Canederli (Bread Dumplings)
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
8 canederli
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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