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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.
Soak the bread in boiling milk for 30 minutes
Brown the diced speck in the melted butter, add the chopped onion and parsley, remove from the heat almost immediately and let cool
Mix the squeezed bread, eggs, a pinch of salt, nutmeg and the speck, onion and parsley mixture
Form dumplings the size of mandarins and cook them in the broth for 15-20 minutes
Pan
Bowl
Pot
Knife
Store in the refrigerator for up to 2 days
Typical dishes of the Italian Alpine regions
Italia
| Energy (kcal) | 115.11 |
| Carbohydrates (g) | 4.14 |
| of which sugars (g) | 4.14 |
| Fat (g) | 7.38 |
| of which saturates (g) | 3.09 |
| Protein (g) | 8.32 |
| Salt (g) | 0.34 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
