Liver Canederli, or Knodel in Broth: Simple fare from the Dolomites this, bread balls to go into a clear soup. And surprisingly good too. There are a number of variations on the concept; these, which also include liver, are more pronounced in flavor than some other forms. However, they are good even if you're not a liver fan. The recipe will serve 4.
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 pound (300g) day-old bread, finely diced
- 1/2 pound (200 g) beef liver
- 1/4 pound (100 g) kidney fat or 1/3 cup (100 ml) olive oil
- 1/2 a medium onion, minced
- 1 tablespoon minced parsley
- 1 clove garlic
- 1/2 teaspoon chopped marjoram
- An egg
- The zest of a lemon, grated
- Salt to taste
- 1 quart (1 liter) meat broth
Preparation:
Dice the bread and put it in a bowl. Grind the liver, kidney fat, onion and parsley. Stir the egg into the mixture, salt it lightly, and add grated lemon rind to taste. Combine the mixture with the bread.
Set a pot of lightly salted water to boil.
Wet your hands and shape the mixture into 8 balls roughly the size of golf balls. Simmer the canederli in the water for about 15 minutes, and in the meantime heat your broth. Transfer the cooked canederli to the broth with a slotted spoon and serve.
The wine? I'd go with a white here, perhaps a Sauvignon from Friuli.
Yield: 4 servings liver canederli or knodel in broth.
Set a pot of lightly salted water to boil.
Wet your hands and shape the mixture into 8 balls roughly the size of golf balls. Simmer the canederli in the water for about 15 minutes, and in the meantime heat your broth. Transfer the cooked canederli to the broth with a slotted spoon and serve.
The wine? I'd go with a white here, perhaps a Sauvignon from Friuli.
Yield: 4 servings liver canederli or knodel in broth.
