TRADITIONAL ITALIAN CANEDERLI

ricette primi leggeri

TRADITIONAL ITALIAN CANEDERLI
GRANDMA MARANNA’S VERSION

Ingredents

Stale bread: 300g
Milk: 2 cups
Bologna sausage/ Tyrol smoked ham/ bacon dices: 3-4 handfuls
Parsley
Egg: 1
Salt and pepper
Beef-stock (better if homemade)


How to do TRADITIONAL ITALIAN CANEDERLI
1) (Some hours before dinner) Dice finely the stale bread and dunk it with milk. Add the egg,
chopped parsley, ham/bacon dices, salt and pepper. Blend well. Mould it into tennis balls
(add some flour if it’s too sticky). Let them stand in the fridge for 2 hours.
2) Boil the canederli in the beef-stock. Allow them to simmer for 5-7 minutes. Serve with
some beef-stock or strain them and add some melted butter, sage and parmesan.

Some tips

Do you want to prepare them in advance? Freeze your canederli before boiling.
For a lighter dish, replace butter with oil.

 

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