Canederli di Spinaci, Spinach Canederli

 

Spinach Canederli in Broth

Spinach Canederli in Broth

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. According to Angelika Ilies and Klaus Arras, the authors of  Canederli, Specialitá a Tutto Tondo, spinach canederli are more of a side dish than an accompaniment to soup. However, they work very well in broth too.

  • 3/4 pound (300 g) day old white bread, diced
  • 2/3 cup (150 ml) warm milk
  • 1 1/3 pounds (600 g) fresh spinach
  • A medium onion
  • 3 tablespoons butter
  • 1 clove garlic
  • 2 small eggs
  • Salt & freshly ground pepper
  • 3-4 tablespoons flour

Dice the bread quite finely and put it in a bowl; stir in the milk and let the mixture rest covered. In the meantime wash the spinach well, removing roots and overly coarse stalks. Wilt the spinach in a pot with just the water remaining on the leaves, then drain it, squeeze it dry, and mince it.

Peel and finely dice the onion. Melt the butter and sauté the onion until it is translucent. Crush and add the garlic, then the spinach, and cook, stirring, for about 5 minutes to drive off excess moisture. Let it cool.

Lightly whisk the eggs and incorporate them into the bread, together with the spinach mixture, a pinch of nutmeg, and salt and pepper to taste. Let the mixture sit for a half hour.

Canederli As a Side Dish

Canederli As a Side Dish

When the time is up, set a pot of lightly salted water to boil.

Mix just enough flour into the bread mixture to firm it up. Wet your hands and shape the mixture into 8-10 canederli. Simmer them for 20-30 minutes and they’re done.

If you’re serving them as a side dish, top them with a little melted butter, flakes of Parmigiano, and, if you like, freshly diced ripe tomatoes. If you are instead serving them in broth, bring the broth to a simmer while they’re cooking, and add them to it when they’re done.

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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