Canederli in broth are a traditional first course from Trentino-Alto Adige, made with stale bread, eggs, milk, and other ingredients. These delicious bread dumplings are served in a hot broth and enriched with fresh luganega, cooked ham, parsley, and grated Grana cheese.
Canederli are a dish of South Tyrolean origin (Knodels) but over time they have acquired their own Trentino characteristics: they are a bit smaller, less fatty, and made exclusively of white bread
They are prepared in various ways, all similar but at the same time different depending on the area, differing in ingredients and preparation. You can eat them in broth, with sauce, or simply with melted butter and sage
In a bowl, place the bread cut into small cubes and soak it with warm milk, allowing it to absorb well for a few hours
Mash the bread with a fork (or with your hands), then add the eggs, crumbled and previously heated luganega, finely chopped ham, grated Grana Trentino cheese, chopped parsley, a pinch of salt, and the tablespoon of flour
Carefully mix the ingredients, then form balls with the mixture the size of a large egg or slightly smaller than a tennis ball, roll them in white flour, and drop them into boiling broth, cooking for about 10 minutes
They can be served dry with melted butter and cheese
Bowl
Whisk
Pan
Store in the refrigerator for up to 2-3 days
Canederli are a typical dish of Trentino-Alto Adige
Italia
| Energy (kcal) | 210.9 |
| Carbohydrates (g) | 34.44 |
| of which Sugars (g) | 1.21 |
| Fat (g) | 4.29 |
| of which Saturates (g) | 2.01 |
| Protein (g) | 9.69 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.68 |
