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Canederli Original South Tyrolean recipe

ingredients

servings

2

Stale bread

250 oz

Speck

150 oz

Eggs

2 unit

Full fat milk

1/4 carton

Onion

1/2 oz

Butter

1 teaspoon

Parsley

2 teaspoons

Chives

1/2 oz

Type 00 wheat flour

30 oz

Salt

to taste

Pepper

to taste

first courses from Italy - Trentino Alto Adige

Canederli Original South Tyrolean recipe

Canederli Original South Tyrolean recipe

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of D vitamins high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Canederli Original South Tyrolean recipe

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.

Canederli Original South Tyrolean recipe step 1

step 1

Brown the onion in the butter and add the Speck.

Canederli Original South Tyrolean recipe step 2

step 2

Mix onion and speck in a bowl with bread

Canederli Original South Tyrolean recipe step 3

step 3

Beat the eggs, add the milk, parsley and chives

Canederli Original South Tyrolean recipe step 4

step 4

Pepare and salt in moderation because of the presence of Speck.

Canederli Original South Tyrolean recipe step 5

step 5

Carefully mix the dough and allow to stand for 15 minutes or a little more.

Canederli Original South Tyrolean recipe step 6

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.

Canederli Original South Tyrolean recipe step 7

step 7

Flour can be further diminished and even eliminated, especially if hot milk is used.

Canederli Original South Tyrolean recipe step 8

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.

Canederli Original South Tyrolean recipe step 9

step 9

Knödel should not be dry or soft. If it is too soft, do not firm it with flour but with the breadcrumbs.

Canederli Original South Tyrolean recipe step 10

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.

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