Canederli

Canederli, or knödel, are a specialty typical of Trentino, South Tyrolean cuisine and some areas of Veneto. These large bread dumplings represent a rich and substantial dish, perfect for cold periods or as comfort food. There are several variants, including canederli in broth or with butter. Here is the classic recipe for canederli.

Ingredients

• 250 g stale bread
• 125 ml milk
• 2 eggs
• 80 g speck cut into cubes
• 1 small onion
• 2 tablespoons flour
• 2 tablespoons chopped parsley
• Nutmeg, to taste
• Salt and pepper, to taste
• Butter for frying

Preparation

1. Cut the stale bread into small cubes and place them in a large bowl.

2. Heat the milk and pour it over the bread, letting it soften for about 20 minutes.

3. Meanwhile, sauté the finely chopped onion in a pan with a little butter until it becomes translucent, then add the speck and lightly brown it.

4. Add the eggs, flour, chopped parsley, a grating of nutmeg, salt and pepper to the bread cubes soaked in milk.

5. Add the onions and speck to the mixture and mix well until you obtain a homogeneous dough. If the dough is too soft, you can add a little flour. Conversely, if it’s too dry, you can add a little more milk.

6. Wet your hands with cold water and form balls the size of a fist from the dough.

7. Cook the canederli in plenty of boiling salted water for about 15 minutes, or until they float to the surface.

8. Drain the canederli with a slotted spoon and, if desired, you can serve them in broth or dry with a drizzle of oil or melted butter and sage leaves.

Trivia

Canederli were a poor dish from Tyrol, created to use leftover bread and not waste anything. Today they have become a symbol of conviviality and tradition, and are offered in many variants, even sweet or with other ingredients, such as mushrooms or cheese.