Canederli allo Speck in Brodo (Trentino Bread Dumplings with Speck in Broth)
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Ingredients
- 300 g stale white bread, crusts removed
- 120 g speck, diced
- 150 ml whole milk
- 2 eggs
- 40 g plain flour
- 40 g parmesan, grated
- 1 fresh chives, snipped
- 1200 ml chicken stock
Nutrition (per serving)
- Calories
- 454 kcal
- Protein
- 23.9 g
- Carbohydrate
- 47.9 g
- of which sugars
- 5.5 g
- Fat
- 18.1 g
- of which saturates
- 7.2 g
- Fibre
- 2.3 g
- Salt
- 4.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Tear the stale bread into small pieces in a large bowl and pour over the milk, leaving it to soak for 10 minutes.
- 2
Mix in the speck, eggs, flour and parmesan until you have a firm, slightly sticky mixture, then stir through the chives.
- 3
With damp hands, roll the mixture into 12 dumplings about the size of golf balls.
- 4
Bring the chicken stock to a gentle simmer in a large pot and lower in the dumplings.
- 5
Simmer for 15 minutes, without stirring too much, until the dumplings float and are cooked through.
- 6
Ladle the dumplings and broth into bowls to serve.
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