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Shopping ListRecipe: Spinach Canederli (Spinach Dumplings)
Ingredients for 4 people
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- 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
Le Ricette
Spinach Canederli (Spinach Dumplings)
di Academia Barilla
PREPARATION TIME
33 min
33 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Trentino Alto Adige
Trentino Alto Adige
Tags
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
Ingredients
Preparation 25 minutes preparation + 8 minutes cooking
Clean and mince onion.
Cut bread rolls into 1/2-inch cubes.
Heat oil in a pan over medium heat, add onion and bread cubes and sauté until golden.
Clean and wash spinach and boil in salted water for 2 - 3 minutes.
Drain and squeeze out excess water in a towel. Mince with a knife or food processor.
In a bowl, knead spinach with eggs, flour, grated cheese, salt and pepper.
Add sautéed onion and bread and combine with a spoon.
Shape into egg-sized balls with floured hands and boil in salted water for about 8 minutes.
Drain and serve with grated Parmigiano and melted butter.
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