Canederli with Speck

• 3/4 lb. day-old bread, cut into 1/2-inch cubes
• 1-1/4 cup milk
• 4 oz. pancetta, finely chopped
• 2 oz. liver salami, cut into sm. cubes
• 1/2 cup flour
• 1/2 tsp. nutmeg
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 2 eggs
• 4 oz. butter
• 2 oz. speck, cut into 1/8-inch julienne
• 1/2 cup grated Asiago cheese

1. Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes.
2. Meanwhile, place pancetta into a 12- to 14-inch saute pan and place over medium heat.
3. Cook until fat is melting, approximately 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, approximately 1 minute.
4. Remove and allow to cool, approximately 5 minutes.
5. Add eggs and mix well.
6. Form into 15 to 20 quarter-sized balls.
7. Bring 6 quarts water to boil and add 2 tbsp.
8. salt.
9. Place balls in water and cook 6 to 7 minutes, until tender.
10. Meanwhile, place butter and speck in a 12- to 14-inch saute pan and melt over medium heat.
11. Draw canederli well and toss into pan.
12. Add grated cheese and toss to coat.
13. Serve immediately.

bread, milk, pancetta, salami, flour, nutmeg, freshly ground black pepper, salt, eggs, butter, speck, cheese

Taken from www.foodgeeks.com/recipes/5222 (may not work)