Canederli in Broth Traditional Knodel ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Tyrolean Knodel Canederli for 4 people Ingredients Broth 3 liters water 1 small golden onion 1 carrot and celery parsley bay leaves salt To taste a chicken leg Small onion 1 chopped Speck 100 g Butter 20 g Bread 200-250 g Eggs 2 Milk 200 ml Pepper and nutmeg Parsley, chives Cheese 2 tablespoons Canederli are a traditional dish of Alpine cuisine, particularly popular in the regions of Trentino-Alto Adige and Veneto, in Italy. The origins of canederli date back to the Middle Ages, when they were prepared as a way to use up leftover stale bread. The recipe has evolved over time, and today there are several variations, but the common element is the use of stale bread, eggs and milk to form a mass that is then enriched with ingredients such as speck, cheese or aromatic herbs. Canederli are usually cooked in broth or water and served as a main course or side dish, representing an example of mountain cuisine and its ability to enhance simple ingredients in tasty preparations. Prepare the broth first, for 4 people start with three liters of water in a large pot. Add a celery, a carrot and an onion, possibly the blond variety with a little peel because it releases a nice color to the broth. Add a bay leaf, a few parsley stalks and if you want meat broth, add a whole chicken leg. Boil for at least 40 minutes. Then filter the broth before cooking the canederli. If you make the broth without meat, you don't need to filter it, just remove the vegetables. In a small saucepan, brown a small chopped onion and 100 grams of chopped speck with 20 grams of butter. Let it brown slowly for 20 minutes, stirring often. In a larger bowl, place the stale bread cut into small cubes, add the milk a little at a time but do not add it all if it is not necessary. When mixing the bread, you can feel it when it is moist and it begins to knead as you squeeze it with your hands. Add the cheese, eggs, chopped parsley and chives, a little salt, pepper, cheese and nutmeg to taste. Add the stewed onion and speck. Mix well. The dough should be slightly sticky but not soft, you can adjust with some breadcrumbs if necessary. Create balls with your hands, very well worked, very smooth, about 6 cm in diameter, like a golf ball let's say. Boil the Canederli in the broth for 6-8 minutes depending on the size you made them. Serve hot in broth in cups with fresh parsley, parmesan cheese and pepper on top, if desired. #canederli #canederlirecipe #rapanello #easyrecipes #tiroleancanederli _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes