Canederli Bread Dumplings Recipes

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CANEDERLI (BREAD DUMPLINGS)



Canederli (Bread Dumplings) image

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

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

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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