Rondom geluk: de spekknoedel is een klassiek gerecht uit Tirol. Hier laten we zien hoe je deze specialiteit thuis maakt.
Etwas warme Milch über die klein geschnittenen Semmeln oder das Knödelbrot gießen und ein paar Minuten einziehen lassen. Inzwischen den Speck in Butter anrösten.
Die restliche Milch, Eier und die Speckwürfel zum Brot geben, salzen und alles von Hand vermischen. Die Semmelbrösel darunter mischen. Wenn der Teig zu nass ist, noch mehr Brösel hinzufügen.
Tipp für eine fleischlose Variante: einfach die Speckwürfel durch Käsewürfel ersetzen und eine Gemüsebrühe verwenden - schmeckt mindestens genauso gut.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix in the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix into the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix into the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix into the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
Pour a little warm milk over the chopped bread rolls or dumpling bread and leave to soak for a few minutes. In the meantime, fry the bacon in butter.
Add the remaining milk, eggs and diced bacon to the bread, season with salt and mix everything by hand. Mix into the breadcrumbs. If the dough is too wet, add more breadcrumbs.
Tip for a meat-free version: simply replace the bacon cubes with cheese cubes and use a vegetable stock - it tastes just as good.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
With wet hands, form 8-12 dumplings of the same size and leave to simmer in lightly salted water for 10-15 minutes.
Place the Tyrolean bacon dumplings in a large bowl, pour over the stock and sprinkle with chives. Serve with coleslaw.
Mit nassen Händen 8-12 gleich große Knödel formen und diese 10-15 Minuten in leicht köchelndem Salzwasser ziehen lassen.
Die Tiroler Speckknödel in eine große Schüssel geben, mit Brühe übergießen und mit Schnittlauch bestreuen. Dazu Krautsalat servieren.
