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Spinach Canederli (Spinach Dumplings)

di Academia Barilla

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Spinach Canederli (Spinach Dumplings)
33 minutes


First course

Trentino Alto Adige

Ingredients for 4 people

6 day-old bread rolls (about 2 ounces each)
3 ½ ounces spinach
2 tbsp grated Parmigiano Reggiano cheese
3 eggs
1 onion
2/3 cup flour
olive oil as needed
salt and pepper to taste

Preparation 25 minutes preparation + 8 minutes cooking
1. Clean and mince onion

2. Cut bread rolls into 1/2-inch cubes

3. Heat oil in a pan over medium heat, add onion and bread cubes and sauté until golden

4. Clean and wash spinach and boil in salted water for 2 - 3 minutes

5. Drain and squeeze out excess water in a towel

6. Mince with a knife or food processor

7. In a bowl, knead spinach with eggs, flour, grated cheese, salt and pepper

8. Add sautéed onion and bread and combine with a spoon

9. Shape into egg-sized balls with floured hands and boil in salted water for about 8 minutes

10. Drain and serve with grated Parmigiano and melted butter