Radicchio dumplings with bacon crumble



preparation time: 25 minutes
cooking time: 12 minutes
difficulty: easy

for 4 persons (approx. 8 dumplings)

for the dumplings

  • 200 g bread rolls, old 
  • 50 g onion
  • 6 tablespoons seed oil
  • 300 g radicchio
  • 110 ml milk
  • 2 eggs
  • 1 teaspoon salt
  • 1 thyme sprig
  • 120 g "Alta Badia" cheese

for the crumble

  • 80 g slab of cured ham
  • 1 tablespoon seed oil
  • 3 tablespoon bread crumbs
  • 1 thyme sprig


for the dumplings
Slice the bread rolls in small cubes and fry for a few minutes until crispy. Afterwards place in a bowl.

Finely cut the onion and after cooking for 3-4 minutes in oil until translucent, add to the bread.

Whisk together milk with eggs, salt and thyme leaves, pour over the bread and mix all together with a cooking spoon. Cover with aluminium foil and let steep for about 30 minutes.

Cut the "Alta Badia" cheese in small cubes.

Boil a big pot of salted water.

Using slightly wet hands, take some dumpling dough and flatten in your palm. Add a few "Alta Badia" cheese cubes in the middle, afterwards close up well and form into round dumplings. Lay out on lightly-floured surface. Continue until all ingredients are used up.

Finally, place the dumplings in boiling water and let simmer, covered, for about 12-15 minutes.

Take out of the water and serve immediately with the ham crumble.

for the crumble
Cut the cured ham into small cubes. Heat the oil in a pan and fry until crispy. Afterwards add the bread crumbs and thyme leaves. Roast whilst stirring a few minutes until the ham and bread crumbs are crispy.


Julia Morat

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