Canederli With Speck
- 9 ounces (250 grams) stale white bread, crusts on
- 1 tablespoon chopped onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 1/2 ounces (100 grams) of speck, chopped
- 1 tablespoon chives, chopped, plus extra for garnish
- 1 tablespoon parsley, chopped
- 2 eggs, beaten
- 1 cup milk
- 1 tablespoon breadcrumbs
- 1 tablespoon flour (if needed)
- Salt and pepper
- Homemade beef broth or butter and sage, to serve
- Cut the bread into cubes about 1/3 inch wide and set aside in a large bowl.
- Melt the butter in a pan with the olive oil and gently saute the onion. When soft, add the speck and cook for a few minutes. Add the onion and speck to the bread, along with the herbs, eggs and milk. Season with a small pinch of salt and some pepper.
- Mix - hands are best - until well combined and leave the bread to soak up the milk for about 15 minutes. Stir the mixture occasionally so that the bread is evenly coated.
- You're looking for a mixture that you can roll into a ball. Depending on the bread and how well it soaks up the liquid, you may need to add a tablespoon of breadcrumbs and one of flour. Be aware not to use too much flour or the canederli will become too hard or chewy inside.
- With wet hands (have a bowl of water next on hand for convenience), roll a handful of the bread mixture into compact balls, about 2-2 1/2 inches in diameter until you have 8 canederli.
- Cook the canederli in boiling beef broth or water for about 10-12 minutes, or until they float. Serve with some of the broth and some chives, or alternatively, remove from the broth and serve with a sage and butter sauce, made simply by melting butter in a skillet, adding the sage leaves and gently cooking until fragrant, about 1 minute, then tossing the canederli in this with a few spoonfuls of the broth to create a creamy emulsion. Serve immediately.
white bread, onion, butter, olive oil, speck, chives, parsley, eggs, milk, breadcrumbs, flour, salt, butter
Taken from food52.com/recipes/25687-canederli-with-speck (may not work)