Bosnian-style Four Cheese Canederli

Ingredients

In this Bosnian adaptation of Canederli, the original Italian recipe is modified by incorporating Bosnian smoked cheese, a staple in Bosnian cuisine. The use of this cheese adds a distinct smoky flavor to the dish, giving it a unique twist. Additionally, the traditional Italian broth is replaced with a Bosnian-style broth made with chicken or vegetable stock, which complements the flavors of the dumplings. We alse have the original recipe for Canederli ai quattro formaggi, so you can check it out.

• 300g (10.5 oz) stale bread, crust removed and cubed 300g (10.5 oz) stale bread, crust removed and cubed
• 200ml (7 fl oz) milk 200ml (7 fl oz) milk
• 2 eggs 2 eggs
• 100g (3.5 oz) Bosnian smoked cheese, grated 100g (3.5 oz) Bosnian smoked cheese, grated
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 100g (3.5 oz) mozzarella cheese, grated 100g (3.5 oz) mozzarella cheese, grated
• 50g (1.75 oz) Parmesan cheese, grated 50g (1.75 oz) Parmesan cheese, grated
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 liter (4 cups) chicken or vegetable stock 1 liter (4 cups) chicken or vegetable stock
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 24g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, soak the stale bread cubes in milk for 10 minutes until softened.
2. 2.
   In a separate bowl, whisk together the eggs, grated Bosnian smoked cheese, crumbled feta cheese, grated mozzarella cheese, grated Parmesan cheese, chopped parsley, black pepper, and salt.
3. 3.
   Squeeze out any excess milk from the soaked bread cubes and add them to the cheese mixture. Mix well until all the ingredients are combined.
4. 4.
   With wet hands, shape the mixture into small balls, about the size of a golf ball.
5. 5.
   Bring the chicken or vegetable stock to a boil in a large pot. Gently drop the dumplings into the boiling stock and cook for about 10-12 minutes, or until they float to the surface.
6. 6.
   Once cooked, remove the dumplings from the stock using a slotted spoon and transfer them to serving bowls.
7. 7.
   Ladle the hot stock over the dumplings, ensuring each bowl has enough broth.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Bosnian smoked cheese — If you can't find Bosnian smoked cheese, you can substitute it with another smoky cheese like smoked Gouda or smoked cheddar.
• Stale bread — It's important to use stale bread for this recipe as it absorbs the liquid better. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven until they dry out.

Tips & Tricks

• To enhance the flavor of the broth, you can add a bay leaf and a few peppercorns while simmering the stock.
• If you prefer a stronger cheese flavor, you can increase the amount of grated Parmesan cheese in the dumpling mixture.
• Serve the Bosnian-style Four Cheese Canederli with a dollop of sour cream on top for added creaminess.
• Leftover dumplings can be refrigerated and reheated in the broth the next day. They taste just as delicious!

Serving advice

Serve the Bosnian-style Four Cheese Canederli hot in individual bowls, ensuring each bowl has enough flavorful broth. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

For an appealing presentation, arrange the dumplings neatly in the center of the bowl and pour the hot broth around them. Sprinkle some additional grated Parmesan cheese on top for an extra cheesy touch. Serve with a side of crusty bread to soak up the delicious broth.