Canederli are a traditional dish from Tyrol, a region located in the Alps, spanning northern Italy and parts of Austria. Made with stale bread, eggs, aromatic herbs, speck, and onions, they embody the simplicity and ingenuity of rural cuisine, where nothing goes to waste.
The name "canederli" comes from the German word Knödel, which refers to large dumplings common in the cuisines of Central and Eastern Europe, where many variations exist.
Tyrolean canederli are specifically bread dumplings, typically cooked in meat broth. However, depending on the region and the family recipe passed down through generations, they can be enjoyed in various ways.
Making canederli is simple and accessible to everyone. Start by soaking stale bread in milk, then mix it with eggs, a finely chopped blend of parsley and chives, breadcrumbs, and speck. Once the mixture is ready, shape it into balls, roll them lightly in flour, and cook them in simmering meat broth for a few minutes, or until they float to the surface.
The result is tender, flavorful dumplings that melt in your mouth. Serve Canederli in Brodo in individual bowls, ladled with hot broth, and enjoy as a comforting winter meal perfect for a Sunday lunch with family or a cozy dinner with friends.
Follow my step-by-step instructions and helpful tips to master the art of making traditional Italian canederli at home!
Ingredients
Prep Time: 50 Min | Cook Time: 15 Min | Rest Time: 10 Min | Servings: 6
- 250 g (~4 cups) stale bread. You can substitute it with slices of white bread
- 250 ml (~1 cup) milk, at room temperature
- 150 g (~5 oz) Tyrolean Speck, cut into small cubes or into strips. You can substitute it with smoked bacon
- 2 liters (~8 ½ cups) meat broth
- 2 medium eggs
- ½ medium white onion, finely chopped
- 1 knob unsalted butter
- 1 tablespoon parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 150 g (~1 ¼ cups) breadcrumbs
- 100 g (1 cup) all-purpose flour
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
Step 1) - To prepare traditional Italian canederli, start by soaking the stale bread. Cut it into small pieces and place them in a bowl with lukewarm or room-temperature milk. Mix thoroughly to ensure the bread absorbs the liquid evenly. Cover the bowl and refrigerate for about 10 minutes to let it rest.
Step 2) - While the bread is soaking, finely chop the onion. In a non-stick pan, melt a knob of unsalted butter over low heat. Add the chopped onion and sauté gently until it softens and becomes translucent, being careful not to let it brown.
Step 3) - Add the speck, cut into small cubes or thin strips, to the pan with the softened onions. Stir frequently and cook until the speck is golden and slightly crispy. This step enhances the flavor of the speck and adds depth to the dumplings. Once ready, remove the pan from the heat and set it aside to cool slightly.
Mixing the Dough
Step 4) - Remove the bowl of soaked bread from the refrigerator. Crack the eggs into the mixture and stir well to combine. Season with a pinch of salt and freshly ground black pepper. Gradually add the breadcrumbs to adjust the texture of the dough.
NOTE: Add the breadcrumbs slowly—use only as much as needed to achieve a soft but firm dough. If the mixture is too wet after adding all the breadcrumbs, incorporate a bit more. If it becomes firm halfway through, stop adding breadcrumbs.
Step 5) - Fold in the crispy speck, along with the chopped parsley and chives. Mix everything thoroughly.
NOTE: The amount of herbs can be adjusted to your taste. Feel free to add more for a stronger flavor or reduce them if you prefer a milder taste.
Shaping the Canederli
Step 6) - Begin shaping the dough with your hands. Dampen your hands slightly to prevent sticking, and roll the mixture into balls about 2 inches (5 cm) in diameter. Aim for consistency in size to ensure even cooking.
Step 7) - Spread some flour on a wide plate. Roll each canederlo lightly in the flour to coat it evenly. Place the floured dumplings on a tray as you work.
Cooking the Canederli
Step 8) - Bring the meat broth to a boil in a large pot. Taste the broth and adjust the seasoning with salt if needed. Carefully drop the canederli into the boiling broth. Lower the heat to maintain a gentle simmer and cook for about 10 minutes.
Serving the Canederli in Broth
Step 9) - Using a slotted spoon, carefully remove the cooked canederli from the pot. Place them in individual bowls and ladle some hot meat broth over each portion. Garnish with a sprinkle of finely chopped chives for a fresh, aromatic touch.
Serve the canederli soup immediately and enjoy this hearty, comforting dish. Perfect for a cozy winter meal or a Sunday family lunch!
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Storage
For the best experience, enjoy cooked canederli immediately while they are still hot, served in steaming meat broth. Their tender texture and rich flavor are at their peak when freshly prepared.
If you need to prepare them in advance, you can store uncooked canederli in the refrigerator. Place them on a tray or plate and cover them tightly with plastic wrap to prevent them from drying out. They will keep fresh for up to 2 days.
Fozen Canederli
For longer storage, canederli freeze exceptionally well. Arrange the uncooked dumplings on a tray in a single layer and freeze until solid. Then transfer them to an airtight container or freezer bag to save space. They can be stored in the freezer for up to 3 months.
