Canederli di Magro, Meatless Canederli

Canederli As a Side Dish

Canederli As a Side Dish

Canederli, known as Knodel in German, are flavored bread balls, and are a staple food in the Alto Adige, where they are either served in broth or as a side dish.

And indeed, while these are good in broth they will also work well dry as a side dish, especially with a hearty stew (for example, goulash). If you’re making them as a side dish you’ll want to omit the broth and double the remaining ingredients. The basic recipe is drawn from Anneliese Kompatscher’s La Cucina nelle Dolomiti and will serve 4:

  • 3/4 pound (300g) day-old bread, finely diced
  • 1/4 cup + 1 tablespoon (60 g) unsalted butter
  • About a cup (250 ml) milk
  • 3 eggs
  • 1 tablespoon minced parsley
  • Salt
  • A pinch of freshly grated nutmeg
  • A small onion, minced
  • A walnut-sized chunk unsalted butter
  • 1 tablespoon flour
  • 1 quart (1 l) meat broth

Dice the bread and sauté it briefly in the 1/4 cup of butter, then transfer it to a bowl.

Beat the eggs and the milk until the mixture is frothy and pour it over the bread. Stir in the parsley, salt and nutmeg. Mince the onion, sauté it in the remaining butter until it is translucent and mix it into the bread too. Let the mixture rest for a half hour.

Set a pot of lightly salted water to boil.

In the mean time, mix the flour, into the bread and — if need be — a little more milk. Wet your hands and shape the mixture into 8 balls roughly the size of golf balls. Simmer the canederli in the water for about 15 minutes, and in the meantime heat your broth. Transfer the cooked canederli to the broth with a slotted spoon, garnish with onion grass, and serve.

Note: If you are not sure you have enough flour in the mixture begin by cooking one canederlo. If it holds, fine. If it dissolves, remake the canederli, adding more flour to the bread mixture.

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Categories: Clear Soups

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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