FOOD FROM ITALY - TRENTINO ALTO ADIGE 2

TRENTINO ALTO ADIGE

SOUTH TYROL - BORDER WITH AUSTRIA

CANEDERLI – BREAD DUMPLINGS

INGREDIENTS:

10 to 14 cups Chicken or Beef bouillon

1-cup butter or margarine

1 onion diced small

Bunch of green onion sliced thin

2 tbsp flower plus more for rolling the dumplings

1 cup milk

Pinch of nutmeg

Loaf of bread (better if couple days old or lightly toasted) diced small

Salt & Pepper

1 tablespoon parsley

10 slices of bacon diced small

2 eggs beaten

PREPARATION:

In a bowl mix bread, beaten eggs, salt & pepper and milk. Mix very well, cover with a tablecloth or napkins, and set on the side for at least two hours (mix every 15 minutes)

In a skillet heat 1 tbsp olive oil (medium heat); add onion and bacon and cook until bacon is crispy.

When bacon is cold, in a large bowl combine the bread mix, bacon mix, green onions, nutmeg, and flour. Mix well and let it rest for 30 minutes.

Form dumplings from the mixture in the bowl and roll them in a little flour.

Turn the bouillon to boil, lower the heat, and pour in all the dumplings. When they float (about 15 minutes), they are ready.

You can serve them with the soup or sauté with butter and a couple of sage leaves (for flavor).

Tip: try to cook one dumpling; if it is falling apart, add more flour to the remaining dumplings