Canederli (Bread Dumplings)

Name: Canederli (Bread Dumplings)
Ingredients: 150 g day-old bread (try it with rye!, about 5 ounces); 1/2 onion, chopped fine; 1 tablespoon butter; 2 tablespoons flour; 80 g speck, chopped fine (or prosciutto or ham, about 3 ounces); 2 eggs; 100 ml milk (about 1/2 cup) or 100 ml water (about 1/2 cup); 1 tablespoon parsley, chopped fine; salt and pepper, to taste

9 ingredients

7 steps

Ingredients

150 g day-old bread (try it with rye!, about 5 ounces)
1/2 onion, chopped fine
1 tablespoon butter
2 tablespoons flour
80 g speck, chopped fine (or prosciutto or ham, about 3 ounces)
2 eggs
100 ml milk (about 1/2 cup) or 100 ml water (about 1/2 cup)
1 tablespoon parsley, chopped fine
salt and pepper, to taste

Directions

1

Cut the bread in fine cubes and place in a mixing bowl.
2

Saute the onion in the butter until tender. Mix with the bread.
3

Add the flour and the speck.
4

In a separate bowl blend the eggs, milk, parsley, salt and pepper; add to the bread, mixing well.
5

Let the mixture rest for 15 minutes. The mixture shouldn't be too wet; add flour as needed.
6

Form about 8 round dumplings.
7

Bring a pot of water to a gentle boil, add the canederli, and cook for 15-20 minutes with the cover askew.