Updated: Feb 22, 2021
The theme of May's cookery night at Olive and Rosy was Canederli, a dish from the mountains of the South Tyrol. Here is the recipe used by Stefano.
160 gr. Old white bread
Breadcrumbs as required
2 Whole eggs (medium)
30 gr. White flour
Some Parsley ( a small bunch)
180/200 gr. Speck, bacon or any other ingredient you prefer (if is a vegetable always cook it first in the usual way you like it or simply with oil, garlic, salt, pepper)
125 ml. Fresh whole milk
A generous pinch of Chives
1 White onion
Garlic (better if dried)
A small amount of Butter. 10/15 grams
2 L of Beef stock (can substitute with veg stock)
First of all prepare the beef stock, even the day before. Chop finely the onion and fry it in a pan enough broad together with butter, some nutmeg, black pepper and dried garlic.
Meanwhile cut the speck into small cubes and add it to the “soffritto” (onion base).