📝 About This Recipe
Hailing from the sun-drenched peaks of South Tyrol, Canederli (or Knödel) are the ultimate Italian alpine comfort food. These rustic bread dumplings are studded with smoky, salt-cured Speck and fresh herbs, simmered until tender in a golden beef consommé. It is a masterful zero-waste dish that transforms humble stale bread into a sophisticated, soul-warming masterpiece of Northern Italian tradition.
🥗 Ingredients
The Dumplings
- 300 grams Stale white bread (crusts removed, cut into 1cm cubes (use Kaiser rolls or ciabatta))
- 150 grams Speck Alto Adige IGP (finely diced into small cubes)
- 250 ml Whole milk (lukewarm)
- 2 large Eggs (at room temperature)
- 30 grams Unsalted butter (for sautéing)
- 1 small Shallot (finely minced)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Flat-leaf Parsley (finely chopped)
- 2-3 tablespoons All-purpose flour (only if needed for binding)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Cooking and Serving
- 1.5 liters Beef or Chicken Broth (high-quality, clarified)
- 1/4 cup Parmigiano Reggiano (freshly grated for garnish)
- 1 tablespoon Extra Chives (for garnish)
👨🍳 Instructions
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1
Place the cubed stale bread in a large mixing bowl. Ensure the cubes are uniform to allow for even absorption of liquid.
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2
In a small skillet, melt the butter over medium heat. Add the minced shallot and sauté for 2-3 minutes until translucent and soft, but not browned.
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3
Add the diced Speck to the skillet with the shallots. Sauté for another 2 minutes to release the smoky fats and aromatic oils, then remove from heat and let cool slightly.
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4
In a separate jug, whisk together the lukewarm milk, eggs, salt, pepper, and a generous grating of fresh nutmeg.
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5
Pour the milk and egg mixture over the bread cubes. Add the sautéed shallots, Speck, chopped chives, and parsley.
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6
Gently mix the ingredients with your hands or a wooden spoon. Cover the bowl with a clean kitchen towel and let it rest for at least 30 minutes. This allows the bread to hydrate without becoming mushy.
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7
After resting, check the consistency. If the mixture is too wet to hold a shape, sprinkle in 1-2 tablespoons of flour and mix gently. If too dry, add a splash of milk.
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8
With dampened hands, take a small handful of the mixture (about the size of a large tangerine) and compress it firmly, rolling it between your palms to form a smooth, compact ball of about 5-6cm in diameter.
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9
Bring your broth to a gentle simmer in a wide pot. Do not let it reach a rolling boil, as the turbulence can break the dumplings apart.
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10
Test one dumpling first: drop it into the simmering broth. If it holds its shape after 2 minutes, proceed with the rest. If it falls apart, add a bit more flour to the remaining mixture.
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11
Carefully lower the rest of the Canederli into the broth. Cook for 15-18 minutes at a very low simmer. They will eventually float to the surface when they are nearly done.
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12
Using a slotted spoon, carefully transfer two or three dumplings into each warmed shallow bowl.
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13
Ladle the hot, clear broth over the dumplings. Garnish with a sprinkle of fresh chives and a dusting of Parmigiano Reggiano if desired.
💡 Chef's Tips
The bread is the most important element; use a loaf with a tight crumb rather than an airy sourdough. Avoid over-mixing the dough; you want to maintain some texture from the bread cubes rather than creating a paste. Always rest the dough—this is the secret to a dumpling that is light and fluffy rather than dense and rubbery. When forming the balls, ensure there are no deep cracks on the surface, which could cause them to split during cooking. If you prefer a 'dry' version, boil them in salted water and serve drizzled with brown butter and sage.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine from the Alto Adige region, such as a Kerner or Gewürztraminer. Serve as a 'Primi' followed by a main of Goulash or roasted pork shank for a full mountain feast. Accompany with a side of 'Crauti' (sauerkraut) or a fresh cabbage salad with caraway seeds. For a cozy lunch, serve with a simple platter of local cheeses like Stelvio or Fontina. A cold, light lager or a traditional Tyrolean beer also complements the smoky Speck perfectly.