Dumplings
Presentation
Today I'm taking you on a culinary journey to the Dolomites, a region of Italy that offers rustic, comforting flavors. We're talking about Canederli, the delicious balls of stale bread, milk, and speck, typical of Trentino-Alto Adige. This isn't just a dish, but an art of recycling that transforms simple ingredients into a rich and flavorful meal, perfect for warming the soul.
Ingredients:
- 100g stale bread
- 160g milk
- 1 egg
- 100g speck (or slightly seasoned sausage)
- 30g parmesan
- 1 tablespoon parsley
- 1 tablespoon chives
- salt to taste
- pepper to taste
Preparation:
1 Cut the bread into 1-2 cm cubes. 2 Place them in a bowl, add the milk, stir a little, and let rest for about 1 hour. 3. Meanwhile, 3 Cut the speck into 0.5 cm cubes.
Then, chop 4 the chives and 5 the parsley. Once the bread has rested 6 add everything together: speck, chives, parsley, grated Parmesan, egg, salt, and pepper.
Using 8 7 mix the dough well, trying to break up any large pieces of bread. Then, take a portion of the dough and shape it into a ball about 4 centimeters in diameter. Repeat until all the dough is used. Then 9 simmer the dumplings in the broth for about 10 minutes.
Finally 10 arrange 2 or 3 dumplings in a deep dish, add broth until they're half covered, and 11 with a sprinkling of grated Parmesan cheese and 12 . Serve piping hot and enjoy!
Advise
- Correction : If the mixture is too moist, you can add a little breadcrumbs; if it's too dry, you can add a drop of water. When you assemble the dumpling, it should have a firm consistency but not crack.
- Broth : it is advisable to use a broth prepared at least one day in advance; a meat broth is also fine, but not too strong.
- Bread : It's best to use a compact, slightly airy bread. If you prefer, you can also coarsely chop it in a blender.
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