Canederli Trentini
Canederli are large dumplings made from stale bread, speck, and cheese, a cherished legacy of Alpine farming tradition where nothing went to waste. Served in broth or dry with melted butter, they are the ultimate comfort food of the Trentino valleys.
Every family has its own variation: with speck, different cheeses, spinach, or mushrooms.
Preparation
- 1
Cut the bread into cubes and soak with warm milk. Let rest for 15 minutes.
- 2
Sauté the chopped onion in butter, then add the diced speck.
- 3
Combine the sautéed mixture with the soaked bread. Add eggs, flour, chives, and nutmeg.
- 4
Mix well and form large balls the size of an orange with wet hands.
- 5
Cook the canederli in boiling broth for 15-20 minutes.
- 6
Serve in broth or dry with melted butter and Parmigiano-Reggiano.
Chef's Tips
The bread should be stale for at least 2 days. If the mixture is too soft, add more flour. The canederli are cooked when they float to the surface.