Canederli – Cured meat and bread dumplings скачать в хорошем качестве

Canederli – Cured meat and bread dumplings

Canederli are bread dumplings found in the northern Trentino-Alto Adige region of Italy. A good way to use up stale bread, the canederli are flavoured with Alpine ingredients such as speck (a local cured meat) and served in a warming beef broth. The perfect comfort food for a winter's day. Ingredients (4 servings): 250g of stale bread, diced (including crusts) 250ml of milk 2 eggs, beaten 1 knob of butter (25g) 1 onion, finely diced 150g of Tyrolean speck, diced into lardons (or smoked pancetta) 1 tbsp chopped fresh parsley 1 tbsp chopped chives salt and pepper Meat broth: 300g bone-in beef 1 onion 1 carrot 1 stick of celery 1 tomato 2.5 liters of water 3 or 4 cloves (optional) 5 - 6 peppercorns salt to taste Method: 1). Dice the bread into smallish pieces (about 1cm) and combine with the milk and leave to soak 2). Meanwhile, place a knob of butter in a pan over a medium heat. Once it’s starting to bubble, add the onions and speck. Sweat until the onions are soft and the speck is just starting to caramelise. 3). Add the onion and speck mixture to the bread, along with the beaten eggs, parsley, chives and flour. Season with salt and pepper to taste. Mix together then leave to rest in the fridge for 10 minutes 4). Divide the mixture into 24 round balls around 2–3cm in size 5). Cook in batches in gently boiling beef broth for around 10 minutes 6). Serve with broth finely chopped parsley or chives and grated Parmesan cheese over the top