South Tyrolean speck dumplings

Ingredients for 4 servings:

• 4 rolls, stale
• 1 ½ glasses of milk
• 100 g bacon (South Tyrolean bacon)
• 2 eggs
• ½ onion(s)
• 2 tbsp flour
• 2 tbsp oil
• some butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the rolls into cubes or strips and moisten with a glass of lukewarm milk. Cut the bacon into small cubes and set the fat cubes aside for now. Chop half an onion and fry it with some of the fat cubes in oil and a knob of butter until golden brown. Then let it cool and add it to the moistened bread pieces. Add the remaining bacon, a handful of chopped parsley, flour, salt, pepper, and nutmeg, and mix into the bread mixture. Whisk the eggs with the remaining half glass of milk, pour over the bread, and knead well with your hands. With wet hands, form 8 dumplings. Place them in boiling salted water and simmer gently for about 20 minutes. Tips: Make some beef broth with chives and parsley and add the dumplings to it. If you have any leftovers, simply refrigerate them, slice them the next day, and fry them in a little hot olive oil in a pan.