Picture of Autonomous Province of Bolzano – South Tyrol
Caption: _______ CANEDERLI
Alto Adige style, adapted from a Trentino family recipe
Picture
Caption: Ingredients: plain
breadcrumbs
milk
grana
padano
parsley
flour
ground
speck
eggs
lucanica fresca
Picture
Caption: Start with four or five generous scoops of plain breadcrumbs in a bowl
Picture
Caption: Next, add in some milk to make a
paste-like consistency--not too liquid, not too dry
Picture
Caption: Stir this together. You should have a consistency that is kind of crumbly
Picture
Caption: Add in your four eggs...mine are
especially orange in color--
Trentino fresh!
Picture
Caption: Stir in the eggs. Your dough should
now have more of a pasty
consistency--bust out those
muscles and mix!
Picture
Caption: Grate up a generous handful of
grana padano or parmigiano
Picture
Caption: Toss the grana into your dough
and mix together
Picture
Caption: Take your lucanica out of the casing
Picture
Caption: Use a food processor to blend the
speck and the lucanica For a less powerful processor, pour
in a little milk to help it along
Process the meat until
you have a paste
Picture
Caption: Mix this in with your dough
Picture
Caption: Chop up some fresh parsley or use
pre-chopped frozen parsley
Picture
Caption: Sprinkle in a liberal amount of
parsley and mix
Picture
Caption: With flour on your hands, take out a
small handful of dough and roll
into a ball
Picture
Caption: Keep rolling until all your
dough is gone
Picture
Caption: Now for the best part... Beautiful!
Picture
Caption: To eat, prepare a broth and drop in
as many canederli as you wish.
Turn down the heat and wait until they rise up to the top of the water
Picture
Caption: Top your canederli with a pat of butter and some grated grana and ENJOY!
*If you don't decide to eat all your canederli fresh, just stick them in the freezer for later!
Caption: @amocolazione #stellerrecipes
#stelleritalia
