Canederli
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
186 kcal
-
Course
Main Course, Appetizer, Lunch
Canederli
Description
This recipe starts by tearing stale bread into pieces and soaking them in milk or broth until softened. Meanwhile, onions are sautéed in butter or olive oil until soft and slightly browned for added flavor. The soaked bread is squeezed to remove excess milk, then mixed with the cooked onions, minced speck (or prosciutto or salami), chopped parsley, grated Parmesan, nutmeg, white pepper, salt, and beaten eggs to form a thick dough. If too wet, flour is added gradually to achieve a consistency that can be shaped into balls.
The dumplings are rolled into sizes roughly that of a walnut, keeping in mind they will expand slightly during cooking. They are then boiled gently in well-salted water until cooked through and tender. Canederli have a hearty yet tender texture with savory notes from the cured meat and cheese, enriched by the fragrant spices and fresh herbs.
These dumplings are traditional for using up stale bread and are commonly served alongside broths, sauces, or as a side dish complementing meat-based meals.
Ingredients
- 4 ounces bread about 4 healthy slices, stale, crusts removed
- 1/2 cup milk (or broth)
- 2 tablespoons butter or olive oil
- 1/2 cup onion minced
- 2 ounces speck minced, or prosciutto or salami
- 3 tablespoons parsley or chard, spinach, etc, minced
- 3 tablespoons Parmesan Cheese finely grated
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 1 or 2 egg lightly beaten
- flour (see below)
Instructions
- Tear the bread into bits and put in a bowl with the milk. Squash it all down and let this soak while you chop onions, parsley and the meat.
- While the bread is soaking, sauté the minced onion in the butter or olive oil until soft. It's OK if it browns a bit, but you don't need it caramelized. Remove it from the pan and put it into a large bowl to cool.
- Have a large pot of simmering water ready, with enough salt to make it taste like the sea.
- Squeeze out excess milk from the bread and add it to the bowl with the onions. Add the minced meat, parsley, cheese, nutmeg, pepper and salt. Mix well. Stir in the eggs and work this mixture well, like its a dough. If it's too wet, add flour 1 tablespoon at a time until it comes together like a proper dough you can roll balls out of.
- Roll out round dumplings with your palms. Size is up to you, but I like to make them the size of a walnut in the shell; they expand a bit when cooking. Do this with all the dough, then gently put them in the simmering water.
- The canaderli are done about a minute or two after they float to the top. Serve by giving everyone a few dumplings in a bowl, then pouring some rich broth over them. Chopped herbs like parsley, lovage, savory, or sage are nice here.
Notes
- Stale bread crusts can be included if finely chopped or dried and pulverized into breadcrumbs before adding to the canederli mixture.
- Adjust flour gradually to get a dough that can be formed into balls without being too sticky or dry.
- Simmer dumplings gently in well-salted water to ensure even cooking and proper seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 460mg | 19% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
