“Canederli” is a traditional dish of Alto Adige (Italian Alps), although known and appreciated throughout Italy. It consists of big dumplings made with leftover bread. It is a typical dish of central Europe peasant tradition, which is still prepared with few simple ingredients: bread, cheese and/or speck. You can serve it in broth or with a knob of butter and a bit of grated cheese.

Crepes with mortadella and Asiago Cheese

The Recipe:

• Put the pieces of stale bread in a large bowl and soften them with some milk.  When completely soft, wring out excess milk. 
• Add the diced speck and then some salt, a knob of butter, parsley and the chopped onion. To add some flavour, season with some nutmeg as well. 
• Mix with two egg yolks and stir thoroughly adding some flour if necessary.  
• Cover and leave to rest for 20 minutes approx.
• Forms little balls (approx. the size of a golf ball) from the mixture and boil them in salted hot water for 15 minutes approx, until they float to the top.
• Garnish with a parsley leaf. Serve hot.