#35 of Italian Forgotten Classics: Canederli (Trentino-Alto Adige)
Born in the Alpine kitchens of Trentino-Alto Adige, Canederli are proof that nothing was ever wasted.Stale bread, cured speck, eggs, and herbs become hearty dumplings — cooked in broth and served steaming hot.And remember: never cut them with a knife. Tradition says the fork alone is enough.
Ingredients (Serves 4):• 250 g stale bread, cut into small cubes• 160 g speck, diced• 70 g white onion, thinly sliced• 1 medium egg• 240 ml whole milk• 20 g butter• Black pepper, to taste• Fresh parsley, chopped• Fresh chives (erba cipollina), chopped
To serve:• Hot meat or vegetable broth
Instructions:
1. Heat butter in a pan, add the diced speck and thinly sliced onion. Cook gently until golden and aromatic.
2. Place the cubed stale bread in a large bowl. Pour in the milk, the speck-onion mix, parsley, chives, egg, and black pepper.
3. Mix gently until a dough forms — avoid overmixing, which makes the dumplings dense.
4. With damp hands, shape into small balls of even size.
5. Drop into simmering broth and cook for 8–10 minutes, until firm and cooked through.
6. Serve hot in the broth.
#canederli #italianforgottenclassics #trentinocuisine #altoadigefood #cucinapovera #italiandishesyounevertried
20 Comments
Horrid video, 1. It's not a dumpling 2. They don't disappear 3. The fuck are you talking about cheese ? 4. I can't listen to your pronunciation
Funny, I started following you a short while ago. Canederli were already on the menu for this week and your video came just in time 🙂
Matzoh ball soup on Italian steroids! Yum!!
Nobody goes wow like that for canederli, ti assicuro che mia madre lì fa spettacolari ma sono canederli, non sono da wooooooww
They're proteic as well with all that speck and egg
Canederli sounds swiss, but looks tasteful, a simple dish for leftover bread.
I like your accent.
And you are right, italia is more than pizza and pasta
They remind me of matzo balls in a soup
Semmelknödel 🥶🫀
Finally an Italian talking about something more than pizza/pasta
Love how it sounds so similar to Knödel
No one has good stock in their homes anymore. Industrial foodways have consumed all the scraps and what broth they produce is thin and low in flavor.
Ci fai i casoncelli bergamaschi?
The place is called Bozen and a part of Austria…
This Is beautiful and it gives many ideas thank you
Deep frying these instead of braising them would be incredible.
this would probably taste better if it was done in a pan like cooking a beef
Ho cercato di farlo stasera ma non sono stato in grado di creare un'impasto con i pezzettini di pane. Non so se il pane era troppo secco, se ho messo troppo latte, se il pane usato non era adeguato o se i pezzettini erano troppo grossi. Ho usato pane integrale al lievito naturale ma a quanto pare bisognerebbe utilizzare strettamente pane bianco (e macinarlo!). In fin dei conti sono stato in grado di salvare la preparazione con la farina usando sostanzialmente la tecnica per fare le polpette…
Nah man, those are Tiroler Speckknödel. Give back Südtirol! Also, you break them with your spoon, not your fork.
Why do that forced stereotyped “Mamma mia” ? Just to get likes and views from foreigners? C’mon. These recipes, by the way, aren't forgotten or unusual, they simply come from regions other than Sicily, Campania or anyway regions from Lazio going down which, unfortunately, are often seen by foreigners as the typical representation of Italy (which is absolutely not the case!) The North and South of Italy aren't just geographically distant but also extremely different in terms of culture, customs, and traditions and your videos are misleading..
Larry: how’s that pump coming? After doing 3 reps on a
Shoulder press 🤣🤣🤣 what a joke