Classic “canederli” with speck

A recipe of the Osteria del Pettirosso restaurant

The “canederli” was once considered as the poor dish of the peasant culinary tradition, a clever way to reuse kitchen leftovers. Today it is known as one of the most delicious Trentino recipes.

Ingredients for 4 people

  • 500 g of stale bread
  • 1/2 l of milk
  • 2 eggs
  • 50 g of Trentingrana
  • 100 g of speck
  • salt and pepper to taste
  • 10 g of chives

Preparation

  1. Cut the stale bread into very small cubes
  2. Aside, heat the milk without boiling it and then pour it on the bread
  3. Mix the dough well so that the bread gets evenly wet and let it rest
  4. Then add the other ingredients starting with the eggs, the diced speck, salt, pepper and Trentingrana
  5. Prepare a test “canederli” to test its consistency. If it is too soft, add a little flour to the dough, if it is too hard, add a little milk instead
  6. Cook the “canederli” for about a quarter of an hour in boiling salted water or broth
  7. They can be served in a dry version with melted butter and chives or with their cooking broth and a sprinkling of Trentingrana.

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