Canederli Bread Dumplings Recipes
CANEDERLI (BREAD DUMPLINGS)
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.
Provided by MariaLuisa
Categories European
Time 45m
Yield 8 canederli, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bread in fine cubes and place in a mixing bowl.
- Saute the onion in the butter until tender. Mix with the bread.
- Add the flour and the speck.
- In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
- Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
- Form about 8 round dumplings.
- Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.
Nutrition Facts : Calories 302.9, Fat 16.7, SaturatedFat 6.5, Cholesterol 130.4, Sodium 524.6, Carbohydrate 27.4, Fiber 1.4, Sugar 2.6, Protein 10.1
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- Place the bread in a large bowl and add the milk. Stir to combine, and season with salt and pepper. Allow to rest for an hour, stirring occasionally to make sure the bread is uniformly moist.
- Meanwhile, melt the butter in a saute pan over medium heat. Add the onion and leek and cook until translucent and soft, about 4 minutes. Allow to cool.
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- Then begin to add the flour, 1/4 cup at a time, stirring to combine everything. The final amount of flour will depend on how dry the bread is, the type of bread, the size of the eggs. It will begin as more of a batter, sticking to the sides of the bowl more than itself. It will stiffen as you add more flour, beginning to clump together in a large ball. In the end, the mixture should be uniformly moist, and still a little sticky. If it is very sticky, add a bit more flour.
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