Canederli
Makes 24
Easy
15 minutes, plus 30 minutes’ chilling time
15 minutes
“Growing up, I would eat these dumplings – commonly enjoyed in the Trentino Alto-Adige region – when visting my Italian aunt during school holidays in Johannesburg.” – Abigail Donnelly
Ingredients
Method
- ¾ cup milk
- 200 g stale bread, cut into small dice
- 1 T butter
- 1 onion, finely sliced
- 100 g pancetta, diced
- 2 free-range eggs
- 200 g Emmenthal, grated
- 150 g flour
- 20 g Italian parsley, finely chopped
- a pinch ground nutmeg
- salt, to taste
- 3 cups beef stock, for serving
- pecorino, grated, for serving
Method
Ingredients
1. Pour the milk over the bread. Melt the butter in a pan and cook the onion and pancetta. Add the onion mixture to the bread.
2. Add the eggs, cheese, flour and parsley, nutmeg and salt and mix well. Chill for 30 minutes, then divide into about 24 dumplings.
3. Cook in boiling, salted water for 10–15 minutes. Heat the stock, then spoon the dumplings into the stock and serve.
Cook's note: Traditionally, leftover stale bread is used to make these dumplings, which are delicious in a simple broth or even in an arrabiata sauce.
Find more Italian recipes here.
Photograph: Jan Ras
Food assistant: Bianca Strydom
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