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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Tschögglbergerhof in San Genesio

Black polenta dumplings with Speck coleslaw

INGREDIENTS FOR 4 PEOPLE
120 g Speck Alto Adige PGI
80 g leeks
120 g firm white bread or Vinschgerl (rye bread)
100 g buckwheat flour (black polenta flour) coarsely ground
50 g butter or vegetable oil
1 free-range egg
100 ml milk from South Tyrol or water
1 tsp. finely chopped parsley
1 garlic clove, ½ onion, finely chopped
Salt and pepper to taste

Other
Speck coleslaw
Melted butter
Finely chopped parsley
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.
 
Recipe from Tschögglbergerhof in San Genesio
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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