Dumpling tris (spinach, beetroot, bacon dumplings)
The Knödeltris combines spinach dumplings, beet dumplings and bacon dumplings to create a colorful trio. This South Tyrolean specialty combines earthy, fresh and spicy flavours in one dish, rounded off with butter and Parmesan. The result is a varied taste experience that will delight both as a starter and as a main course.
Cooking utensils
- 1 mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Pot
- 1 spoon
Ingredients
- Spinach dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 100 g fresh spinach
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Nutmeg Salt, pepper
Beet dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 80 g Beet cooked
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Nutmeg Salt, pepper
Bacon dumplings
- 100 g stale white bread
- 75 ml Milk
- 1 Egg
- 60 g South Tyrolean speck
- 20 g Onion
- 15 g Butter
- 10 g Parmesan cheese
- Parsley Salt, pepper
Preparation
Base mass
- Cut the bread into cubes and pour the milk over it. Finely chop the onion and fry in butter until translucent. Add the egg, salt, pepper and Parmesan to the mixture and mix together.
Spinach dumplings
- Blanch the spinach, squeeze out and chop finely. Mix with a portion of the base mixture and nutmeg.
Beet dumplings
- Finely grate the beet and mix with a portion of the base mixture.
Bacon dumplings
- Finely dice the bacon and add to the rest of the base mixture together with the parsley.
All dumplings
- Form 2-3 dumplings from each mixture. Cook in boiling salted water for about 15 minutes. Serve with melted butter and Parmesan cheese.
Recommended side dishes
- Coleslaw
- Lamb's lettuce with seed oil dressing
- Pear chutney
Nutritional values per portion
Calories: 430kcalCarbohydrates: 43gProtein: 19gFat: 20g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat