Trentino Canederloti are a traditional first course from the Trentino-Alto Adige region. These meat dumplings are rich in flavor and tradition. Minced veal is mixed with stale bread soaked in milk, eggs, and a pinch of nutmeg. This mixture is then formed into small dumplings that are cooked in salted water for a few minutes and then seasoned with melted butter and meat broth. The final result is a tasty and nutritious dish that best represents the culinary tradition of Trentino.
This is a recipe that dates back to the dining tables of 16th century Trentino
Mix the meat with the bread, eggs, nutmeg, a bit of melted butter, and salt
Form balls the size of plums, roll them in white flour to give the right consistency, then immerse them in boiling broth and cook for about 20 minutes
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Italia
| Energy (kcal) | 121.93 |
| Carbohydrates (g) | 3.88 |
| of which Sugars (g) | 3.88 |
| Fat (g) | 5.54 |
| of which Saturates (g) | 3 |
| Protein (g) | 14.35 |
| Fiber (g) | 0.02 |
| Sale (g) | 0.13 |
