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Canederli

By Abigail Donnelly

Serves Makes 24

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ chilling time

Cooking Time 15 minutes

Ingredients

¾ cup milk
200 g stale bread, cut into small dice
1 T butter
1 onion, finely sliced
100 g pancetta, diced
2 free-range eggs
200 g Emmenthal, grated
150 g flour
20 g Italian parsley, finely chopped
a pinch ground nutmeg
salt, to taste
3 cups beef stock, for serving
pecorino, grated, for serving

Method

1. Pour the milk over the bread. Melt the butter in a pan and cook the onion and pancetta. Add the onion mixture to the bread.

2. Add the eggs, cheese, flour and parsley, nutmeg and salt and mix well. Chill for 30 minutes, then divide into about 24 dumplings.

3. Cook in boiling, salted water for 10–15 minutes. Heat the stock, then spoon the dumplings into the stock and serve.

Cook's note: Traditionally, leftover stale bread is used to make these dumplings, which are delicious in a simple broth or even in an arrabiata sauce.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom

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Canederli

Ingredients

Method