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Recipe by
Speck canederli are a tasty and flavorful first course, typical of the Italian Alpine regions. They are stale bread dumplings enriched with speck, onion and parsley, then cooked in broth. They are perfect for using up leftover bread and are much appreciated during the colder months of the year.
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Step 1 of 4: Soak the bread in boiling milk for 30 minutes
Step 2 of 4: Brown the diced speck in the melted butter, add the chopped onion and parsley, remove from the heat almost immediately and let cool
Step 3 of 4: Mix the squeezed bread, eggs, a pinch of salt, nutmeg and the speck, onion and parsley mixture
Step 4 of 4: Form dumplings the size of mandarins and cook them in the broth for 15-20 minutes
| Average values | Per serving130 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 626 kJ150 kcal | 482 kJ115 kcal |
| Fat | 9.59 g | 7.38 g |
| of which saturated fatty acids | 4 g | 3.08 g |
| Carbohydrates | 5.38 g | 4.14 g |
| of which sugars | 5.38 g | 4.14 g |
| Protein | 10.82 g | 8.32 g |
| Salt | 0.44 g | 0.34 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
