Beetroot Canederli

Beetroot Canederli are a colorful and tasty variant of the classic Trentino knödel, combining the tradition of Northern Italy with the sweet and earthy flavor of beetroot. Here is the recipe:

Ingredients

• 250 g of stale bread
• 2 medium-sized red beets (about 200 g)
• 2 eggs
• 150 ml of milk
• 100 g of flour
• 1 small onion
• Butter as needed
• Salt as needed
• Pepper as needed
• Nutmeg as needed
• Chives for garnish

Preparation

1. Start by cooking the beetroots. They can be boiled in water or baked in the oven wrapped in aluminum foil until they become tender. Once cooked, let them cool, peel them and puree.

2. Cut the stale bread into cubes. In a pan, sauté the finely chopped onion in a little butter until it becomes translucent.

3. In a large bowl, mix the bread cubes with the milk to soften them. Add the beetroot puree, sautéed onion, and eggs. Mix well to combine all the ingredients.

4. Add the flour to the mixture, along with salt, pepper, and a pinch of nutmeg. Work the dough until you have a homogeneous mixture that is firm enough to form canederli without them falling apart.

5. With slightly wet hands, form the canederli into golf ball-sized spheres. Ensure they are compact and smooth.

6. In a pot, bring a generous amount of salted water to a boil. Cook the canederli for about 15 minutes or until they float to the surface.

7. Once cooked, remove the canederli from the water with a slotted spoon and place them on a serving plate. Serve them hot, garnished with freshly chopped chives and, if desired, a drizzle of extra virgin olive oil or some melted butter.

Curiosity

Canederli, or Knödel in German, are a preparation typical of many Alpine regions and have been enthusiastically adopted in Italian cuisine, especially in areas bordering Austria. The beetroot variant not only adds a unique flavor but also makes for a visually striking dish thanks to their bright color.

Enjoy your meal!