Tyrolean canederles with speck

Ingredients for 4 people:

6 rolls

1 ¼ l. Poor milk

2 eggs

100 gr. Of speck

150 gr. Of smoked ham

Smoked meat

30 gr. of butter

half onion

parsley

chives

3 spoons of flour

Meat broth or water

Preparation:

Cut the breads, pour the milk mixed with eggs, cover and leave to rest for 30 minutes. Grate apart the speck and ham, cut both cubes and pour them on the bread with a softened bread and add the onion sauce, chopped parsley, chives and salt.

Sprinkle with flour and mix well with the compound that will have to be sufficiently consistent but not sticky. Then with wet hands form 8/12 big and round cans. Once prepared, dip one (for a try) into the water or boiling broth and cook for about 12 minutes.

Once cooked, it must be smooth outside and soft inside. If it is too soft for you to add a little flour and adjust it with your hands while taking a little pressure.

Then cook the remaining canederli.

Dumplings can also be prepared only with speck, without ham, smoked meat and butter, using the compound described above and fry the onion in the speck.

Well-made canned go to the surface at the first boil. They are great if you eat at the time.