When you’re ready to cook frozen canederli, there’s no need to thaw them. Simply drop them directly into boiling meat broth and cook until they float to the surface. This ensures that they maintain their shape and texture while cooking.
Freezing and cooking from frozen is a great way to save time while preserving the authentic taste and texture of this traditional dish, making it perfect for meal prep or unexpected guests.
Substitutions
If you’re missing some of the traditional ingredients, don’t worry—canederli are a versatile dish that can adapt to what you have on hand.
- SPECK: Instead of speck, you can use smoked bacon, pancetta, or even diced ham for a similar flavor.
- STALE BREAD: If stale bread isn’t available, substitute it with fresh bread cubes OR sliced white bread.
- VEGETARIAN: For a vegetarian version, omit the cured meat and add ingredients like sautéed mushrooms, spinach, or grated zucchini.
- MEAT BROTH: Finally, if meat broth isn’t an option, vegetable broth works beautifully to keep the dish flavorful and satisfying.
Variations and Tips
Achieving the Perfect Dough Texture
To ensure the perfect texture for your canederli, the dough must be just right—not too soft or too firm. A key tip is to add the breadcrumbs gradually, incorporating them little by little until the mixture reaches the desired consistency. This careful adjustment prevents the dumplings from falling apart during cooking or becoming overly dense.
Serving Suggestions
To serve, there are many delicious options to try. Sprinkle the canederli with grated Parmigiano Reggiano or Pecorino Romano for a cheesy finish, or serve them with a fresh tomato sauce for a flavorful twist.
If you prefer them dry, toss them in melted butter and sage for a fragrant and comforting dish.
Another creative approach is to serve chilled canederli on a bed of arugula, accompanied by fresh cheeses, creating a complete and nutritious meal ideal for warm weather.
Exploring Regional Variations
This ancient recipe has been adapted and reinterpreted over time, with countless regional and family-specific versions adding their unique touch.
For instance, some replace the speck with luganega sausage, salami, or even liver, resulting in a richer flavor profile. Others opt for a vegetarian take, omitting cured meats and incorporating ingredients like fontina cheese, spinach, or beetroot for a lighter yet equally satisfying variation.
These adaptations highlight the versatility of canederli, making them suitable for a wide range of palates and dietary preferences.
Pro Tip: To make your canederli extra flavorful, consider toasting the breadcrumbs lightly before adding them to the dough. This simple step adds a subtle nutty note, elevating the overall taste of the dish!
Recipe Card
Canederli: Traditional Tyrolean Bread Dumplings with Speck
Ingredients
- 250 g bread - ~4 cups, stale
- 250 ml milk - ~1 cup, at room temperature
- 150 g speck - ~5 oz
- 2 liters meat broth - ~8 ½ cups
- 2 eggs - medium
- ½ onion - white, finely chopped
- 1 knob unsalted butter
- 1 tablespoon parsley - finely chopped
- 1 tablespoon chives - finely chopped
- 150 g breadcrumbs - ~1 ¼ cups
- 100 g flour - 1 cup
- pepper - to taste
- salt - to taste
Instructions
- Start by soaking the stale bread. Cut it into small pieces and place them in a bowl with lukewarm or room-temperature milk. Mix thoroughly to ensure the bread absorbs the liquid evenly. Cover the bowl and refrigerate for about 10 minutes to let it rest.
- While the bread is soaking, finely chop the onion. In a non-stick pan, melt a knob of unsalted butter over low heat. Add the chopped onion and sauté gently until it softens and becomes translucent, being careful not to let it brown.
- Add the speck, cut into small cubes or thin strips, to the pan with the softened onions. Stir frequently and cook until the speck is golden and slightly crispy. This step enhances the flavor of the speck and adds depth to the dumplings. Once ready, remove the pan from the heat and set it aside to cool slightly.
- Remove the bowl of soaked bread from the refrigerator. Crack the eggs into the mixture and stir well to combine. Season with a pinch of salt and freshly ground black pepper. Gradually add the breadcrumbs to adjust the texture of the dough.
- Fold in the crispy speck, along with the chopped parsley and chives. Mix everything thoroughly.
- Begin shaping the dough with your hands. Dampen your hands slightly to prevent sticking, and roll the mixture into balls about 2 inches (5 cm) in diameter. Aim for consistency in size to ensure even cooking.
- Spread some flour on a wide plate. Roll each canederlo lightly in the flour to coat it evenly. Place the floured dumplings on a tray as you work.
- Bring the meat broth to a boil in a large pot. Taste the broth and adjust the seasoning with salt if needed. Carefully drop the canederli into the boiling broth. Lower the heat to maintain a gentle simmer and cook for about 10 minutes.
- Using a slotted spoon, carefully remove the cooked canederli from the pot. Place them in individual bowls and ladle some hot beef broth over each portion. Garnish with a sprinkle of finely chopped chives for a fresh, aromatic touch.
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