Canederli al radicchio

Dish

Canederli al radicchio

The dish is made by mixing bread crumbs, eggs, milk, and flour to form a dough. The dough is then filled with chopped radicchio and boiled in salted water. Canederli al radicchio can be served with a variety of sauces, such as tomato or cream sauce. It is a flavorful and hearty dish that is perfect for cold winter days.

Jan Dec

Origins and history

Canederli al radicchio is a traditional dish from the Italian region of Trentino-Alto Adige. It is believed to have originated as a way to use up stale bread and leftover vegetables. The dish has since become a popular regional specialty.

Dietary considerations

Canederli al radicchio is a vegetarian dish, but it may contain dairy products and eggs depending on the recipe. It is not suitable for those with gluten intolerance as it contains bread crumbs and flour.

Variations

There are many variations of canederli, with different fillings and sauces. Some popular fillings include speck, cheese, and mushrooms. The dish can also be baked instead of boiled.

Presentation and garnishing

Canederli al radicchio can be presented in a variety of ways, such as sliced or whole. It is often garnished with fresh herbs or grated cheese.

Tips & Tricks

To prevent the dough from falling apart, make sure to squeeze out any excess liquid from the radicchio before filling the dough.

Side-dishes

Canederli al radicchio can be served with a side of sautéed vegetables or a simple salad.

Drink pairings

Canederli al radicchio pairs well with a glass of red wine, such as Pinot Noir or Chianti.