Canederli are a typical Trentino dish that I tasted a few years ago during a holiday in South Tyrol. It is a poor peasant dish whose dough is made up of stale bread, milk and eggs, generally flavored with speck and chives. With the dough, balls of about 4/5 cm are formed which are then cooked in the broth and served with it.
I found the canederli recipe in a Trentino cuisine cookbook, I found them very good but something is missing so that they are the same as those I tasted in Trentino, so I ask you friends of the area if you have any tips to give me I'll be happy .
How to make dumplings
Cut the stale bread into cubes of about 1 cm, arrange them together with the speck cut into strips in a bowl.
Add the milk, eggs, chives and flour.
Mix everything well with your hands until you get a dense and compact dough. Leave it to rest for 1 hour
Meanwhile, prepare the vegetable broth
With slightly moistened hands, form balls of about 4 centimeters in diameter with the dough that you will place on a tray.
Now dip the dumplings into the boiling broth and cook for about 10 minutes, or until they rise to the surface
Serve the dumplings on plates with the boiling broth, adding grated Parmesan cheese if you like.