Canederli
Canederli are Alpine bread dumplings from northern Italy, made from stale bread, milk, egg and often speck. They are served in broth or with butter and cheese.
From Chef Ilhama’s recipe collection
Photo: Xemenendura — Own work · CC BY-SA 4.0 · Sources
How do you make Canederli?
Canederli uses 8 ingredients and 5 clear steps. Allow 55 minutes; the recipe yields 8 dumplings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Canederli are Alpine bread dumplings from northern Italy, made from stale bread, milk, egg and often speck. They are served in broth or with butter and cheese.
5 steps
Soak bread in warm milk for 15 minutes without making it wet enough to collapse.
Cook speck and onion until fragrant and cool slightly.
Mix bread, eggs, speck, herbs, flour and seasoning; rest for 15 minutes.
Shape with wet hands and test one dumpling in gently simmering salted water.
Adjust with flour if needed, then simmer the remaining dumplings for about 15 minutes.
Serve in clear beef broth or drained with browned butter, chives and Parmesan.
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