Canederli are the Italian version of Knödel, a traditional dish from Tirolo. They are very flavorful and delicious bread dumplings.
- a bag of bread left-overs
- whole milk
- spek (you can use proscitto crudo, or coppa if you cannot find any)
- 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|