Canederli della tradizione knodel ricetta Canederli

Prepare the broth by boiling 3 liters of water in a large pot.

Add a celery stick, a carrot, and a small yellow onion (with some skin for color).

Include a bay leaf and some parsley stems, and if desired, add a chicken leg for meat broth.

Boil for at least 40 minutes, then strain the broth before cooking the canederli.

In a small pan, sauté 20 grams of butter with 1 small diced onion and 100 grams of diced speck for about 20 minutes, stirring frequently.

In a larger bowl, combine the stale bread cubes and gradually add the milk, mixing until the bread is moist and starts to form a dough.

Add cheese, 2 eggs, chopped parsley, chopped chives, a little salt, pepper, and nutmeg to taste.

Incorporate the sautéed onion and speck mixture into the dough and mix well.

Form the mixture into smooth balls about 6 cm in diameter.

Boil the canederli in the broth for 6-8 minutes, depending on their size.

Serve hot in broth, optionally garnished with fresh parsley, grated cheese, and pepper.

Equipment Needed

Dietary

Allergens