Canederli with Speck
Canederli, a German dish, is a traditional recipe, which allows you to recycle your leftover food. This preparation has currently been evolving from a simple popular dish to a symbol of the delicate and traditional South Tyrol cuisine. There are thousand ways to prepare the canederli: salty and sweet, with or without broth.
Here the classic homemade “Canederli with Speck” recipe is being featured.
Region: South Tyrol
Prep. time: 30 minutes/1 hour
- 100 gr. Speck Alto Adige IPG – diced
- 200 gr. White bread – cut into cubes
- 40 gr. Flour
- 50 gr. Braised onions
- 1 Tablespoon finely chopped chives or parsley
- 3 Eggs
For the mixture: mix the bread pieces with the bacon cubes, flour and braised onions, add salt and parsley or chives.
Add the eggs and a little milk and knead to get smooth dough. Let the dough rest for 10 minutes.
With wet hands form some balls, with a diameter of about 6 cm and cook them for 8-10 minutes in salted water.
When the canederli are ready, drain and serve them with hot broth. Garnish with chives.
Alto Adige Schiava