Canederli in broth are a traditional first course from Trentino-Alto Adige, made with stale bread, eggs, milk, and other ingredients. These delicious bread dumplings are served in a hot broth and enriched with fresh luganega, cooked ham, parsley, and grated Grana cheese.
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Canederli are a dish of South Tyrolean origin (Knodels) but over time they have acquired characteristics typical of Trentino: they are a little smaller, less fatty, and made exclusively with white bread
They are prepared in various ways, all similar yet at the same time different depending on the area, with variations in ingredients and preparation; you can eat them in broth, with sauce, or simply with melted butter and sage
In a bowl, place the bread cut into small cubes and moisten it with the lukewarm milk, letting it soak well for a few hours
Mash the bread with a fork (or with your hands), then add the eggs, the luganega crumbled and previously heated, the finely sliced ham, the grated Trentino Grana cheese, the chopped parsley, a pinch of salt, and the tablespoon of flour
Mix the ingredients carefully, then shape the mixture into balls the size of a large egg or slightly smaller than a tennis ball, coat them in white flour, and drop them into the boiling broth, cooking for about 10 minutes
They can be served dry with melted butter and cheese
Basin
Whisk
Pan
Store in the refrigerator for up to 2-3 days
Canederli are a typical dish of Trentino-Alto Adige
Italia
| Energy (kcal) | 266.99 |
| Carbohydrates (g) | 50.32 |
| of which Sugars (g) | 1.76 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 10.38 |
| Fiber (g) | 3.22 |
| Sale (g) | 0.7 |
