Canederli with cheese are a traditional dish of Trentino-Alto Adige. They are stale bread dumplings enriched with a delicious selection of local cheeses. Soft and stringy in the center, crispy on the outside, they are perfect as a main course or a hearty first course.
Cut the bread into slices and soak it in warm milk
Mix and let rest for two hours
Add the diced cheeses, the onion already lightly sautéed over low heat, the eggs, the flour and the Parmigiano
Shape large dumplings from the mixture and boil them for 15 minutes in the broth
Pan
Bowl
Peeler
Italy
| Energy (kcal) | 139.13 |
| Carbohydrates (g) | 2.55 |
| of which Sugars (g) | 2.54 |
| Fat (g) | 9.93 |
| of which Saturates (g) | 5.64 |
| Protein (g) | 10.07 |
| Sale (g) | 0.4 |
