Italian Dumplings with Speck and Herbs

Ingredients

• 300g (10.5 oz) stale bread, crust removed and cubed 300g (10.5 oz) stale bread, crust removed and cubed
• 200g (7 oz) speck, finely diced 200g (7 oz) speck, finely diced
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped 2 tablespoons fresh chives, finely chopped
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 cups (960ml) chicken or vegetable broth 4 cups (960ml) chicken or vegetable broth
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 34g (Sugars: 5g)
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, soak the stale bread cubes in milk for about 10 minutes until softened.
2. 2.
   In a skillet, cook the diced speck over medium heat until crispy. Remove from heat and set aside.
3. 3.
   Squeeze out excess milk from the soaked bread and transfer it to a mixing bowl.
4. 4.
   Add the cooked speck, eggs, parsley, chives, salt, and black pepper to the bowl. Mix well to combine.
5. 5.
   Gradually add the flour to the mixture, stirring until it forms a sticky dough.
6. 6.
   With wet hands, shape the dough into small balls, about the size of golf balls.
7. 7.
   In a large pot, bring the chicken or vegetable broth to a gentle simmer.
8. 8.
   Carefully drop the dumplings into the simmering broth and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
9. 9.
   Using a slotted spoon, remove the dumplings from the broth and transfer them to serving bowls.
10. 10.
    Serve the Canederli hot, sprinkled with grated Parmesan cheese.

Treat your ingredients with care...

• Stale bread — It's important to use stale bread as it absorbs the liquid better and results in a better texture. If you don't have stale bread, you can toast fresh bread cubes in the oven until they dry out slightly.
• Speck — If you can't find speck, you can substitute it with pancetta or bacon for a similar smoky flavor.

Tips & Tricks

• To achieve a lighter texture, avoid overmixing the dough.
• If the dough is too sticky to handle, wet your hands with water before shaping the dumplings.
• For a richer flavor, you can add a small amount of grated nutmeg to the dough mixture.
• Serve the Canederli with a side of sautéed greens or a fresh salad to balance the richness of the dish.
• Leftover Canederli can be pan-fried in butter until golden brown for a delicious twist.

Serving advice

Serve the Canederli hot, either as a main course or as a starter. Sprinkle grated Parmesan cheese on top for an extra burst of flavor. Pair it with a glass of Italian red wine to complement the savory notes of the dish.

Presentation advice

Arrange the Canederli in a shallow bowl, drizzle some of the broth over them, and sprinkle with grated Parmesan cheese and fresh herbs for an appetizing presentation. Garnish with a sprig of parsley or a chive stem for an added touch of elegance.