Rice Canederli

Here is the recipe for rice canederli, a dish that is a variation of the traditional canederli from South Tyrol, adapted by using rice instead of bread.

Ingredients

• 200 g of Arborio or Carnaroli rice
• 2 eggs
• 50 g of grated cheese (Parmesan or Pecorino)
• 1 small onion
• 100 g of speck or diced cooked ham
• 2 tablespoons of chopped parsley
• Meat or vegetable broth as needed
• Flour, as needed
• Salt and pepper to taste
• Nutmeg (optional)
• Butter as needed for sautéing

Preparation

1. Cook the rice in plenty of salted water until it is al dente, then drain and let it cool.
2. In a pan, sauté the finely chopped onion in a bit of butter. Add the speck and let it flavor for a few minutes.
3. In a large bowl, combine the cooled rice, eggs, grated cheese, parsley, sautéed onion and speck, a grating of nutmeg (if desired), salt, and pepper. Mix well all the ingredients until you obtain a homogeneous mixture.
4. Add flour to the mixture, enough to obtain a consistency that allows you to form balls.
5. With your hands, form the canederli, which should be balls the size of a large walnut.
6. Bring the meat or vegetable broth to a boil in a large pot.
7. Cook the canederli in the boiling broth for about 10-15 minutes or until they float to the surface.
8. Remove them with a slotted spoon and serve hot, perhaps with a drizzle of melted butter and sage on top or with a sprinkle of grated cheese.

Curiosity

Canederli are a traditional dish from the Trentino-South Tyrol region and traditionally presented as large balls made of stale bread, milk, eggs, and speck. This version with rice is an original interpretation that adapts well to those looking for a lighter and more refined variant of the classic canederlo.