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I Learned This Recipe in Northern Italy! Ancient recipe for canederli.
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I Learned This Recipe in Northern Italy! Ancient recipe for canederli.

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I Learned This Recipe in Northern Italy! Ancient recipe for canederli.
Today I’m showing you how to make traditional cheese canederli – soft bread and cheese dumplings, full of flavor and perfect for cold days and cozy dinners.
This is an ancient, humble recipe from the Alpine regions: born as a way to use leftover bread and transform it into something incredibly delicious. We mix bread, eggs, milk and lots of cheese, shape them into dumplings and cook them gently until they become fluffy, cheesy clouds. You can serve them in hot broth or with melted butter and cheese on top – pure comfort food!
These cheese canederli are:
Made with simple, everyday ingredients
Perfect for meal prep and freezing
Rich, comforting and SO satisfying

Ingredients:
– Bread
– Eggs
– Milk
– Butter
– Fontal cheese
– Chives
– Trentingrana cheese or parmesan
– Leek
– Salt, pepper

If you love authentic recipes straight from Italy, you will fall in love with this dish.
Try it and let me know in the comments where you’re watching from and if you’d like more recipes from Northern Italy! 💬
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#Ricetteperfette #ItalianRecipe #ComfortFood #CheeseDumplings #canederli

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25 Comments

  4. @MikeVideo-v5r

    Impossible dish here. The bredrolls and the cheese are the problem. You can't do that with modern produkts. You need old fashioned bredrolls from a real baker who bake them themself. A joke in europe (that is a italien video), IMPOSSIBLE here in Australien. Same problem with cheese. Modern supermarket cheese is in europe ok, but here in Australia not to use for cooking because it's not real cheese anymore.
    In germany I had 2 bredrolls for 1 dumbling and the bredroll pieces stayed stabil to the end of cooking. Here in Australia I had at last 1 bag / 20 bredrolls, and after the milk came in I had only a small little bit white mud on the bottem of the bowl.

  8. @giulianoventura9895

    I wouldn't fry the dumplings; I think melted butter and Parmesan are enough; otherwise, the fried cheese would give off a stronger flavor that doesn't pair well with the delicate ingredients.

  21. @madishut.

    It's very nice and very delicious 😋 👍👌thank you so much my friend 🙏🤗💐🤩🙏🥰

  23. @Lori-kb3ii

    I would love to make some of his recipes, but these videos are just way too slow and way too long speed it up

  24. @paulap.guimond1877

    My family is from the Trentino region. We ate these during the winter months. My mom was famous for her Kenederli. We eat them with brodo or with saukraut and smoked pork.

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