Trentino knödel are a local dish that is widely popular and appreciated, often considered among the best examples of Trentino cuisine. Made with a few basic ingredients, they represent a simple and hearty solution born from the use of leftover bread. This grandma Benedetta’s recipe is common in the Tyrolean regions and also has strong ties with the Ladin version, maintaining a practical and authentic character.
ORIGINAL recipe from my family.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 45 Minutes
- Portions: 10 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: All seasons
Trentino Knödel
- 28 oz stale bread (white with compact crumb and thin crust)
- 3 eggs
- 1.5 cups water (and/or milk – from 200 to 300 grams depending on how much the bread absorbs)
- 7 oz luganega (or Pastin or Sausage)
- 3.5 oz mortadella (or lard or speck)
- to taste parsley (or chives)
- 1 onion (about 60 g)
- 1 tbsp vegetable oil (for cooking the onion)
- 2 tbsp water (for cooking the onion)
- 2 tbsp grated Parmesan cheese (or Trentingrana)
- Half teaspoon nutmeg
What kind of bread is best for knödel?
The ideal bread is stale white bread, preferably a few days old. Too fresh bread makes the dough sticky, while well-dried bread absorbs the liquids better and helps obtain compact but soft knödel.
Which breads are the most suitable?
Mantovane, rosette, spaccatine, tartarughe, and even milk rolls are perfect: all breads with a dense and regular crumb, ideal for absorbing liquids uniformly.
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Recommended servings per person
For knödel in broth, I recommend three small knödel per person; even dry, the quantity remains the same, three per person, for a balanced and satisfying portion.
Tools
- Cutting Boards
- Knives
- Pan non-stick
- Casserole stainless steel
Trentino Knödel
Cut the stale bread into small, regular cubes and transfer it to a large bowl.
In a separate small bowl, crack the eggs, add water and/or milk, and slightly mix. Pour the liquid mixture over the bread.
Mix well and compact with your hands until you obtain a homogeneous but not soft dough. If needed, add more water, or more stale bread. Cover and place in the refrigerator to rest for at least 1 hour, preferably overnight.
In the meantime, brown the luganega (or sausage) removed from its casing and crumbled in a well-heated non-stick pan, without adding fats. Once well browned, remove from the pan and set aside.
In the same pan, brown the diced mortadella (or lard or speck) just enough to flavor it, then set this aside as well.
Optionally, stew the chopped onion with oil and water on low heat until soft and translucent, without browning.
If desired, also grate the grana to add to the dough.
Remove the dough from the refrigerator and add the luganega, mortadella, stewed onion, chopped parsley or chives, Parmesan if included, and nutmeg. With your hands, mix carefully until all ingredients are well distributed.
Form the knödel with slightly damp hands, giving them a compact and regular shape.
If too sticky, add breadcrumbs; if too dry, add a little water or milk until obtaining a soft and homogeneous dough.
I RECOMMEND forming the knödel small-medium sized, around 60 g each and about 2 inches in diameter, so they cook more easily and uniformly.
Once prepared, they can be stored in the refrigerator for a couple of days or in the freezer for up to 3 months, allowing the flavors to meld better.
Cook gently in water or broth, avoiding a strong boil to prevent them from falling apart, for about 15 minutes. Drain gently and serve in hot broth or dry, as preferred.
How long should knödel cook?
Cooking is gentle and occurs in water or broth that should not boil strongly. Generally, about 15 minutes are enough, until they rise to the surface and are puffed but compact. Once cooked, they can also remain in the hot broth, with the heat off, awaiting serving without losing consistency.
Why do knödel sometimes fall apart during cooking?
This almost always happens due to an incorrect balance between liquids and bread. If the dough is too moist or poorly bound, the knödel tend to open. Allowing the dough to rest before cooking helps greatly to stabilize it.They are usually served in hot broth, especially in the more classic versions, or dry with melted butter and sage. Both methods respect tradition and enhance the flavor of the ingredients.
STORING Trentino Knödel
Cooked knödel can be stored in the refrigerator for up to two days, sealed in a container. They can be easily reheated in broth or in a pan with butter.
Alternatively, they can be frozen and cooked directly without defrosting.
Can they be reheated the next day?
Yes, cooked knödel can be stored in the refrigerator and reheated in a pan with butter or in hot broth, maintaining a good consistency.
How to freeze fresh knödel?
Form the knödel and place them on a tray without touching each other, then freeze until firm (about 1-2 hours). Transfer them to a bag or airtight container and cook them directly frozen, adding a few minutes to the cooking time.
FAQ (Frequently Asked Questions)
Can Trentino knödel be prepared in advance?
Yes, the dough can be prepared even 2 days in advance and then stored in the refrigerator until cooking.
Alternatively, the already formed knödel can be frozen raw and cooked directly in boiling water when needed.What is the difference between Trentino knödel and Tyrolean or Ladin knödel?
The base is very similar, but small details change. In Tyrolean versions, the use of speck is common, while in the Ladin recipe, simpler or cheese variants are more often found. Trentino knödel reflect both influences, adapting to the products of the territory.
Can knödel be made without cold cuts or speck?
Yes, there are many variants. Besides the speck knödel, cheese knödel, spinach knödel or plain ones are very popular. Even meatless versions are part of the tradition, especially in some Ladin areas.
Are Trentino knödel an easy recipe suitable for everyone?
Absolutely yes. Grandma’s recipe is designed to be practical and without complicated steps, ideal even for those without much experience but who want to bring a typical and hearty dish to the table.
