Entree: Austria – Tyrol – Tiroler Speckknödel (Smoked-bacon and bread dumplings from Tyrol traditionally served in broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) stale country bread, cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) whole milk
- 3 tbsp (45 g) unsalted butter
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 6 oz (170 g) speck (smoked pancetta or bacon), diced
- 3 large eggs
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 6 cups (1.5 L) beef broth (rich homemade or low-sodium)
- 2 tbsp (30 ml) clarified butter or melted butter for serving
- Fresh parsley leaves for garnish

Instructions

1. Put the bread cubes in a large bowl and pour the milk over them; press lightly, cover, and let soak 20–30 minutes until softened.
2. While the bread soaks, melt 3 tbsp (45 g) butter in a skillet over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes. Add diced speck and sauté until the fat renders and edges begin to brown, about 4–5 minutes. Remove from heat and let cool slightly.
3. Add the cooked onion and speck mixture to the soaked bread. Stir in eggs, chopped parsley, flour, salt, pepper, and nutmeg. Mix thoroughly until the mixture holds together; if too wet, add up to 1–2 tbsp (8–16 g) flour.
4. With wet hands, form the mixture into 10–12 golf-ball–sized dumplings and place on a lightly floured baking sheet. Chill 15 minutes to firm up.
5. Bring the beef broth to a gentle simmer in a wide pot large enough to hold the dumplings in a single layer.
6. Carefully drop the chilled dumplings into the simmering broth. Reduce heat to low–medium so the broth maintains a gentle simmer. Cook uncovered for 15–18 minutes, turning once gently, until dumplings are cooked through and springy.
7. Remove dumplings with a slotted spoon into warmed bowls and ladle hot broth over them. Spoon clarified or melted butter over the dumplings and garnish with parsley leaves.
8. Serve immediately as a main course; provide extra black pepper and coarse salt at the table.