Spinach dumplings from Trentino

Classic with speck, stuffed with cheese, or even with beetroot: there’re so many type of canederli (that is Italian dumplings)! Today we’re having the green ones, prepared with tasty spinach that both kinds and adult love.

–> With this recipe I take part in the cooking contest #ViaggioInItalia DeRica, click and vote for me! <–

MAKES 10 DUMPLINGS

READY IN 45’

INGREDIENTS

1 tablespoon onion, chopped

1 tablespoon butter

1 tablespoon olive oil

4 oz spinach

9 oz stale bread, cubed (approx 0.5 x 0.5 cm)

2 eggs

½ glass warm milk

1 tablespoon grated Parmesan cheese

1 tablespoon parsley

Salt and pepper to taste

all-purpose flour to taste

water and coarse salt to taste

STEP 1: COOK THE SPINACH

Add the butter and oil to a sauce pan and brown the onion. Add the spinach and cook for 3 minutes.

STEP 2: MAKE THE MIXTURE

Transfer the vegetables in a bowl and add the bread, eggs, milk, Parmesan cheese and parsley. Hand mix with caution to maintain the porosity of the bread, then add salt and pepper.

Let the mixture stand for 15 minutes.

STEP 3: MAKE THE DUMPLINGS

If the mixture is sticky, add a little flour, if it is not, congratulations it’s perfect!

Put a tablespoon of dough in your hand and make it round. Do the same with all the mixture.

STEP 4: COOK

Cook the dumplings in boiling salted water for 15 minutes. Drain and serve them with grated Parmesan cheese covered with melted butter or with tomato sauce!