Canederli are tasty bread dumplings typical of Trentino cuisine. Made with white bread, milk, eggs, cheese, pancetta and spices, they are then cooked in boiling water and served with an aromatic vinaigrette. Perfect as an appetizer or first course, Canederli are a delicacy to enjoy year-round.
Sauté the leek, shallot and pancetta cut into small pieces in 3 tablespoons of hot oil until softened
Put the sautéed mixture in a bowl with the bread cubes, milk, beaten eggs, cheese, buckwheat flour, salt, pepper and nutmeg, and mix until the mixture is homogeneous
Let rest for 10 minutes then, with floured hands, shape small spheres and boil them in salted water for 15 minutes
Serve on sliced tomatoes dressed with the vinaigrette and garnish with celery leaves
Pan
Bowl
Whisk
Grater
Cutting Board
Knife
Store the Canederli in the refrigerator for up to three days.
Canederli are a traditional dish of Trentino-Alto Adige.
Italy
| Energy (kcal) | 202.41 |
| Carbohydrates (g) | 11.89 |
| of which Sugars (g) | 3.19 |
| Fat (g) | 13.67 |
| of which Saturates (g) | 4.29 |
| Protein (g) | 7.87 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.33 |
