5-6 ounces speck, 1/4 inch dice 1-1/2 Tbsp butter 7 oz country/rustic bread, torn, dried some Dry breadcrumbs if needed, preferably homemade from leftover bread (we keep in the freezer) 4 oz warm milk 2 eggs 1/2 medium onion, chopped fine 1 garlic clove, chopped fine 2 tbsp chopped chives 8 oz mixed mushrooms, sliced 1/4 inch thick salt, pepper hearty beef broth Mix bread and milk together in a medium sized bowl. Let sit for 15-20 minutes. Meanwhile, saute speck cubes in a small skillet until almost crisp, add onions, cook until onions start to become translucent, add garlic and cook for 2-3 more minutes. Remove from the skillet with a slotted spoon and set aside to cool. Reserve the skillet for later use. Bring a large pot of water to a gentle boil and add salt like you would for pasta. Add chives to bowl with milk and bread. If bread has not fully integrated with milk, place in a small food processor and pulse until it has. Return to bowl. Add eggs to the bowl and beat them with a fork, then mix into the bread mixture. Add the speck, onion, garlic mixture, as well as some salt and pepper and mix well. The mixture will need to be firm enough to form and hold ball shapes. Add some of the dry bread crumbs if necessary. Form 8 equal sized balls. Place balls in gently boiling water and cook for 18-20 minutes, turning occasionally. Meanwhile, heat the beef broth to boiling. Add the butter to the reserved skillet. Add mushrooms and cook on medium high until lightly browned, stirring occasionally. Salt and pepper to taste. Remove with slotted spoon to paper towels to drain. To serve, remove dumplings from water with a slotted spoon, blot on paper towels and place 2 or 3 in a wide, deep bowl. Add mushrooms. Ladle beef broth in to about a 1/3 of the height of the dumplings. Serve. NOTE: You can replace the speck with pancetta or guanciale cubes. Variations of this dish range from northern Italy up to Germany.