⎨YOKontour⎬ Two bacon dumplings in Merano

Ms Aitch
06. Oct 2015
1

autumn, main dish, side dish, YOKontour, South Tyrol, Merano, dumplings, bacon

Ms Aitch and Mr El spent one part of their holiday trip in Merano. Sissi (Empress Elizabeth of Austria) also spent time there long ago and you can see her traces everywhere. The city is full of tourists and you can barely sidestep them in the beautiful historic centre. It is ideal for people who love shopping. Ms Aitch and Mr El were there in search for a good meal and found "Gasthof Restaurant Rainer". For foodies a visit of "Pur Südtirol" is a must. They sell regional products, eg. bread, speck, wine, grappa, etc. and the best is: you can taste everything. You should definitely order a mixed variation of speck and cheese with bread and a glas of wine. Then you can sit down in front of the shop, relax a little and watch people going by.

For the garden fans you have to visit Trautmansdorff Castle and the beautiful botanical garden. All you have to do is follow the Sissi Path from Merano's City Center to the garden and in half an hour you are there. There are so many different areas with all kinds of flowers, bushes and trees and you can explore the garden on a loop trail around the castle in which you can find South Tyrol's museum of tourism. Ms Aitch and Mr El can't get enough of the old olive trees, the smell of the roses, the rice field and the autumn flowers like dahlias, sunflowers and asters.

For sure Ms Aitch and Mr El ate lots of tasty things in Merano. They forgot to take pictures because it was so delicious. There were Schlutzkrapfen (pastry filled with spinach and ricotta), chestnut noodles, venison fillet, minestrone, lots of cheese and speck. Of course they ate different dumplings: with spinach, cheese, mushrooms, bread dumplings and plum dumplings. You can eat dumplings in any variation, so here is the recipe for dumplings with South Tyrolean bacon inside. Serve with roasted mushrooms in cream sauce, with buttered breadcrumbs and parmesan cheese or as side dish to meat. It's the perfect meal to reminisce and watch some pictures:

Oh beautiful Merano, where pomegranates, figs, grapes, olives and apples are growing surrounded by mountains. There is still much more to discover - see you soon!

* This post is based on our own opinion and isn't sponsored.

Ingredients

For 6-8 dumplings:

4 stale bread rolls

200ml milk

200g bacon

1 shallot

1 tbsp butter

2 eggs

2 tbsp flour

2-3 tbsp chopped chive

salt and pepper

1 pinch of ground nutmeg

Instructions

Coarsely chop the bread rolls and let them soak in milk for about 15 minutes. Meanwhile finely chop the bacon and the shallot and roast with butter in a pan.

Squeeze out the bread rolls and mix with bacon, shallot, chive and eggs in a bowl. Add the flour and mix well. Season with salt, pepper and ground nutmeg and let it soak for about half an hour.

Bring a pot with water to boil, add salt and let simmer on low heat. Form 6-8 dumplings, put into the water and wait until the dumplings swim on the surface. Remove them and drain well.

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Comments

Klaus-P. Kolloch

20.02.2017

Nach über 35 Jahren in Meran, möchte euch ein Ex-Schwob zu den Knödeln einen Tipp geben. Die Brötchen - früher Weckle - bei uns hier Semmelen, oder Schrippen, wie der bärtige Thierse sagen würde, werden nie frisch verarbeitet und auch nicht in Milch eingeweicht. Wir bekommen sie als Knödelbrot in der Bäckereien, die übrig gebliebenes Weissbrot aufschneiden - in dünne Scheiben oder Würfel - und getrocknet verkaufen. Die Milch wird je nach Grösse der Eier beim Vermengen der Zutaten nach und nach zugegeben und die Masse relativ trocken gehalten, dafür aber dann längere Zeit zum Durchziehen gelassen. Nur dadurch werden sie locker - lieber ein Ei mehr als zuviel Milch. Hier geht probieren über studieren - einfach Probeknödel machen - dann kann man immer noch korrigieren!

Hab ich von Herbert Hintner gelernt - Sternekoch in Eppan - und natürlich von meiner Frau :-)

Kam von der ZEIT über den Ronen (südtirol. für Rote Rüben) Couscous-Salat hierher - den gab's dann auch heute Abend. Habe dann das gute Rezept für Maultaschen gefunden - Grossmutters “Grüne Krapfen“ gesucht - und bin dann auf die Knödel gestossen.

Jedenfalls schön, dass es noch andere “passionierte Köche“ gibt - und keine “Hobbyköche“.

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Comments
- Ye Olde Kitchen
  
  21.02.2017
  
  Hallo Klaus,
  Knödelbrot gibt es bei uns hier im Schwabenländle auch. Da werden wir doch baldmöglichst deine Variante ausprobieren. Wir können uns gut vorstellen, dass die Knödel dann luftiger werden.
  Schön, dass du zu uns gefunden hast. Wir freuen uns, wenn du ab und an vorbeischaust. Vielleicht gibt es ja an Gründonnerstag Maultaschen bei euch, bei uns auf jeden Fall ;-)
  Viele Grüße aus Ye Olde Kitchen nach Meran,
  Eva und Philipp

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