Canederli Recipe - Great Italian Chefs

Step 1

Dice the bread into smallish pieces (about 1cm) and combine with the milk. Season with salt, pepper and a pinch of nutmeg and leave to soak

Step 2

Meanwhile, place a knob of butter in a pan over a medium heat. Once it’s starting to bubble, add the onions and speck. Sweat until the onions are soft and the speck is just starting to caramelise

Step 3

Add the onion and speck mixture to the bread, along with the beaten eggs, grated Emmental, flour and parsley. Mix together then leave to rest in the fridge for 30 minutes

Step 4

Divide the mixture into 24 round balls around 2–3cm in size

Step 5

Cook in batches in salted boiling water for around 5 minutes

Step 6

Serve in bowls of warm beef broth with plenty of grated Grana Padano over the top