Canederli: la ricetta originale degli gnocchi tipici dell'Alto Adige!

Here is the canederli with speck, one of my strong points. Traditional South Tyrolean dish, follow my recipe for sure success. 😋 DO YOU LIKE MY RECIPES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 stale bread 220 g 2 medium eggs (peeled 100 g) whole fresh milk 160 g Salt and Pepper To Taste speck 100 g chopped chives 1 tsp chopped parsley 1 tsp half an onion (50 g) butter 40 g extra virgin olive oil nutmeg powder ¼ tsp flour 40 g + 2/3 tablespoons for flouring water to taste meat broth 2.5 l To serve: chopped chives to taste 🍳 PREPARATION 🍳 00:00 - To make sandwiches, take some bread and leave it out of the bag for a whole day. After that, cut it into slices about half a centimeter thick and then reduce the slices into strips and then into cubes. Distribute the bread cubes on a baking tray, being careful not to overlap or cover them, and leave them to dry for at least a day. Once they are completely dry, take the stale bread cubes and place them in a bowl. 01:45 - Take the eggs and whisk them together with the milk, pepper and salt in a separate bowl. Gradually add the mixture to the stale bread, stirring gently to avoid damaging or crumbling it. Turn the bread a couple of times, making sure all the cubes are well moistened. Once the bread has absorbed all the liquids evenly, cover the bowl with a cloth and let it rest for at least an hour, preferably two. 02:47 - In the meantime, cut the speck into very small cubes and chop the chives, parsley and onion. 04:23 - Take a frying pan and melt the butter along with a drop of oil. When the butter has melted, add the chopped onion and sauté for at least 10 minutes, stirring occasionally, being careful not to let them brown. Add the speck cubes to the pan and saute them for 5 minutes. After that, turn off the heat and let the mixture cool. 05:06 - Combine the onion and speck mixture with the stale bread and add the spices: chives, chopped parsley, nutmeg, salt, pepper and finally the flour. Gently mix everything, trying not to break the bread, so as to mix the ingredients evenly. After mixing well, cover the bowl with a towel and wait another half hour. 06:20 - Take about 75 g of dough at a time and form a ball by pressing it lightly, being careful not to compress the dough too much to keep the bread's air holes and therefore its softness. If you want some advice, you can use a ladle dipped in boiling stock to take the dough and gently press it against the walls of a bowl, rolling it around the edges. In this way, the canederlo will have a regular shape and a final diameter of about 5-6 cm. 06:54 - Meanwhile, bring the beef stock to a boil. Add the dumplings to the boiling broth and cook for at least 15 minutes over low heat, being careful not to break them. Once cooked, serve them in a deep dish together with the meat broth, sprinkling everything with a little chopped chives. Meanwhile, bring the beef broth to a boil. Take 75 g of dough at a time and form a ball by pressing it lightly so as not to remove the bread's airiness and therefore its softness. My advice? I dip a ladle in the boiling broth, fill it with the mixture and press the mixture on the walls of a bowl, rolling it around the edges. The canederlo must have a final diameter of about 5-6 cm. Then pass the newly formed canederlo in the flour and then place it on a tray. Proceed with the others in the same way until you run out of ingredients. Cook the dumplings in the boiling broth for at least 15 minutes over low heat so as not to break them. Serve them in a deep dish together with the meat broth, sprinkling with a little chopped chives. Enjoy your meal!