Speck and cheese canederli is a delicious first course typical of Trentino-Alto Adige. There are 1000 variations of recipes with luganega, with herbs, with mushrooms or with nettles, each family prepares them according to their own variant. Speck and cheese canederli pair perfectly with the Pinot Nero from the Mastri Vernacoli di Cavit line, which with its intense aroma of red fruits and its dry and pleasantly bitter taste creates perfect harmony on the plate. In the cold seasons, I love preparing warm and enveloping dishes like today’s, try them too, I guarantee they will be a great success! Don’t forget to follow me on my social pages Facebook and Instagram.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 451.73 (Kcal)
- Carbohydrates 51.37 (g) of which sugars 5.37 (g)
- Proteins 26.45 (g)
- Fat 16.46 (g) of which saturated 7.75 (g)of which unsaturated 7.50 (g)
- Fibers 2.76 (g)
- Sodium 1,883.35 (mg)
Indicative values for a portion of 82 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.75 oz stale bread
- 7 oz milk
- 1 bunch parsley
- 5.25 oz speck
- 2 eggs
- 2 pinches salt
- 0.4 cup all-purpose flour
- to taste extra virgin olive oil
- 1 quart vegetable broth
- 2.75 oz fontina cheese
How to make Speck and Cheese Canederli
Place the diced bread in a bowl and soak it with warm milk.
Chop the speck into very small pieces with a sharp knife or a food processor, then transfer it to a bowl, add the squeezed stale bread, flour, chopped parsley, salt, and eggs.
Mix everything well until you get a perfectly blended mixture, then let it rest for 15 minutes.
With wet hands, take a small amount of the mixture, form the canederli, inserting a small piece of cheese inside, then shape it into a round shape with your hands.
Place the ready speck canederli on a tray covered with baking paper as you go along.
Drop the canederli into the broth, cover with a lid leaving a small gap on one side, and lower the heat. The cooking time for the canederli is about 15 minutes.
Serve the canederli accompanied by a good glass of Pinot Nero from the Mastri Vernacoli di Cavit line: a perfect pairing to enhance traditional flavors.
Storage and tips for Speck and Cheese Canederli
Raw speck and cheese canederli can be stored for one day in the fridge in an airtight container. Pinot Nero wine should be served at a temperature of 61°F
