![Italian Dumplings with Speck and Herbs](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/italian-dumplings-with-speck-and-herbs--fb4843f9-3038-460a-9a55-ec2578f8e182.png)
Recipe
Italian Dumplings with Speck and Herbs
Savory Italian Dumplings: A Burst of Flavor in Every Bite
4.5 out of 5
Indulge in the rich flavors of Italian cuisine with these delectable Canederli. These traditional Italian dumplings are made with a combination of bread, speck (smoked prosciutto), and aromatic herbs, resulting in a hearty and satisfying dish.
Metadata
Preparation time
25 minutes
Cooking time
20 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, High protein, Keto-friendly, Mediterranean diet
Allergens
Wheat (gluten), Milk
Not suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Paleo
Ingredients
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300g (10.5 oz) stale bread, crust removed and cubed 300g (10.5 oz) stale bread, crust removed and cubed
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200g (7 oz) speck, finely diced 200g (7 oz) speck, finely diced
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1 cup (240ml) milk 1 cup (240ml) milk
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2 large eggs 2 large eggs
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1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
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2 tablespoons fresh chives, finely chopped 2 tablespoons fresh chives, finely chopped
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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4 cups (960ml) chicken or vegetable broth 4 cups (960ml) chicken or vegetable broth
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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
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1.In a large bowl, soak the stale bread cubes in milk for about 10 minutes until softened.
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2.In a skillet, cook the diced speck over medium heat until crispy. Remove from heat and set aside.
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3.Squeeze out excess milk from the soaked bread and transfer it to a mixing bowl.
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4.Add the cooked speck, eggs, parsley, chives, salt, and black pepper to the bowl. Mix well to combine.
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5.Gradually add the flour to the mixture, stirring until it forms a sticky dough.
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6.With wet hands, shape the dough into small balls, about the size of golf balls.
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7.In a large pot, bring the chicken or vegetable broth to a gentle simmer.
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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.
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9.Using a slotted spoon, remove the dumplings from the broth and transfer them to serving bowls.
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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.
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