Thread: Italy In A Dish
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Old 07-16-2009, 10:59 PM   #26
Jigen
 
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CANEDERLI/KNODELN (TRENTINO-ALTO ADIGE)



INGREDIENTS:
10,6 ounces Stale bread
3,5 ounces flour
1,8 ounces Speck (smoked ham)
1,8 ounces Salame
(If you can't find it, you can use whatever kind of charcuterie you like, just respect the dosage)
1,8 ounces butter
onion
parsley
2 eggs
milk
meat broth
salt

PREPARATION
- Dice the bread and the charcuteries in very small dices;
- In a pot, melt the butter and yellow the onion and the parsley, both minced;
- Add the charcuteries, and once they're done, add the bread;
- Retire the pot and let the compound cool down;
- Scramble the eggs in a pot. Add salt, two glasses of milk, the cooled compound, and then the flour.
- Mix the compound. Once it's smoot and soft, divide it in small balls, the size of a golf ball;
- Boil abundant salted water, and cook the Canederli;
- Once they're done, strain them and put them in 0,4 gallons of hot broth.

ENJOY.
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