While good in broth these Canederli, or Knodel, will also work well dry as a side dish, especially with a hearty stew (for example, goulash). If you're making them as a side dish you'll want to omit the broth and double the remaining ingredients. The basic recipe will serve 4.
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients:
- 3/4 pound (300g) day-old bread, finely diced
- 1/4 cup + 1 tablespoon (60 g) unsalted butter
- About a cup (250 ml) milk
- 3 eggs
- 1 tablespoon minced parsley
- Salt
- A pinch of freshly grated nutmeg
- A small onion, minced
- A walnut-sized chunk unsalted butter
- 1 tablespoon flour
- 1 quart (1 liter) meat broth (see note)
- 2 tablespoons chopped chives
Preparation:
Dice the bread and sauté it briefly in the 1/4 cup of butter, then transfer it to a bowl.
Beat the eggs and the milk until the mixture is frothy and pour it over the bread. Stir in the parsley, salt and nutmeg. Mince the onion, sauté it in the remaining butter until it is translucent and mix it into the bread too. Let the mixture rest for a half hour.
Set a pot of lightly salted water to boil.
In the mean time, mix the flour, into the bread and -- if need be -- a little more milk. 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, garnish with chives, and serve.
The wine? I'd go with a white here, perhaps Lageder's Sauvignon Blanc.
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.
Second Note: Canederli, even meatless ones, are traditionally served in meat broth. You are free to use vegetable broth if you'd rather.
Yield: 4 servings canederli in broth.
Beat the eggs and the milk until the mixture is frothy and pour it over the bread. Stir in the parsley, salt and nutmeg. Mince the onion, sauté it in the remaining butter until it is translucent and mix it into the bread too. Let the mixture rest for a half hour.
Set a pot of lightly salted water to boil.
In the mean time, mix the flour, into the bread and -- if need be -- a little more milk. 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, garnish with chives, and serve.
The wine? I'd go with a white here, perhaps Lageder's Sauvignon Blanc.
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.
Second Note: Canederli, even meatless ones, are traditionally served in meat broth. You are free to use vegetable broth if you'd rather.
Yield: 4 servings canederli in broth.
