Pasta Grannies enjoy easy-to-make bread dumplings called canederli!

Who fancies a change from pasta this evening? Canederli are dead easy and very popular in the Süd Tirol, north eastern Italy. Just over the border in Austria and further away in Germany, they are called knödel. Here Paula shares her version in her most wonderful old fashioned kitchen. Canederli: 320g white bread, several days old (usually bread rolls) 25g butter 1 onion chopped water - start with 200 ml and add more gradually until the bread is moist 4 eggs, beaten 2 tablespoons all purpose/plain flour 1/2 teaspoon salt 2 tablespoons chopped parsley 200g speck or prosciutto, diced fine about 700ml stock and 2 tablespoons chopped chives for serving. Makes 8 For more info on Paula's 'maso' - and her hotel - see https://www.plunhof.it/it/plunhof/il-...