Tyrolean Cheese Dumplings
Canederli are a typical dish of the Tyrolean tradition and the entire Trentino Alto Adige region. There are many recipes for canederli. Here is a first course with a simple recipe, very delicious to the palate: Tyrolean cheese canederli.
Ingredients
- 1 kg. Bread stale
- 0,5 l. Milk
- 6 nr Eggs fresh
- 400 gr Cheeses fresh traditional mixed cheeses from Alto Adige
- qb Chives
- qb Parsley
- qb Breadcrumbs
- qb Broth meat or vegetable
Instructions
- Cut the stale bread into cubes and soak them in warm milk for about two hours.
- Add the chopped chives and parsley, eggs, and traditional mixed cheeses from Alto Adige, cubed. Mix everything until the right consistency is reached (if the dough is too soft, add some breadcrumbs since the dumplings should be compact but soft) and shape into balls passing them in breadcrumbs.
- Cook the dumplings in meat or vegetable broth.
- First, do a test with a spoonful of mixture to ensure it doesn't fall apart during cooking: if it does, add a little flour. When the mixture passes the "test", form large gnocchi with a spoon in the wet palm and cook for about 7/8 minutes over low heat in the broth.
Notes
Canederli can be served dry, seasoned with sparkling butter flavored with sage, or more typically with cooking broth. They can be stored in the refrigerator for 4-5 days at a temperature of 0-4°C.