Austrian Style Liver Dumplings: Canederli (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Ingredients:
3/4 pound day old dark grain or rye bread, cut into 1/2-inch cubes |
1 1/4 cups milk |
4 ounces pancetta, finely chopped |
2 ounces liver salami, cut into small cubes |
1/2 cup flour |
1/2 teaspoon nutmeg |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
2 eggs |
4 ounces unsalted butter |
2 ounces speck, cut into 1/8-inch julienne |
1/2 cup grated asiago |
Directions:
1. Place the bread in a mixing bowl, douse with the milk, mixing well, and let stand 5 minutes.
2. Meanwhile, place the pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces.
3. Bring 6 quarts water to boil and add 2 tablespoons salt. Place the balls in the water and cook 6 to 7 minutes, until tender. Meanwhile, place the butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add the grated cheese and toss to coat. Serve immediately.
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