Cheesy Canederli Delight

Ingredients

• 300g (10.5 oz) stale bread, crust removed and cubed 300g (10.5 oz) stale bread, crust removed and cubed
• 200g (7 oz) Parmigiano-Reggiano cheese, grated 200g (7 oz) Parmigiano-Reggiano cheese, grated
• 150g (5.3 oz) Fontina cheese, grated 150g (5.3 oz) Fontina cheese, grated
• 100g (3.5 oz) Gorgonzola cheese, crumbled 100g (3.5 oz) Gorgonzola cheese, crumbled
• 100g (3.5 oz) Asiago cheese, grated 100g (3.5 oz) Asiago cheese, grated
• 4 eggs, beaten 4 eggs, beaten
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chives, finely chopped 1/4 cup fresh chives, finely chopped
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 4 cups vegetable or chicken broth 4 cups vegetable or chicken broth
• Tomato sauce for serving (optional) Tomato sauce for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 35g (total), 3g (sugars)
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the stale bread cubes, grated Parmigiano-Reggiano, Fontina, Gorgonzola, and Asiago cheeses.
2. 2.
   Add the beaten eggs, parsley, chives, nutmeg, salt, and pepper to the bowl. Mix well until all the ingredients are evenly combined.
3. 3.
   Allow the mixture to rest for 10 minutes, allowing the bread to absorb the flavors.
4. 4.
   Shape the mixture into small balls, about the size of a golf ball, and set aside.
5. 5.
   In a large pot, bring the vegetable or chicken broth to a gentle boil.
6. 6.
   Carefully drop the dumplings into the boiling broth and cook for about 15 minutes, or until they float to the surface and are cooked through.
7. 7.
   Using a slotted spoon, remove the dumplings from the broth and transfer them to a serving dish.
8. 8.
   Serve the Canederli ai quattro formaggi hot, either on their own or with a flavorful tomato sauce.

Treat your ingredients with care...

• Stale bread — It is important to use stale bread for this recipe as it absorbs the flavors better and holds its shape during cooking. If you don't have stale bread, you can lightly toast fresh bread cubes in the oven until they dry out slightly.
• Nutmeg — Freshly grated nutmeg adds a wonderful aroma and flavor to the dumplings. If you don't have whole nutmeg, you can use pre-ground nutmeg, but adjust the quantity to taste.

Tips & Tricks

• To achieve a creamier texture, you can add a splash of milk to the mixture before shaping the dumplings.
• For a burst of freshness, garnish the dumplings with additional chopped herbs before serving.
• If you prefer a stronger cheese flavor, you can increase the amount of Gorgonzola or add other Italian cheeses of your choice.
• Leftover Canederli ai quattro formaggi can be refrigerated and reheated in a pan with a little butter for a quick and delicious meal.

Serving advice

Serve the Canederli ai quattro formaggi as a main course accompanied by a fresh green salad. The dumplings can also be served as an appetizer or a side dish to complement a hearty Italian meal.

Presentation advice

Arrange the Canederli ai quattro formaggi on a platter, garnished with fresh herbs and a sprinkle of grated Parmigiano-Reggiano cheese. Serve them in a shallow bowl with a ladle of warm tomato sauce on the side for dipping.