Austrian Style Liver Dumplings (Canederli) Recipe

• 3/4 lb day old dark grain or possibly rye bread cut 1/2" cubes
• 1 1/4 c. lowfat milk
• 4 ounce pancetta finely minced
• 2 ounce liver salami cut small cubes
• 1/2 c. flour
• 1/2 tsp nutmeg
• 1/2 tsp freshly-grnd black pepper
• 1/2 tsp salt
• 2 x Large eggs
• 4 ounce unsalted butter
• 2 ounce speck cut 1/8-inch julienn
• 1/2 c. grated Asiago

1. Place the bread in a mixing bowl, douse with the lowfat milk, mixing well, and let stand 5 min.
2. Meanwhile, place the pancetta into a 12- to 14-inch saute/fry pan and place over medium heat.
3. Cook till the fat is melting, about 5 min, then add in the bread and lowfat milk mix, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute.
4. Remove and allow to cold, about 5 min.
5. Add in the Large eggs and mix well.
6. Form into quarter-sized balls, yielding about 15 to 20 pcs.
7. Bring 6 qts water to boil and add in 2 Tbsp.
8. salt.
9. Place the balls in the water and cook 6 to 7 min, till tender.
10. Meanwhile, place the butter and speck in a 12- to 14-inch saute/fry pan and heat over medium heat.
11. Drain canederli well and toss into pan.
12. Add in the grated cheese and toss to coat.
13. Serve immediately.
14. This recipe yields 4 servings.

bread, milk, cubes, flour, nutmeg, black pepper, salt, eggs, butter, speck

Taken from cookeatshare.com/recipes/austrian-style-liver-dumplings-canederli-72101 (may not work)