PREPARATION
Cut the bread into small cubes. Sear the leeks cut into thin disks, the garlics, the onion and the speck in butter or oil and add these ingredients to the bread. Next, add the milk, the egg and the parsley, as well as the buckwheat flour and the salt to the bread. Mix everything well until you have a dough. Cover the dough and let it rest for 30 minutes in the refrigerator. Take it out, form balls and boil them in simmering salted water, semi-covered, for 20 to 30 minutes. Place on plates, drizzle with the butter and garnish with parsley. Serve speck coleslaw as a side.

Restaurant Tschögglberger Hof insider tip:
serve the black polenta canederli in a broth. They also taste great with a green salad. You can also skip the speck in the canederli and stuff them with a piece of Gorgonzola or savoury mountain farmer’s cheese.