Name: Canederli in Brodo
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Stale white bread (day-old rolls or loaf, in 1 cm dice); 120 g Speck Alto Adige (in small dice); 200 ml Whole milk (lukewarm); 110 g Eggs (2 large, beaten); 60 g Onion (minced, softened in butter); 20 g Butter (for the onion); 40 g All-purpose flour (plus more for shaping); 10 g Chives (finely sliced, plus more to serve); 1.2 l Beef broth (well skimmed); 10 g Flat-leaf parsley (chopped); 4 g Salt (q.b.; speck and broth carry salt); 1 g Black pepper

The half-hour rest gives the bread time to absorb the milk and egg. Add the flour, then cook one test dumpling: if it breaks apart, work a little more flour into the mixture before shaping the rest. Keep the broth at a gentle simmer.

Make ahead Make the broth a day ahead and chill it: the fat sets on top and lifts off in one piece, which gives you the clear broth this dish needs.

Total: 1 hr 20 min
Prep: 30 min
Cook: 20 min
Serves: 4

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Canederli in Brodo

Total 1 hr 20 min · Prep 30 min · Cook 20 min · Serves 4

Ingredients

Skip to the method

4 servings

300 g10½ oz300 g
Stale white breadday-old rolls or loaf, in 1 cm diceday-old rolls or loaf, in ½ in dice
120 g4 oz120 g
Speck Alto Adigein small dice
200 ml¾ cup200 ml
Whole milklukewarm
2 large
Eggsbeaten
60 g2 oz60 g
Onionminced, softened in butter
20 g
Butterfor the onion
40 g⅓ cup40 g
All-purpose flourplus more for shaping
10 g
Chivesfinely sliced, plus more to serve
1.2 l5 cups1.2 l
Beef brothwell skimmed
10 g
Flat-leaf parsleychopped
to taste
Saltspeck and broth carry salt
1 g½ tsp1 g
Black pepper

Method

Soften the onion in the butter until translucent; cool slightly.
Toss the bread with the speck, onion, chives, and parsley. Whisk the eggs into the lukewarm milk and pour over. Mix gently with your hands.
Rest 30 minutes so the bread drinks the custard, then sift over the flour and fold just until the mass holds when squeezed. Season prudently.
With wet hands, press (do not roll hard) the mixture into dumplings the size of a small apricot, about 12. Compress enough to close every crack.
Poach a test dumpling in simmering salted water for 12 minutes. If it frays, work another spoonful of flour into the mixture.
Poach the rest in barely simmering water, 12 to 14 minutes; they will rise and then sit composed at the surface. Meanwhile bring the broth to a clean simmer.
Lift the canederli into warm bowls, ladle over the hot broth, and finish with chives and a turn of pepper.

Equipment

Large PotWide enough for the dumplings to poach in one uncrowded layer.
Saucepan2 options
- Our pick
  All-Clad D3 Stainless Steel Saucepan with Lid, 3 qt
  For heating broth or other liquids gently beside the main preparation.
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- Cuisinart MultiClad Pro Saucepan with Cover, 3 qt
  Tri-ply stainless that heats evenly, at a friendlier price.
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Mixing Bowl
Slotted Spoon

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Estimated per serving

Calories: 456 kcal
Protein: 25.3 g
Carbohydrates: 56.5 g
Fat: 15 g
Fiber: 3.4 g

Per serving · 1/4 of the recipe Ingredient-based estimate; brands and preparation change the result. Stock uses a representative prepared broth; its concentration and salt vary, so sodium is not reported. Day-old bread is estimated from lean Italian white bread; extra shaping flour and garnish are not included.

Nutrition sources: CREA Centro di ricerca Alimenti e Nutrizione · USDA Agricultural Research Service