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Canederli: Traditional Tyrolean Bread Dumplings with Speck
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.
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.
Nutrition
Serving: 100gCalories: 446kcalCarbohydrates: 58gProtein: 16gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 77mgSodium: 1908mgPotassium: 278mgFiber: 3gSugar: 9gVitamin A: 946IUVitamin C: 2mgCalcium: 166mgIron: 4mg
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