Time: 30 minutes preparation, 15 minutes cooking
Yields 4 servings
300 g stale bread [rolls or baguette]
100 g speck, sliced into matchsticks
3,5 dl milk
2 eggs, beaten
1 tbsp. butter
2 tbsp. flour
1,2 l good quality meat broth
Before forming all the canederli, it’s advisable to cook one first: in case it is too soft or tends to come apart, just mix and additional 1/2 tbsp. of flour into the dough. In addition to broth, canederli can be enjoyed with butter and cheese, or as a side dish for a meat main course.
Cube the bread and place it in a bowl. Heat the butter in a pan and gently brown the speck. Pour all the contents of the pan onto the bread, add the eggs with the milk, the finely chopped chives and a little salt [keep in mind that the speck is already salty]. Mix well and let the dough rest for half an hour. Add the sifted flour and knead with a wooden spoon until well mixed. With your wet hands, shape the canederli in balls [approximately the size of an egg, bearing in mind that, with the quantities provided, you will obtain eight canederli]. Cook them in boiling salted water. When the water resumes a rolling boil, lower the heat to low, cover and let the canederli cook for about 15 minutes. Drain, place in a soup tureen and douse with piping hot meat broth. Serve sprinkled with chopped chives.