Italian Dumplings (Canederli) in Broth: Recipe from Trentino-Alto Adige.
italian dumplings ( canederli ) in broth is a delightful and easy manner to use up cold bread. This is a signature dish from the beautiful South Tirol that is warming, comforting, filling and healthy ! simple Alpine food at its best !
Canederli in brodo.
Canederli are delicious large turn dumplings made from a mixture of stale boodle, flour, eggs and milk. These boodle dumplings are traditional in Trentino-Alto Adige, the Alpine region in North East Italy that borders with Austria. In fact, canederli are besides a signature dish on the austrian english of the molding excessively, although there they are normally called knödel .
For many Italians, canederli are a type of gnocchi and in fact, they are much called bread gnocchi. away from the Trentino-Alto Adige/South Tirol region there are similar types of boodle dumplings known as ‘ gnocchi di acid ’ which have practically the lapp ingredients. The only ingredient in this italian dumplings in broth recipe that is quintessentially from the Alto Adige is the touch, specifically speck Alto Adige IGP .
What is speck?
Speck Alto Adige IGP is a distinctly flavored, smoked, cured ham which has a a lot fuller taste than italian prosciutto crudo. It ’ second one of a phone number of italian food products that has a european IGP certificate, meaning that it is made in a specific geographic area according to traditional methods of production.
In fact, this touch is the most well-known food produced in and exported from the Alto-Adige or South Tirol. It is frequently used in cook in Northern Italy. apart from this canederli in broth recipe, I have already posted a number of early recipes with atom such as fettuccine with touch and radicchio and orecchiette with zucchini and atom. however, it ’ second besides eat raw like prosciutto. I love it with horseradish !
Outside of Italy, speck can be harder to find and is more expensive than pancetta. But, this italian dumplings in broth can be made with pancetta excessively. You can besides use bacon, prosciutto, ham, hot blimp or normal pork barrel blimp meat .
What kind of broth is best?
Italians normally eat bread dumplings with a clean homemade broth. The broth can be beef, chicken or vegetable. I used homemade gripe broth for this canederli recipe. You can check out how to make it in my recipe for homemade gripe broth with grattoni pasta .
Some people boil the canederli in water inaugural and then serve them in the broth. Others cook the canederli in the broth, which is what I did. You can make the broth a day or two before and keep it covered in the electric refrigerator. It ’ randomness besides possible to cook these italian bread dumplings in urine or broth and then serve them with out of the broth with melted butter and grate parmigiano .
What kind of bread to use.
Italians use largely white boodle to make canederli. however, the slices need to be thicker than ready chopped white boodle. sol, it ’ south better to use something like a day erstwhile italian bum, ciabatta or country loaf of bread. hera in Italy, we can buy stale boodle cubes specifically for making bread dumplings ! But, I used bread I had at base !
Making this canederli in broth recipe
The canederli for this italian dumplings in broth recipe are easy to make but they take a little fourth dimension as you need to let the boodle soak in the eggs and milk for a pair of hours .
then, once you add the cook onions and speck plus the flour and parsley, you ’ ll have to let the mix sit for another 30 minutes before forming the dumplings. however, canederli are well worth the delay. cooking time is reasonably fast, good 15 minutes .
Although canederli in broth is more of a comfort winter dish, I love it all year round. It ’ s a tasty and healthy cup of tea that is filling adequate to be a one plate meal. Plus it is, of course, a big way to use up stale boodle !
If you do try this italian canederli in broth recipe, I ’ d love to hear what you think. Please write a comment here on the web log or post a comment on the Pasta Project Facebook page .
Your feedback means a bunch to me !
Buon Appetito !
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Canederli in Broth: Recipe from The South Tirol
Jacqueline De Bono
This warming and filling Italian bread dumplings recipe is a delicious way to use up stale bread. Cooked in homemade broth this is Alpine comfort food at its best.
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Prep Time
15
mins
Cook Time
25
mins
Resting time
2
hrs
30
mins
Course
Main Course, Soup
Cuisine
Italian, Northern Italy, Trentino-Alto Adige
Servings
4
Ingredients
- 8-10 slices stale boodle ( quite chummy )
- 200 milliliter warm milk ( 1 cup )
- 200 g speck ( 7oz ) or bacon cut into little cubes
- 2 eggs lightly beaten
- 1 onion peeled and finely chopped
- 50 gravitational constant Parmigiano tall mallow ( 1/4 cup 2oz ) grated
- 40 guanine all purpose flour ( 1/3 cup 1.5oz )
- 30 gigabyte butter ( 1oz )
- 1 tbsp excess virgin olive petroleum
- 1/4 tsp nutmeg grated
- 6 tbsp fresh parsley chop
- salt to taste
- pepper to taste
- 2 Lts gripe broth ( 8.5 cups ) or chicken or vegetable
Instructions
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Cut the bread into small squares and put it in a bowl. Add the milk and beaten eggs. Mix everything together and leave covered for up to 2 hours. Mix again a couple of time in the 2 hours.
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If making your own broth you can do it while the bread is soaking. The broth needs to be filtered before cooking the canederli in it.
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Cut the speck into small cubes and peel and finely chop the onion. Cook the speck and onions in olive oil and butter for 5 to 8 minutes in a skillet over a medium heat, or until the speck starts to crisp. Pour off and discard fat. Set pan aside to cool.
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Using your hands, mix together the pre-soaked bread with the onions and speck, grated parmigiano, 4 to 5 tablespoons of chopped parsley, salt, black pepper and nutmeg. Add the flour and mix again. Leave the mixture to rest for 30 minutes.
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Form soft balls from the canederli mixture of about 8-10 cms in diameter (3-4 ins) (You can make balls bigger or smaller but you may need to adjust cooking time.) Place the dumplings on a floured surface until you have made them all.
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Bring the broth to a simmer and drop the canederli, one at a time, into the heated broth. Don’t overcrowd the pan. You may have to do them in batches and keep warm while you cook the rest. Simmer the dumplings for 15 minutes, or until each turns slightly yellow and rises to the top. Remove balls carefully with a slotted spoon.
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Serve one or two dumplings per bowl, covered with heated broth. Garnish with remaining parsley and more grated parmigiano.
Notes
You can besides use bacon, prosciutto, overact, blue blimp or normal pork sausage kernel alternatively of speck. The broth can be made a day or two in promote and unbroken in the electric refrigerator in a sealed container. The canederli can besides be kept for one to two days in the electric refrigerator after cooking .
For my recipe for homemade beef broth match out this recipe
Keyword
Read more: Old Fashioned Peach Dumplings Recipe
bread dumplings, broth, canederli, gnocchi, Italian food, speck
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