Ingredients with Measurements:
- 1 lb stale bread, cut into small cubes
- 1 cup milk
- 1 onion, finely chopped
- 4 tbsp butter
- 4 eggs
- 1 cup flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot for boiling water
- Slotted spoon
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, soak the bread cubes in milk for 10 minutes.
2. In a skillet, sauté the chopped onion in butter until translucent.
3. Add the sautéed onion to the bread mixture, along with the eggs, flour, Parmesan cheese, parsley, salt, and pepper. Mix well until all ingredients are combined.
4. Form the mixture into small balls, about the size of a golf ball.
5. Bring a large pot of salted water to a boil. Add the canederli to the boiling water and cook for 15-20 minutes, or until they float to the surface.
6. Remove the canederli from the water with a slotted spoon and place them on a plate.
7. In a skillet, melt 2 tbsp of butter and sauté the canederli until golden brown.
8. Serve hot with your favorite sauce or gravy.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Stale bread can be substituted with fresh bread, but it will need to be toasted in the oven first to dry it out.
- Milk can be substituted with water or vegetable broth.
- Parmesan cheese can be substituted with any hard cheese.
Variations:
- Canederli can be made with different herbs and spices, such as thyme, rosemary, or nutmeg.
- Canederli can be stuffed with cheese, ham, or vegetables.
Tips and tricks:
- Make sure the bread cubes are small, so they can absorb the milk properly.
- Use a slotted spoon to remove the canederli from the water, so they don't break apart.
- Sauté the canederli in butter for extra flavor.
Storage instructions:
Canederli can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat canederli, place them in a skillet with butter and heat until golden brown.
Presentation ideas:
Serve canederli on a platter with your favorite sauce or gravy.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Canederli pairs well with red wine or beer.
Suggested side dishes:
Canederli can be served with a side salad or roasted vegetables.
Troubleshooting advice:
If the canederli fall apart in the water, add more flour to the mixture.
Food safety advice:
Make sure the canederli are cooked all the way through before serving.
Food history:
Canederli is a traditional dish from the Trentino-Alto Adige region of Italy.
Flavor profiles:
Canederli is savory and hearty, with a crispy exterior and a soft, bread-like interior.
Serving suggestions:
Serve canederli as a main course or as a side dish.
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Region: Italian