Tyrolean Canederli
Tyrolean canederli, also known as "knödel," are an iconic dish of South Tyrolean cuisine that embody the simplicity and authenticity of mountain tradition. These bread dumplings, enriched with simple yet flavorful ingredients, are a perfect example of how rustic cooking can transform humble ingredients into a dish full of taste and texture.
Servings: 4 persone
Ingredients
- 350 gr bread crumbs dry
- 100 gr flour
- 100 gr butter
- 4 nr eggs
- 250 ml milk
- q.b. chopped parsley
- q.b. nutmeg
- 1.5 l meat broth
- q.b. salt
Instructions
- Finely crumble the dry bread crumbs into a large bowl. Add the softened butter and mix well.
- Add the eggs one at a time, stirring constantly.
- Add the flour, a handful of chopped parsley, a grating of nutmeg, and salt to taste.
- Gradually pour in the lukewarm milk, continuing to stir until the mixture is homogeneous.
- Cover the dough and let it rest for 30 minutes.
- With lightly moistened hands, form balls about 5 cm in diameter.
- Bring the meat broth to a boil in a large pot. Carefully immerse the canederli in the boiling broth.
- Cook for 20 minutes over medium-low heat until the canederli rise to the surface.
- Drain the canederli and serve them hot in their broth or accompanied by melted butter and sage.
