Tirolese Canederli (traditional dumpling soup)

“Knodel” are one of the typical bread “gnocchi” from Alto Adige. A typical first course which can be eaten in soup or dry. It is considered a dish typical of peasant cooking because it made use of stale bread.

Ingredients

Servings 4

  • 7 oz rustic bread
  • 7 oz milk
  • 3 ½ oz speck (smoked raw ham)
  • 3 oz Italian "00" flour or all-purpose flour
  • 2 eggs
  • ¾ oz parsley
  • ⅛ oz chives
  • 2 lb broth
  • nutmeg to taste
  • salt to taste

Preparation

20 minutes preparation + 15 minutes cooking

Step 1

Trim any dry brown crust from the bread. Cut the soft inner part into regular-sized cubes.

Canederli tirolesi - step 1

Step 2

Put the cubes in a bowl, add the speck, chives, parsley, nutmeg and beaten eggs.

Canederli tirolesi - step 2

 

Step 3

Add the milk and allow to soften. Gently mix to make the whole thing more compact.

Canederli tirolesi - step 3

Step 4

Add some flour to the mixture, to dry up any superfluous moisture. Season with salt and pepper.

Canederli tirolesi - step 4

Step 5

Work the dough and, using two spoons, make some “quenelle”, small balls the size of a walnut.

Canederli tirolesi - step 5

Step 6

Bring a good meat stock to the boil, toss in the “canederli” and let them cook for 15 minutes, making sure that the boiling is not too vigorous.

Canederli tirolesi - step 6

Chef's Tips

The reason why the boiling must not be too vigorous is because the “quenelle” could split during cooking.

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