Canederli (knoedel) with speck

Name: Canederli (knoedel) with speck - Paraschiva F.
Ingredients: For 2 servings: 200 g of stale bread broken into pieces; 3/4 cup of milk; 100 g of speck (but I used: some leftover speck; 1 cut; up sausage; and 100 g of boiled and chopped beef); 1 egg; grated Parmesan/Grana or another cheese (preferably something traditional from Trento); 1 tablespoon of flour; soup.

Soups - Canederli (knoedel) with speck by Paraschiva F. - Recipia

Take a quality bread, preferably rustic, and cut it into cubes. Soak it in cold milk, allowing it to absorb the liquid for about two hours if using stale bread. If you have fresh bread, soaking it for half an hour is sufficient for it to become soft, but not so much that it turns to paste. It is important that the texture is pleasant, allowing for the formation of balls. After the bread has soaked, add 100-150 g of diced speck, which will bring a smoky and savory taste to the dish. Also, incorporate 200 g of minced meat (pork or beef, depending on preference) and 100 g of diced sausages. These ingredients will provide an enriched flavor and a pleasant texture. In a separate bowl, beat an egg and add it to the bread mixture, along with 100 g of grated cheese (sheep cheese or parmesan are excellent options). Gradually add 100 g of flour, mixing constantly until the mixture becomes homogeneous and slightly moldable. If you find the mixture too wet, you can add a little extra flour. Shape the mixture into balls of 4-5 cm in diameter, although the traditional recipe suggests larger balls, 8-10 cm. Carefully form the balls, ensuring they are compact so they do not fall apart during boiling. In a large pot, bring water to a boil, and when it starts boiling, reduce the heat to a minimum. Carefully add the canederli to the water, ensuring they do not stick together. From the moment the balls rise to the surface, boil them for 10-15 minutes, depending on the chosen sizes. If you opted for smaller balls, 10 minutes should be sufficient. When the canederli are ready, remove them with a slotted spoon to allow excess water to drain. Place them on a platter and serve warm, alongside a melted butter sauce with sage or a tomato sauce. These delights will please your taste buds, and the combination of flavors will turn any meal into a memorable experience.

Ingredients

For 2 servings: 200 g of stale bread broken into pieces
3/4 cup of milk
100 g of speck (but I used: some leftover speck
1 cut
up sausage
and 100 g of boiled and chopped beef)
1 egg
grated Parmesan/Grana or another cheese (preferably something traditional from Trento)
1 tablespoon of flour
soup.

Canederli (knoedel) with speck

Ingredients

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