Canederli ai Funghi Porcini -- Porcini Canederli
These are more of a side dish than an accompaniment to soup; they'll go nicely with a stew or goulash. The recipe is drawn form Canederli, Specialitá a Tutto Tondo, by Angelika Ilies and Klaus Arras. As a side dish it will serve 4:
- 2 ounces (50 g) dried porcini, steeped in warm water for an hour
- 2/3 pound (250 g) day old white bread, diced
- A small onion, minced
- 1 clove garlic
- 4/5 cup (200 ml) milk
- 1/2 cup (100 g) unsalted butter
- A bunch of onion grass, chopped
- 3 eggs
- Salt & freshly ground black pepper
- 1-2 tablespoons flour
But the diced bread in a bowl and pour the milk over it. Let it rest covered for an hour. In the meantime finely dice the onion and the garlic. Drain the mushrooms and mince them.
Melt the butter and sauté the garlic and onion until the onion turns translucent. Add the mushrooms and continue cooking over a medium flame for about five minutes, then let the mixture cool.
Wash and dry the onion grass and cut it into rings; stir them into the bread. Whisk the eggs and add them to the bread too, together with the mushrooms and enough flour to firm the mixture up. Set a pot of lightly salted water to boil.
Mix just enough flour into the bread mixture to firm it up. Wet your hands and shape the mixture into 8-10 canederli. Simmer them for 20-30 minutes and serve, with a little melted butter and flakes of Parmigiano.
Note: If you are not sure you have enough flour in the mixture begin by cooking one canederlo. If it holds, fine. If it dissolves, remake the canederli, adding more flour to the bread mixture.