Traditional speck dumplings (canederli)

A real classic, ideal in cold winter evenings … especially those of Trentino Alto Adige!!

Making them is easy and very practical.

You can double the doses and keep raw dumplings (wrapped one by one with cling film) into the freezer for special dinners! just dip them still frozen in hot broth.

MAKES 10 DUMPLINGS

READY IN 45’ (15’preparation, 15’rest, 15’ cooking)

INGREDIENTS:

1 tablespoon onion, chopped

1 tablespoon butter

1 tablespoon olive oil

5 oz of speck

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

2 eggs

½ glass of warm milk

1 tablespoon grated Parmesan cheese

1 tablespoon parsley

Salt and pepper to taste

all-purpose flour to taste

5 cups broth

STEP 1: SAUTÉ

Sauté the onion in the butter and the oil, then add the speck.

STEP 2: MAKE THE MIXTURE

Cube bread.

Transfer the sauteed speck into 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, congratulation it’s perfect! Take a tablespoon of mixture and form a ball with a diameter of ca. 4-5 cm.