A reinterpretation of a traditional recipe from the South Tyrol region, Canederli bread Dumplings with Tomato Sauce are a tasty and zero-waste dish: a perfect example of how leftover ingredients like stale bread can be transformed into something new and delicious.
4 people
1
Cook the finely chopped onion in the butter, 20g of oil and a cup of water. When the water evaporates, fry the onion, add the finely chopped garlic, let the flavors amalgamate for a minute, then turn off the heat.
2
Cut the bread into small squares and add them to a large pan. Add the milk, eggs, cooked onion, flour and knead the mixture. Work the mixture into small balls and put them aside.
3
Prepare the tomato sauce by heating the remaining oil and a clove of garlic in a pan. Remove the garlic and add the Mutti Finely Chopped Tomatoes. Sprinkle with salt and pepper and cook for 10 minutes.
4
Bring plenty of salted water to the boil and cook the Canederli until they float to the surface, drain them and serve with the tomato sauce.
5
Serve with poppy seeds, dill and chives and a drizzle of olive oil.
Canederli are bread dumplings flavored with speck and are a tasty first course typical of the South Tyrol region. Bread dumplings are a zero waste recipe created with leftovers that make use of stale bread and turn it into a delicious and satisfying meal. Their versatility makes them perfect to interpret in various ways, from the classic version in broth to the dry version with a tasty tomato sauce.
Here are some tips and tricks for making the best canederli (bread dumplings):
1. Use stale bread: Canederli are traditionally made with stale bread that has been left to dry out for a few days. This allows the bread to absorb the liquid ingredients more easily and creates a better texture.
2. Soak the bread: Before mixing the bread with the other ingredients, soak it in milk or broth for at least 30 minutes. This will soften the bread and help it absorb the other flavors in the dish.
3. Be careful not to overwork the mixture: When mixing the bread with the other ingredients, be careful not to overwork the mixture. Overworking the dough can make the dumplings tough and dense. If the Canederli dough is too dry, it can be loosened a little by adding a drop of milk or water
4. Shape the dumplings properly: To shape the dumplings, use wet hands to form the mixture into balls. The dumplings should be firm but not too dense.
5. The Canederli must be allowed to rest for 30 minutes before cooking, so that the dough firms up well
6. Cook the dumplings in simmering water: The dumplings should be cooked in simmering water, not boiling water. Boiling water can cause the dumplings to fall apart.
7. Cook the dumplings until they float: Cook the dumplings until they float to the surface of the water. This indicates that they are cooked through.
8. Serve the dumplings hot: Canederli are traditionally served hot with a sauce or broth. They can also be fried or baked for a different texture.
9. The traditional version includes adding raw speck (a type of cured meat that originates from the northern regions of Italy, specifically the South Tyrol and Trentino regions), but this can be replaced with other cured meats such as ham or bacon, or simply flavored with herbs for a vegetarian version.
By following these tips and tricks, you can make delicious canederli that are tender, flavorful, and the perfect way to use up leftover bread.
