Canederli allo speck

Canederli allo speck are a typical culinary specialty from the Trentino-South Tyrol region in Northern Italy, falling under the category of “poor dishes,” which traditionally used simple ingredients readily available in peasant homes. Here’s how to prepare them:

Ingredients

• 250 g of stale bread
• 100 g of speck, diced
• 50 g of onion, finely chopped
• 2 eggs
• 100 ml of milk
• Flour, as needed
• Butter q.b. for sautéing
• Fresh parsley, chopped, a handful
• Salt and pepper q.b.
• Meat or vegetable broth, as needed for cooking the canederli

Preparation

1. Cut the stale bread into small cubes and place it in a large bowl.
2. In a frying pan, sauté the chopped onion in the butter without browning it too much. Add the diced speck and let it flavor for a few minutes, then pour the sauté over the bread.
3. Heat the milk until it is warm and pour it over the bread, speck, and onions to soften the bread.
4. Add the eggs, chopped parsley, salt and pepper, and mix well. Let the mixture rest for about half an hour.
5. If the mixture is too soft, add some flour until you can shape it with your hands.
6. With wet hands, form balls the size of a walnut (or larger, depending on preference), making sure they are compact enough not to fall apart during cooking.
7. Bring the meat or vegetable broth to a boil in a large pot.
8. Place the Canederli in the broth and cook them over medium-low heat for about 15-20 minutes, until they rise to the surface, a sign that they are ready.
9. Carefully remove them with a slotted spoon and serve hot, perhaps accompanied by a drizzle of melted butter and fresh parsley leaves for garnish.

Curiosity

The texture and taste of canederli can vary significantly depending on the type of bread used and the amount of speck. Sometimes you can find variants with other types of cured meat and even cheese. A versatile dish that can adapt to personal tastes!