BREAD DUMPLINGS ♦ CANÉDERLI
Here is my first recipe post! This one is from my family cookbook project I'm working on.
It is a traditional dish from my parents region, Trentino, in northern Italy. This particular recipe is from my great aunt.
The photographs were taken this past spring when we visited my brother in Antwerp.
INGREDIENTS
- 4 to 6 L beef broth
- 12 buns, old white bread
- 4 eggs
- 1/4 to 1/2 cup milk
- 4 sausages, fresh
- 300 g bacon
- 1 small salami roll (200 g)
- 200 g smoked meat (optional)
- boiled beef from beef broth
- small bunch of parsley leaves, chopped
- 1 cup flour
- 4 tbsp grated cheese
BEEF BROTH ♦ BRODO DI CARNE
- 5 lb bones and meat scraps from beef and veal
- 1 carrot, cut into pieces
- 1 celery stalk, cut into pieces
- few sprigs of fresh parsely
- 1 medium onion, unpeeled, finely chopped (optional)
- 1 bay leaf
- salt to taste
- 2 cloves (optional)
TO PREPARE BROTH:
Put all ingredients in a large stockpot and cover by 3 to 4 inches with cold water. Partially cover stockpot and bring the broth to a gentle boil over medium heat. Reduce the heat to low so that the liquid will simmer at a very slow pace. Repeatedly skim off foam and scum that comes to the surface of the water, then refrigerate it overnight. The next day remove the fat that has solidified on the surface. The fat free broth is ready to use or to freeze. Makes 8 cups.
TO PREPARE BREAD DUMPLINGS:
Prepare broth. Cut the buns into small cubes. Beat eggs with milk then toss mixture over the bread cubes until the bread is just moistened but not soggy. Cut up sausage and fry in pan. Cut up bacon and fry in pan. Remove with slotted spoon. Dice up the salami and cut up the boiled beef. Add some chopped parsley. Add flour. Form into balls, about the size of extra-large eggs. Drop into boiling broth and simmer for 10 minutes or until dumplings rise to surface. Makes 16 large dumplings.
Serve with cheese. Serves 8.