Irma (Negri) Geri, Casez, Trento
The Trentino-Alto Adige is a mountainous region, with numerous valleys running down the mountain to the central Adige Valley. The old recipes were based on the agricultural produce of the mountain, and are therefore simple and genuine.
Today they use olive oil as a common ingredient; however the original recipes called for lard and butter. A few recipes use kitchen leftovers with the addition of common household ingredients found in most rural kitchens. This original Canederli recipe is the classic recipe using leftover stale bread. Today many other versions of the Canederli recipe can be found in both the Alto-Adige and Trentino Provinces.
(Yield: 4 servings)
1 pound stale bread (cut into ½-inch cubes)
2 cups milk (warmed, not boiled)
4 eggs
2 fresh sausages (Note: Trentino style)
¼ pound smoked bacon (cut very fine or
substitute with speck or cooked ham)
¼ cup fresh parsley (chopped fine)
½ cup grated Parmesan cheese
salt and freshly ground pepper
3 tablespoons flour
breadcrumbs or flour to coat
the outside of the canederli balls
8 cups chicken or beef broth
1. In a large bowl, add cubed bread into the warm milk and soak for one hour.
2.Add eggs and browned sausage. Mix well.
3.Add bacon, chopped parsley and grated cheese. Season with salt and pepper and add 3 tablespoons flour. Mix well.
4.When ingredients have amalgamated, use your hands to make balls to the size you would like (Suggestion – up to tennis-ball size).
5.Roll lightly in flour or breadcrumbs.
6.In large saucepan over medium heat, bring broth to a boil.
7.Add the canederli balls to boiling broth. Cook for 15 to 20 minutes.
Serve the canederli in the broth.
You can also serve the canederli without broth, with melted butter and grated Parmesan cheese added to the top, or with goulash and sauerkraut.
Note: Trentino style means the casing is removed and the meat is browned separately in a skillet for 3 to 5 minutes.