Canederli with Speck

Canederli is a traditional Italian recipe of Trentino in the northern part of Italy. They are similar to gnocchi made with stale bread, they are usually prepared in the autumnal and winter period and their traditional recipe is of farmer origin. Exist many kinds of canederli: all they are made with stale bread with the addition of other ingredients like canederli with speck, canederli with cheese, canederli with spinach, canederli with mushrooms and many others. There are also sweet canederli that you can serve as dessert and these are usually made with stuffed of fruit. Here I show the recipes of canederli with speck: the best type of bread to use for make canederli is the michetta but if you don’t have it you can use also other type of stale bread; the best type of speck is the speck of Trentino, and for make broth of meat I use the rump of beef. This type of canederli can be served with broth as shown in the recipe below or also with butter and sage. In both way you can obtain a delicious Italian dish. Try it and let me know if you like it!


INGREDIENTS (for 6 – 8 people):
600 g of bread (michetta or stale bread)
2 Eggs
80 g of Flour
200 g of Speck
500 ml of Milk
1 Small Onion
3 Tablespoons of Extra virgin olive oil
4 Tablespoons of parsley chopped
Nutmeg
Salt
Black pepper
FOR THE BROTH:
500 g of Rump of beef
1 Potato
1 Carrot
1 Celery
1 onion
1 L and 500 ml of Water

PREPARATION TIME: 2 hours

COOKING TIME: 15 minutes

WINE: Alto Adige Santa Maddalena Doc (Red Wine)

PREPARATION
Start with the preparation of broth of meat: peel and clean the carrot, the potato, the onion and the celery, place them in a pan with the meat and 1 liter and 500 ml of water and let them boil for about 1 hour and 30 minutes.

Then prepare the canederli: cut the bread in small squared pieces.



Place them in a large bowl, add the egg, the milk, salt, and black pepper, mix all together and let the mixture stand for about 1 hour so the bread soak itself of milk.

In the meantime you can start to prepare the speck. Cut it in small pieces,


chop the onion and place it in a pan with the extra virgin olive oil, let the onion brown

and then add the speck and cook for about 5 minutes.

Let the mixture of speck cool. When the mixture of speck is cool add it to the bread with the parsley, the flour and nutmeg. Mix all together and let the mixture stand for other 30 minutes.



Bring salted water boil for canederli. After 30 minutes make canederli: you have to do ball of mixture of medium size.


When canederli are ready, start add 1 of them in the water and pay attention that it remain entire; if the canederlo breaks add some flour. Add all the canederli to the water and cook them for about 15 minutes.

Drain them one by one with the help of the skimmer. Place 4 canederli in a platter and add 2 ladles of broth. Serve hot.
This is the result:

BUON APPETITO!