Sunday, August 5, 2018

Venetian Canederli

This is a very old family recipe: my grandfather would regularly make some canederli to be shared with the extended family. This version of the recipe was given me by my aunt, that picked up the tradition with my grandfather passing. I have really nice memories associated with this dish.
Canederli are the Italian version of Knödel, a traditional dish from Tirolo. They are very flavorful and delicious bread dumplings.

Ingredients

  • a bag of bread left-overs
  • whole milk
  • parmisan
  • spek (you can use proscitto crudo, or coppa if you cannot find any)
  • flour
  • 1 egg
  • a pinch of salt
  • green onions

Step by step instructions

  • save the bread that do not get eaten every day. Chop it in 1 inches cubes and store it in a plastic bag and keep it in the fridge. It should get hard, but not too hard. Once the plastic bag is full, you are ready!
  • put the bread in a large bowl.
  • boil the milk and pour it on top of the bread.
  • add a pinch of salt
  • add the finely chopped green onions and mix them in.
  • cover and wait until the temperature goes down to lukewarm
  • add a row egg and mix it in.
  • mix in the finely chopped spek
  • add the flour to change the dough consistency until it is no longer sticky.
  • make few spheres (the size of a snowball)
  • roll them in flour to finish up

And they are ready! Store them outside the fridge, covered with a kitchen towel until it's time to cook them. You then prepare them as the potato cousin, the "gnocchi". My favorite is to cook them following the [burro e salvia recipe], but the most popular way it to serve them in chicken or vegetable stock.

Canederli traditionally served with chicken or vegetable broth. (c) Paolo Perini

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