SPECK CANEDERLI (CANEDERLI ALLO SPECK) are a traditional dish of South Tyrolean and Tyrolean cuisine, particularly beloved in the mountain regions of Trentino-Alto Adige, Austria and Bavaria.
They are rustic bread dumplings, round in shape, prepared with stale bread cut into cubes, diced speck, eggs, milk and aromatic herbs such as parsley and chives. Their flavor is hearty and savory thanks to the smoked speck, balanced by the bread and herbs.
Each bite tells the simplicity of mountain cooking, made with humble but genuine ingredients that warm the soul. Perfect for a winter lunch or to bring an authentic touch of Alpine tradition to your table.
They are a perfect example of nose-to-tail cooking: born to reuse old bread.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 250 oz stale bread (crumb or cubes) (stale)
- 220 cup milk (about 1 cup (220 ml))
- 120 oz speck (about 4 oz, diced)
- 1 spring onion (scallion)
- 30 tbsp butter (about 2 tbsp)
- 2 eggs
- 50 cup grated Parmesan (about 1/2 cup (about 1.8 oz))
- 80 cup all-purpose flour (about 2/3 cup (about 2.8 oz))
- parsley
- chives (optional)
- to taste salt
- to taste black pepper
- 1 cup meat broth (about 4 1/4 cups (1 L))
- 50 tbsp butter (about 3 1/2 tbsp (about 1.8 oz))
- sage
- to taste black pepper
- Parmesan
For the speck dumplings you will need
- 2 Bowls
- 1 Pot
- 1 Skillet
Preparation: speck dumplings
Cut the stale bread into small cubes and place them in a large bowl.
Warm the milk (do not bring to a boil) and pour it over the bread. Let it rest for 15–20 minutes, stirring occasionally.Cut the speck into small dice and finely chop the spring onion. Sauté it in a skillet with the butter and a pinch of salt, taking care not to burn it. Add the speck and let it flavor for a couple of minutes.
Squeeze the bread to remove excess milk, add the onion with the speck, the eggs, the flour, the parsley (or chives), salt and pepper.
Mix everything with your hands until you obtain a homogeneous dough. If it is too wet, add a little more flour.Shape balls the size of a tennis ball. If the mixture sticks too much, slightly moisten your hands. Roll them in flour, shaking off the excess.
Bring a pot of broth or salted water to a simmer and cook the dumplings over low heat for about 5 minutes from the moment they float to the surface (they should not boil vigorously, otherwise they may fall apart).
Meanwhile, melt the butter in a skillet with the sage leaves and black pepper.
Drain the speck dumplings and arrange them on individual plates. Dress them with the sage-infused melted butter, black pepper and Parmesan.
If you prefer, you can serve them in broth with Parmesan on the side.
