Canederli are bread dumplings found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of the Veneto), typically served in beef broth, dry or with a sauce.
They are made using stale bread, milk, onions, parsley, eggs and a little flour. Often they are stuffed with speck (a smoked prosciutto), cheese, mushrooms or pancetta. You can also serve them as a side with sausages.
- 1/2 pound of stale bread
- 2 eggs, beaten
- 6 ounces diced Speck
- 1 medium onion, diced
- 6 cups milk
- Fresh parsley
- 4 tablespoons butter, softened
- 1 tablespoon flour
- Pinch nutmeg
- Pinch salt
- Put the pieces of stale bread in a large bowl and soften them with some milk. When completely soft, wring out excess milk.
- Add the diced speck and then some salt, the butter, parsley and the onion.
- Season with some nutmeg and salt.
- Mix with two eggs and stir thoroughly, adding some flour if necessary. Cover and leave to rest for 20 minutes in the refrigerator.
- Forms 2″ balls from the mixture and boil them in salted hot water for 15 minutes or until they float to the top.
- Serve hot in a bowl with beef broth, tomato sauce or dry. Top with grated Parmigiano Reggiano or Asiago.