Semmelknödel-Speck-Türmchen

Ingredients

• 4 old-fashioned rolls
• 1 Shallot
• 1 tsp butter
• 1 tbsp chopped parsley
• 100 ml heavy cream
• 2 egg yolks
• 2 tbsp flour
• Salt
• Pepper (freshly ground)
• 75 g pine nuts
• 50 g Raisins
• 3 tbsp balsamic glaze
• 5 tbsp olive oil
• 50 ml Vegetable broth
• 2 bundles watercress
• 32 slices South Tyrolean bacon

Instructions

1. 1.

   Slice the rolls into rounds and place them in a shallow bowl. Peel and finely dice the shallot, sauté it in 1 tsp butter until translucent, then sprinkle with parsley over the roll slices. Whisk together the cream, 80 ml lukewarm water, and egg yolks, and pour over the rolls.

2. 2.

   Sprinkle flour on top, season with salt and pepper, mix well, and knead into a dough. With wet hands form four dumplings from the dough, drop them into boiling water, and cook for about 15 minutes until done. Remove and let cool. Toast pine nuts in a dry pan. Add remaining ingredients to make a sauce and let it rest.

3. 3.

   Wash and pat dry the watercress. Cut each semmelknödel into 4-5 slices, arrange side by side on a tray or baking sheet, drizzle with some sauce. Fold bacon slices to match dumpling size. Stack dumpling slices alternately with bacon on prepared plates. Spoon a tablespoon of sauce over the topmost slice. Garnish plates with watercress and drizzle remaining sauce before serving.