Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Italian / CANEDERLI CON SPECK IN BRODO – SPECK CANEDERLI IN BROTH

CANEDERLI CON SPECK IN BRODO – SPECK CANEDERLI IN BROTH

October 11, 2012 By Manu 4 Comments

Speck Canederli in Broth

Canederli, also known locally as Knödel, are bread dumplings typical of the area of South Tyrol, even though similar versions are found in Austrian, German, Hungarian, Croatian and Czech cuisines.  The classic Italian recipe calls for Italian Speck, which is a smoked prosciutto typical of the area and they are traditionally served in broth as a main course (or, as we say, as a primo), instead of pasta or soup.  They are delicious, as the Speck is really tasty and lightly smoked… they are perfect comfort food, especially on a cold evening.  This recipe is part of my series on Regional Italian dishes for the region of Trentino-Alto Adige.  Enjoy!

Ingredients (for 4 people – 8 canederli):

250 gms – 8.8 oz. white crusty bread, stale and cubed into 5 mm pieces
150 gms – 5.3 oz. Italian Speck, cubed into 2-3 mm pieces
2 eggs
250 ml – 1 cup milk
1 tbsp onion, finely chopped
1 tbsp butter
2 tbsp parlsey, chopped
30 gms – ¼ cup flour (and some breadcrumbs if required)
Salt and Pepper
8 ladles of home-made or good quality stock (better if chicken or beef)

Sauté the onion with the butter.  When the onion is translucent, add the cubed Speck and sauté for 2 or 3 minutes.  Set aside to cool down.

Put the cubed bread in a big bowl.  Add the Speck and onion to it.  Lightly whisk the eggs and add them to the bread as well.  Now add the milk, parsley and salt & pepper to taste.  Mix well, but gently, and let it rest for 15 or 20 minutes.

Add the flour and mix well.  The mixture has to be soft enough to make balls out of it, but if they do not hold their shape, add some breadcrumbs to it.  Gently make 8 balls of about 5 or 6 cm (2 inches) each: these are your canederli.  Keep them aside until you are ready to cook them.

Cook the canederli in boiling salty water for 15 minutes on a low flame (the water has to simmer but not boil).  When ready, remove them with a slotted spoon and place 2 canederli in each bowl.  Pour a couple of ladles of stock (better if home-made) on the top and serve hot.

Speck Canederli in Broth

NOTE: this time I have used the beef stock I had left from making bollito, but you could also make chicken stock by following my tutorial.

Speck Canederli in Broth

Speck Canederli in Broth
Print

Speck Canederli in Broth

A traditional dish from South Tyrol made with bread dumplings: Speck Canederli in Broth.

Course Main
Cuisine Italian
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 250 gms – 8.8 oz. white crusty bread stale and cubed into 5 mm pieces
  • 150 gms – 5.3 oz. Italian Speck cubed into 2-3 mm pieces
  • 2 eggs
  • 250 ml – 1 cup milk
  • 1 tbsp onion finely chopped
  • 1 tbsp butter
  • 2 tbsp parlsey chopped
  • 30 gms – ¼ cup flour and some breadcrumbs if required
  • Salt and Pepper
  • 8 ladles of home-made or good quality stock better if chicken or beef

Instructions

  1. Sauté the onion with the butter. When the onion is translucent, add the cubed Speck and sauté for 2 or 3 minutes. Set aside to cool down.

  2. Put the cubed bread in a big bowl. Add the Speck and onion to it. Lightly whisk the eggs and add them to the bread as well. Now add the milk, parsley and salt & pepper to taste. Mix well, but gently, and let it rest for 15 or 20 minutes.

  3. Add the flour and mix well. The mixture has to be soft enough to make balls out of it, but if they do not hold their shape, add some breadcrumbs to it. Gently make 8 balls of about 5 or 6 cm (2 inches) each: these are your canederli. Keep them aside until you are ready to cook them.

  4. Cook the canederli in boiling salty water for 15 minutes on a low flame (the water has to simmer but not boil). When ready, remove them with a slotted spoon and place 2 canederli in each bowl. Pour a couple of ladles of stock (better if home-made) on the top and serve hot.

Enjoy!

On a completely different note, I have a very exciting piece of news to share with all of you!  MsM’s Chicken Tikka Masala has been featured on HuffPost Taste!  I am so so so sooooo honoured about it! :-)

 

Share

Related Posts:

  • FISH BROTH WITH GARLIC CROSTINI
  • PASTA CON LE SARDE ALLA PALERMITANA
  • FAGIOLI ALL’UCCELLETTO
  • LASAGNE WITH ZUCCHINI PESTO, SPECK AND SMOKED SCAMORZA
  • PAPPARDELLE WITH RADICCHIO AND SPECK

Filed Under: Italian, Mains, Regional Italian Dishes, Soups Tagged With: Alps, bread, bread dumplings, broth, canederli, dumplings, Italian, Italy, main dish, mains, Regional Italian dish, soup, South Tyrol, speck, stock, traditional, Trentino-Alto Adige

« WALNUT BANANA BREAD
BEEF MEATBALLS AGRODOLCE »

Comments

  1. PolaM says

    October 12, 2012 at 1:03 am

    Che belli! Mine always fall apart… what is the trick?

    Reply
  2. Kimby says

    October 12, 2012 at 9:24 am

    Saw your post on G+ and had to comment here, too… your photos are making my mouth water! Congrats on having your recipe featured in Huffington Post, too — will check it out.

    Reply
  3. Eha says

    October 12, 2012 at 12:59 pm

    Big, big congrats on the recipe being published!! The dumplings go way back > my childhood: have not made them for ages but yours look so appetizing, and, somehow, yours are not quite as ‘sinful’ as my recipes 🙂 ! Have a happy weekend if that wind and rain decides to > New Zealand 😉 !

    Reply
  4. Paolo - quatrofromaggio says

    October 13, 2012 at 8:11 am

    I’m a huge fan of Canederli, yours are perfect! Congrats on being published as well, much deserved.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more