Bam Margera Don Vito Tattoo

"Dumplings" by Speck

My recent forays into the ground Austrian , besides me appreciate the beauty of the area I have uncovered a rich and tasty gourmet side, so that after returning home, it is a pleasure to try to rework those flavors "Nordic".

few little experiment I had already done in the past such as the spaztel , and sausage (although even those were not Magini ) then, by accident, I find a recipe to make the "dumplings" , the quotes are a must because in this release are made with polenta , and are usually made with stale bread. (Here a recipe).

this alternative version is:

8 Ingredients: milk g. 200 - corn flour coveted g. 180 - bacon g. 150 - g butter 150 plus a little '- 2 egg - parmesan cheese - parsley - salt.

Boil 800 g water with milk, 50 g. of butter and a pinch of salt, then add the flour and cook the polenta for 40 'or so.

Once cooked the polenta mix in order: bacon, chopped 1 tablespoon chopped parsley, 4 tablespoons grated Parmesan cheese and finally the egg yolks. Pour the wet mixture into an ovenproof dish and leave to cool.

When the mixture has hardened fragmented and get 40 balls (dumplings) modeling and compact among the palms dampened.

Spennelare butter a baking dish and distribute the dumplings also grease, bake at 190 degrees for 5-7 minutes. Serve hot. (Before putting in the table above we can add more Parmesan cheese and / or butter until cooked hazel)

Warning: do not mess with us, you control it is prohibited the instant polenta; -). The reason is very simple kind of flour is almost always fine (foil) and then once cooked it is difficult to derive the dumplings and the worst when all will melt in the oven. (I wonder how I know 'all these things, eh ...) :-)

may be un'idea diversa ed essere serviti come aperitivo o antipasto e avere anche altre forme e dimensioni, insomma liberate la fantasia e sbizzaritevi,

Buon Appetito !!!