Authentic Canederli with Speck Recipe
Serves: 4 servings
Ingredients:
12
A traditional Northern Italian dish featuring flavorful bread dumplings cooked with speck and topped with grated Asiago cheese.
Ingredients
| 2 | tablespoons salt |
|---|---|
| 3/4 | pound day-old bread, cut into 1/2-inch cubes |
| 1 1/4 | whole milk |
| 4 | pancetta, finely chopped |
| 2 | liver salami, cut into small cubes |
| 1/2 | cup all-purpose flour |
| 1/2 | teaspoon freshly ground nutmeg |
| 1/2 | teaspoon freshly ground black pepper |
| 2 | eggs |
| 4 | unsalted butter |
| 2 | speck, cut into 1/8-inch julienne |
| 1/2 | cup grated Asiago cheese |
Instructions
| 1. | Begin by bringing 6 quarts of water to a boil and adding 2 tablespoons of salt. |
|---|---|
| 2. | In a mixing bowl, place the day-old bread and douse it with milk. Combine thoroughly, allowing it to soak for 5 minutes. |
| 3. | Meanwhile, in a 12- to 14-inch sauté pan over medium heat, cook the finely chopped pancetta until the fat is melted. |
| 4. | Add the soaked bread and milk mixture to the pan, along with the liver salami, all-purpose flour, freshly ground nutmeg, freshly ground black pepper, and the remaining 1/2 teaspoon of salt. Stir the mixture well for about 1 minute. |
| 5. | Remove the mixture from heat and allow it to cool for approximately 5 minutes. |
| 6. | Add the eggs to the mixture and combine thoroughly. Shape the mixture into quarter-sized balls, making 15 to 20 pieces. |
| 7. | Place the formed balls into the boiling water and cook for 6 to 7 minutes, or until tender. |
| 8. | Meanwhile, in a separate 12- to 14-inch sauté pan over medium heat, melt the unsalted butter and speck. Once melted, transfer the cooked canederli balls into the pan. Add the grated Asiago cheese and toss everything together to coat evenly. Serve the dish immediately. |
Published on Jul 18, 2024 by Luminița