Neapolitan carnival Lasagna
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8 recipes
Canederli Original South Tyrolean recipe
ingredients
servings
2
Stale bread
250 grams
Speck
150 grams
Eggs
2 unit
Full fat milk
1/4 carton
Onion
1/2 gram
Butter
1 teaspoon
Parsley
2 teaspoons
Chives
1/2 gram
Type 00 wheat flour
30 grams
Salt
to taste
Pepper
to taste
first courses from Italy - Trentino Alto Adige
Canederli Original South Tyrolean recipe
Canederli Original South Tyrolean recipe
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I canéderli or Knödel from ted. Knot (knot, lump) or knedlíky in Czech are a typical first course of Trentino, South Tyrolean, South-Eastern German, Austrian, Czech, Slovak and Polish cuisine. These are large dumplings made of a mixture of variable composition of stale bread.
preparation
step 1
Brown the onion in the butter and add the Speck.
step 2
Mix onion and speck in a bowl with bread
step 3
Beat the eggs, add the milk, parsley and chives
step 4
Pepare and salt in moderation because of the presence of Speck.
step 5
Carefully mix the dough and allow to stand for 15 minutes or a little more.
step 6
Add a little flour; the quantity must vary according to the consistency of the wet bread and can be evaluated in the right measure only with the experience; generally one or two tablespoons of flour must be sufficient.
step 7
Flour can be further diminished and even eliminated, especially if hot milk is used.
step 8
Form the Knödel with the hands in the form of balls with a diameter of about 5-6 cm. Both in this phase and in the previous one it is important that the bread be worked delicately so that it does not get crushed but retains its porous structure.
step 9
Knödel should not be dry or soft. If it is too soft, do not firm it with flour but with the breadcrumbs.
step 10
The Knödel (also to be served in broth) should be placed in boiling salted water and then cooked for about 15 minutes at the minimum boil.
