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- Cheese Canederli
Easy
55min
4 People
Cheese Canederli
This typical recipe from Trentino-Alto Adige is perfect for autumn evenings, when you need a tasty dish!
Ingredients
4 People
2 extra fresh large AIA eggs
250 g of stale bread
250 g of cheese
250 ml of milk
40 g of butter
50 g of flour
1 onion
Chives to taste
Salt and pepper
Description
The cheese canederli are a typical recipe from Trentino-Alto Adige, ideal to enjoy on autumn and winter evenings.
Born in the valleys as a poor dish, with the aim of reusing stale bread (a bit like the panzanella in the south) and possibly cheese scraps as in this version, they are now found in many variants, even with the addition of speck.
In less than an hour, you can bring a first course that is hearty, tasty and delicious to the table: here is the recipe for cheese canederli!
Procedure
1
Slice the onion thinly and cook it in butter until it is well cooked and let it rest.
In the meantime, cut the stale bread into cubes and put it in a large bowl with the chives.
2
Cut into cubes also the cheese (it must be tasty and aged) and mix it with the bread.
Add the sauteed onion now lukewarm and start mixing the mixture.
3
In a separate bowl, beat the eggs with the milk and pour the liquid into the canederli dough. Adjust with salt and pepper and let it rest for about 20 minutes.
4
After this time, start kneading until you get a smooth, homogeneous and rather dry mixture. If necessary, add milk to soften it or breadcrumbs to firm it up: be careful to work the bread gently, so as not to break it up, maintaining its structure.
5
Moisten your hands and form the canederli, or large meatballs about 4-6 cm in diameter, which you will then lightly flour.
6
Finally, cook in salted boiling water for about 15 minutes on a very low flame and serve in broth prepared separately or with melted butter and grated Parmesan.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
Suggestions
These bread dumplings can be served dry, seasoned with melted butter, or in meat broth or chicken broth, if you want to follow traditions.
Alternatively, you could also think about seasonings with vegetables (sauteed mushrooms, radicchio or cabbage) or a simple tomato and basil sauce.
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