Known locally as canederli or knödel, these bread dumplings have their roots in the Germanic peasant traditions that have long shaped the culture of Trentino and South Tyrol.
Despite a name that may sound exotic to some, canederli are simply medium-sized dumplings made from a mixture of bread, milk, eggs, flour and seasonings.
Beyond the classic version, canederli come in many variations, with ingredients ranging from cheese and cured meats to meat and vegetables.
South Tyrolean canederli, for example, are traditionally prepared with the addition of speck, the region's signature cured ham, and cheese.
Hearty, nourishing and perfectly suited to the colder months, canederli can be served in a variety of ways. Their versatility is part of their enduring appeal.
The most widespread version is served in hot broth, but they can also be boiled and enjoyed on their own, or dressed simply with melted butter and sage.
The Recipe: Bread Dumplings in Broth
Ingredients (Serves 4)
200 g stale white bread
50 g onion
2 eggs
20 g butter
20 g flour
1 dl milk
1 tablespoon chopped parsley
beef broth
chives
salt
pepper
Method
Place the stale white bread in a bowl and crumble it into small pieces. In a separate bowl, work the softened butter with a wooden spoon until creamy.
Combine the two mixtures, then add the milk, eggs and sifted flour. Stir until the bread has absorbed all the liquid ingredients.
Finely chop the parsley and add it to the mixture along with salt and a pinch of nutmeg. With wet hands, knead the dough until it becomes smooth and homogeneous, then leave it to rest for 30 minutes.
Meanwhile, place the beef broth over the heat and bring it to a boil. Using wet hands once again, shape the mixture into dumplings approximately 5 cm in diameter and allow them to rest for 15 minutes before cooking.
Lower the dumplings into the boiling broth and cook for about 15 minutes. As a rule of thumb, once they rise to the surface, they are ready to be served.
This article was reviewed by an external translation partner