I love Canederli, and I love to make them both dry and served with broth. This is a very easy and basic version in which I used two types of leftover bread I had, white and whole grain with seeds.
Time of preparation
about 20 minutes
Servings
3 Canederli
What did I use
a large bowl, a spoon, a large non-stick pot, a perforated spatula
Ingredients
130 gr of leftover bread, cut in little cubes
sage, minced, to taste
Ground cinnamon to taste
Nutmeg to taste
Salt to taste
2 tablespoons of ground Grana Padano or Parmigiano Reggiano
Vegetable broth as required
4 tablespoons of flour
1 egg yolk
1 little white onion
1 tablespoon of butter
some fresh chives to decorate
How did I do
I peeled the onion and cut it into pieces. I minced it finely.
I mixed bread with onion, Grana Padano, sage, cinnamon, nutmeg, yolk, salt and enough broth to knead it with my hands into a compact but soft dough. I added flour and continued to knead.
I divided the dough in three parts and formed 3 balls out of it.
I boiled them in plenty of broth at medium heat for about 10′. After drying them,I put them in the serving dish and in the same pot I melted the butter with some more sage. I poured the butter on the Canederli, I decorated with minced chives and I served immediately.
Buon appetito!
That really looks delicious!
This is so easy to make I made it and I loved it
happy to read that!