Canederli (Knödel)

First published: 18/I/06

Ingredients:

• 800 g Bread;

• 80 g Speck or Bacon;

• 50 g Salame;

• 3 Eggs;

• 2 spoon flour mix;

• 80 g Butter;

• Milk;

• extra-virgin Olive oil;

• Nutmeg;

• Parsley;

• 1 Garlic clove;

• Salt & Pepper;

• Meat broth or Sage and Parmisan cheese;

Preparation:

Bread is cut into dice and toasted in a pan with butter; then it is left in milk at room temperature with finely chopped speck, salami, parsley, garlic and beated eggs with salt and papper. After 1 hour flour mix can be added too if the mixture results to be too liquid. Once well stirred, medium size balls can be shaped out of the preparation. These cook in salted boiling water for 10/15 minutes. They are meant to be served hot 1) with sage-flavoured butter and parmisan cheese, or 2) in hot meat broth.

For further info and your advice please e-mail me at:

coquinaria@domusalessandra.com 

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