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Tyrolean Canederli (Bread Dumpling Soup)

di Academia Barilla

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Tyrolean Canederli (Bread Dumpling Soup)
35 minutes


First course

Trentino Alto Adige

Ingredients for 4 people

7 ounces rustic bread
1 cup milk
3 ½ ounces speck (smoked raw ham)
½ cup + 2 tablespoons Italian type 00 flour
2 eggs
1 ½ tablespoons parsley
¾ teaspoon chives
4 ½ cups broth
nutmeg to taste
salt to taste

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Speck Bacon 3 ½ ounces

Preparation 20 minutes preparation + 15 minutes cooking
1. Trim the crusts from the bread and discard

2. Cut the bread into evenly sized cubes

3. Place the bread cubes in a bowl with the diced speck, chopped chives and chopped parsley, freshly grated nutmeg and beaten eggs and mix well

4. Add milk to soften until the mixture can be kneaded

5. Season with salt and pepper and mix well until combined and more compact

6. Add some flour to absorb any excess moisture and mix well

7. Using two teaspoons, form small dumplings, about the size of a walnut

8. Bring the meat broth to a boil

9. Drop the dumplings into gently boiling broth and cook for 15 minutes