Canederli (Bread Dumplings) |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
The ultimate South Tyrol comfort food. Serve these little gems in a rich broth, as an accompaniment to roasts and stews, or as a pasta course with a meat sauce. The speck (or ham) is optional. Ingredients:
150 g day-old bread (try it with rye!, about 5 ounces) |
1/2 onion, chopped fine |
1 tablespoon butter |
2 tablespoons flour |
80 g speck, chopped fine (or prosciutto or ham, about 3 ounces) |
2 eggs |
100 ml milk (about 1/2 cup) or 100 ml water (about 1/2 cup) |
1 tablespoon parsley, chopped fine |
salt and pepper, to taste |
Directions:
1. Cut the bread in fine cubes and place in a mixing bowl.
2. Saute the onion in the butter until tender. Mix with the bread.
3. Add the flour and the speck.
4. In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
5. Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
6. Form about 8 round dumplings.
7. Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.
|
|