Recipes / European

Canederli (Bread Dumplings)

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Recipe by MariaLuisa

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.

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READY IN: 45mins
SERVES: 4
YIELD: 8 canederli
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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