Canederli in Brodo
Trentino-Alto Adige · primo · serves 4 · 60 min total · easy
The Tyrolean knödel translated into Italian — bread dumplings carrying the smoke of speck, eaten across Trentino and Alto Adige all winter.
Ingredients
- 250 g stale white bread, cubed
- 150 g speck, diced
- 250 ml warm milk
- 2 eggs eggs
- 50 g flour
- 1 small onion
- 1 handful parsley
- 1 handful chives
- 30 g butter
- 1.5 L beef broth
- 1 tsp salt and pepper
Method
- Pour warm milk over cubed bread. Soak 20 minutes until soft.
- Sweat onion in butter until translucent. Add speck, cook 2 minutes. Cool.
- Combine soaked bread (squeezed lightly), onion-speck mixture, eggs, flour, herbs. Mix gently.
- Wet your hands. Form into 8 cm balls — firm but tender, never crammed.
- Drop into simmering broth. Cook 18 minutes — they should bob and swell.
- Serve in shallow bowls of broth, chives on top.