Sometimes a few simple ingredients are all you need to make the most delectable dishes such as “canederli” – bread dumplings typical of northern Italy. Try our delicious version with speck.

Ingredients for 4 servings:
10,5 oz of stale white bread
3 fl oz fresh cream
8 fl oz of milk
3 oz of butter
3 eggs
3,5 oz of Veroni speck
3,5 oz of lacinato kale
1 garlic clove
½ tbs of flour
a bit of chives
salt and pepper

For the dressing:
3oz of butter
2 oz of grated parmesan

Wash the Tuscan kale leaves and boil them for 20 minutes in salted water. Drain them, let them cool under running water, squeeze well and chop.

Cut the stale bread into small-sized cubes. Put the cubes in a bowl together with the fresh cream.
Add 2oz of cold melted butter, eggs and milk and allow to soften. Gently mix to make the whole thing more compact and season with salt and pepper.

Chop the speck finely and add it to the bread mixture together with the flour and chopped chives. Mix again carefully and let it rest, covered, for about 20 minutes. In the meantime, bring a large saucepan filled with water to boil and add salt (the ideal saucepan is in a wide and low shape, to ensure that “canederli” do not overlap during cooking).

Work the dough and, using two spoons, make some “quenelle”, small balls the size of a walnut. Gently drop canederli in boiled salted water for about 10 minutes. Take out canederli with a slotted spoon, arrange them on serving plates sprinkling them with melted butter, plenty of grated Parmesan cheese and chopped chives. Serve immediately.

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