Liver Canederli

Liver canederli (or Leberknödel in German) are a typical specialty of the cuisine of northern Italy, especially in Trentino-South Tyrol, and are also inspired by the culinary tradition of Bavaria and Austria. Here is the recipe:

Ingredients

• 150 g of veal or chicken liver
• 200 g of stale bread
• 50 g of chopped onion
• 30 g of butter
• 2 eggs
• 1/2 glass of milk
• A handful of chopped parsley
• Salt and pepper to taste
• Flour as needed
• Meat broth as needed

Preparation

1. Finely chop the liver.
2. Cut the stale bread into small cubes and place it in a bowl.
3. In a frying pan, sauté the chopped onion in butter until it becomes translucent.
4. Pour the butter and onion sauté over the stale bread.
5. Add the chopped liver, parsley, salt, and pepper. Mix the ingredients well.
6. Lightly beat the eggs and add them to the bowl along with the milk, then combine everything.
7. Let the mixture rest for about 30 minutes so the bread absorbs the liquids well.
8. Form the canederli with your hands, if the mixture is too sticky you can add a bit of flour.
9. In a pot, bring the meat broth to a boil.
10. Cook the canederli in the boiling broth for about 15 minutes or until they float to the surface.

Liver canederli are great served hot, maybe with a drizzle of melted butter and fresh parsley on top, or as a side dish to meat dishes.

Trivia

The canederli, or knödel, are a highly versatile dish that can be made in numerous variations, both sweet and savory. Originally, they were a way to use up stale bread and turn it into a substantial and nutritious dish. Over time, they have become a symbol of the simplistic mountain cuisine and today are appreciated for their flavor and for their ability to adapt to multiple culinary interpretations.