Today I want to share another delicious first course recipe that Nonna Fernanda taught me.
Canederli are traditional bread dumplings from the north-east regions of Italy Trentino-Alto Adige and Friuli Venezia Giulia.
Canederli are made with very simple ingredients like stale bread, milk, prosciutto crudo, salame and speck. Once they are boiled in broth or salted water, they can be served with broth or with melted butter and sage.
Simple & Delicious and….Buon Appetito!!!!
10 oz stale white bread, diced
1 egg yolk
1 cup whole milk
1/4 pound prosciutto crudo, finely minced
2 ounces speck, finely minced
2 ounces salame, finely minced
2 tablespoons parsley, finely minced
4 tablespoons all-purpose flour
1/2 cup freshly grated Parmigiano Reggiano
salt an pepper to taste
Soak the bread in the milk for at least one hour, then squeeze out the excess of milk and put the bread in a large bowl. Add the prosciutto, speck, salame, 1 egg,1 egg yolk, grated Parmigiano Reggiano, parsley, flour and adjust with salt and pepper. Mix thoroughly all the ingredients with your hands. Let rest the mixture for 1 hour. If the mix is too morbid add some more flour.
Make golf shaped balls.
Boil the Canederli into vegetable or beef broth for 15 minutes at low-heat.
The reason why the boiling must not be too vigorous is because the Canederli could split during cooking.
Serve the Canederli in a plate with broth or “dry” with a melted butter, garlic , sage, sprinkled with grated Parmigiano.