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CANEDERLI (DUMPLINGS)

Ingredients:
200g. stale bread
100g. speck from Alto Adige
50g. sausage
50g.prosciutto crudo
Half a glass of milk
Half an onion
1 clump of parsley leaves
1 egg
Flour as required
80g.butter
Sage
50g.Trentino Grana cheese
Extra virgina olive oil
Salt and pepper

Preparation:
Leave the white bread and milk to soak in a bowl for about 2 hours. Dice the speck, remove and separate the sausage meat from the skin and finely cut the ham into small pieces. Peel and finely chop the onion, wash and chop the parsley. Heat a tablespoon of oil in a pan, add the speck and ham and stir until white, then add the onion and stir. Pour the mix into the bowl of bread after draining off as much milk as possible. Then add the separated sausage meat and the egg and mix in well. Add salt and pepper to taste and season with ground nutmeg and half the parsley. Then stir in enough flour to make a soft and compact mix.
With wet hands roll the mix into balls of about 7-8cm diametre. Bring a pan of water to the boil,slightly salt the water and cook the dumplings on a medium/high flame for about 15 mins. Meanwhile heat some butter and some leaves of sage in a frying pan. Drain the dumplings and pour over the butter and serve straight away. Sprinkle with some grated cheese and the rest of the chopped parsley.