Canederli

Method

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1. Pour the warm milk over the bread cubes and leave 20 minutes, turning once, until evenly damp.

   Mark done

2. Fry the speck in the butter until its fat runs, add the onion and cook 8 minutes. Cool.

   Mark done

3. Beat the eggs into the soaked bread, then add the speck mixture, flour, parsley, salt and nutmeg. Work it with your hands until it holds together.

   Mark done

4. Shape one test dumpling and simmer it 12 minutes. If it disintegrates, work in more flour; if it is dense, add a splash of milk.

   Mark done

5. Shape the rest into balls the size of a small apple with wet hands.

   Mark done

6. Bring the broth to a bare shiver — never a boil — and lower the canederli in.

   Mark done

7. Simmer 15 minutes, until they float and are cooked through. Serve in the broth, or drained with melted butter, parmesan and chives.

   Mark done

Chef’s Tips

• Properly stale bread, dry all the way through.
• Test one dumpling before committing the batch.
• A shiver, never a boil.

Pairing Suggestions

• A glass of Lagrein
• Green salad
• Sauerkraut

Storage & Reheating

Refrigerated for 2 days; reheat in broth. They freeze raw for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.