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Black corn-flour dumplings
by Europa Vitalpina Wanderhotel Europa - 30.10.2009
Category:
Schwarzpolenta (black corn-flour) is as important in South Tyrol as beech-wheat. It is a particularly valuable foodstuff with abundant protein and starch. As beech-wheat (also sometimes called buckwheat) is gluten-free, it can be consumed as part of a gluten-free diet for coeliacs.
Ingredients
100 g diced speck or bacon
80 g diced leek
150 g breadcrumbs
80 g black corn-flour (buckwheat)
50 g butter
2 eggs
70 ml water
chopped parsley, a little garlic, salt and pepper
Preparation
Whisk the eggs and water. Gently fry the speck or bacon and the chopped garlic in the butter. Add the leek, the corn-flour, the breadcrumbs and the parsley and mix well. Finally, also add the egg and water mixture. Leave aside for around 30 minutes, and then form dumplings. Cook the dumplings for around 10 minutes in boiling, salty water.
Serve the dumplings in a strong-tasting meat broth or stock.
The head waiter at the Hotel Europa wishes you all the best for this dish!
100 g diced speck or bacon
80 g diced leek
150 g breadcrumbs
80 g black corn-flour (buckwheat)
50 g butter
2 eggs
70 ml water
chopped parsley, a little garlic, salt and pepper
Preparation
Whisk the eggs and water. Gently fry the speck or bacon and the chopped garlic in the butter. Add the leek, the corn-flour, the breadcrumbs and the parsley and mix well. Finally, also add the egg and water mixture. Leave aside for around 30 minutes, and then form dumplings. Cook the dumplings for around 10 minutes in boiling, salty water.
Serve the dumplings in a strong-tasting meat broth or stock.
The head waiter at the Hotel Europa wishes you all the best for this dish!
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