In breve
The dish in short
- Stale bread rolls with their crust, in 5 mm dice, soaked with eggs beaten into the milk, then left to rest.
- Speck in very fine dice of about 3 mm, with its fat, added to onion browned in butter.
- Flour only as the mixture needs, one or two spoonfuls or none; a soft mixture is firmed with breadcrumbs.
- Cooked in salted water at the barest boil, even when they are to be served in broth.
- Served in meat broth with chives.
Il video, Bolzano, Trentino-Alto Adige
Canederli in brodo
The video: Speck and bread dumplings in broth
Dumplings of South Tyrol and Trentino, made of stale bread, speck, milk and eggs, cooked in salted water and served in meat broth. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 44 min
- Cooking
- 45 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 11 steps, as in the recipe.
Altri video
