A typical handmade pasta recipe from the north-east region of Italy, very easy to prepare, hearty and nutritious, perfect for a winter dinner…
Ingredients (for 2)
- 1 cup bread crumbs
- 4 slices speck (smoked prosciutto)
- 4 cups beef stock
- 1/2 cup milk
- 4 tbsp wheat flour
- 2 eggs
- 2 tbsp grated Parmesan cheese
- 1 tbsp butter
- 1/2 onion
- salt
Directions
- Take a large bowl and soak the bread crumbs (or better some left over dry bread coarsely chopped) in milk
- Beat the eggs in a separate bowl and set them aside
- Take a frying skillet and stir fry the finely sliced speck (Italian smoked prosciutto) and diced onion in hot butter until onion is translucent and speck is crisp
- Pour the fried speck and onions into the bowl with the beaten eggs
- Season with salt and pepper, stir in the parmesan cheese and pour the mixture in the bowl with the soaked bread
- Stir well, add some wheat flour until the mixture becomes firm and solid, and let it rest for 15 minutes
- Take a large sauce pan and bring beef stock to boil
- Meanwhile, shape the mixture with your hands in balls and put them in a platter
- Cook the shaped Canederli in the boiling stock until soft
- Serve like a soup, with hot stock and Canederli!
Tips from the Chef
- Bread crumbs in this Italian recipe are made from left over bread, coarsely chopped in cubes
- Use as much flour as needed to dry the mixture so that it can be easily shaped into balls
- Do not over cook the Canederli or they will tend to fall apart
Cambooza 