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 hot broth and enriched with luganega fresca, cooked ham, parsley and grated Grana Trentino cheese.
Canederli are a dish of South Tyrolean origin (Knodels) but over time they have taken on distinct Trentino characteristics: they are a bit smaller, less fatty and made exclusively with white bread
They are prepared in various ways, all similar yet 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 put the bread cut into small cubes and moisten it with warm milk, letting it absorb well for a few hours
Mash the bread with a fork (or with your hands) then add the eggs, the luganega sbriciolata previously warmed, the finely chopped cooked ham, the grated Grana Trentino cheese, the chopped parsley, a pinch of salt and the tablespoon of flour
Mix the ingredients carefully then form balls from the mixture about 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
Italy
| 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 |
