The Lawrence Underground

Full Version: Canederli
You're currently viewing a stripped down version of our content. View the full version with proper formatting.
Pages: 1 2
Canederli are bread dumplings found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of the Veneto), typically served in beef broth, dry or with a sauce.
They are made using stale bread, milk, onions, parsley, eggs and a little flour. Often they are stuffed with speck (a smoked prosciutto), cheese, mushrooms or pancetta. You can also serve them as a side with sausages.
  • 1/2 pound of stale bread

  • 2 eggs, beaten

  • 6 ounces diced Speck

  • 1 medium onion, diced

  • 6 cups milk

  • Fresh parsley

  • 4 tablespoons butter, softened

  • 1 tablespoon flour

  • Pinch nutmeg

  • Pinch salt
  1. Put the pieces of stale bread in a large bowl and soften them with some milk.  When completely soft, wring out excess milk.

  2. Add the diced speck and then some salt, the butter, parsley and the onion.

  3. Season with some nutmeg and salt.

  4. Mix with two eggs and stir thoroughly, adding some flour if necessary.  Cover and leave to rest for 20 minutes in the refrigerator.

  5. Forms 2″ balls from the mixture and boil them in salted hot water for 15 minutes or until they float to the top.

  6. Serve hot in a bowl with beef broth, tomato sauce or dry. Top with grated Parmigiano Reggiano or Asiago.

Hey, thanks - I should be able to adapt that to my diet.  Maybe I'll try it out.

How many dumplings does that recipe make?
(01-02-2018, 01:38 PM)jafs3 Wrote: [ -> ]Hey, thanks - I should be able to adapt that to my diet.  Maybe I'll try it out.

How many dumplings does that recipe make?

About 12 to 15. I thought if you, because the recipe can be adapted just about anyway you like, although I would really miss the speck  Smile
Thanks Smile

So for the two of us, I'd probably cut it in half.

I might try some substitutions, like veggie bacon for the speck, or some soy cheese.  I've been wanting to try some dumplings for a while, and these look very good.  The bread, if I use our whole-wheat bread, will complement some sort of legumes in a soup.

If you use fresher bread, I assume you'd use less milk?  And I don't have a kitchen scale, so how would I figure out how much bread to use, using a 16 oz. glass measuring jar?
What kind of bread will you use?
A normal loaf weighs a lb. 18 slices?  So about 6 slices. Less milk probably- but judge by how it sticks together. I use homemade sourdough so it’s a bit different
Well, it's homemade, but I can slice it, as thin/thick as I want, within reason. Ok, so I'll probably use about 4 slices then, to halve the original recipe.

This should be fun (assuming it turns out well :-))
Yum. Is it a full size loaf?  I would just break it up. Do you make it by hand or in a bread machine?
4 will be about right or a quarter loaf. Homemade is denser(Is that a word?)
Pages: 1 2