Canederli
knödel trentini
Bread dumplings from Trentino–Alto Adige, reflecting the region’s Central European culinary history.
About this dish
Bread dumplings from Trentino–Alto Adige, reflecting the region’s Central European culinary history. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Trentino speck canederli
- 300 g stale white bread, cubed
- 240-280 ml milk
- 2 eggs
- 120 g speck, diced
- 1 onion (100 g), minced
- 25 g butter
- 30 g flour
- 3 tbsp parsley, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Serve
- 1.5 L hot broth
- 1
Use 300 g stale white bread, cubed; 240-280 ml milk; 2 eggs and the listed remaining ingredients. Soak bread in 240 ml milk 20 minutes, adding more only if very dry. Hydrate bread evenly without a pool of milk.
- 2
Cook onion and speck in butter; cool and mix with soaked bread, eggs, flour, parsley and seasoning. Rest 15 minutes. Cool cooked onion and speck before egg, mix evenly and cover the rest.
- 3
Form 10 compact balls with damp hands. Test one in gently simmering water, adding a little flour if it breaks apart. Compact lightly; if test breaks make a small flour adjustment and retest.
- 4
Serve: 1.5 L hot broth. Poach in batches 15-20 minutes until cooked through. Serve in hot broth. Use a quiet simmer, cut a test center for fully set bread-egg mixture and drain before hot broth.
Note
Bread should soften without swimming in liquid. Speck is cured, smoked pork; account for its salt before adding more.