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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Look at the table and replace the original ingredient with the alternative one. Pay attention to the quantities which could be different.
Trim the crusts from the bread and discard. Cut the bread into evenly sized cubes.
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.
Add milk to soften until the mixture can be kneaded.
Season with salt and pepper and mix well until combined and more compact. Add some flour to absorb any excess moisture and mix well. Using two teaspoons, form small dumplings, about the size of a walnut.
Bring the meat broth to a boil. Drop the dumplings into gently boiling broth and cook for 15 minutes.
The balance of flavors is good the Speck provides the most flavors and its spiciness and oiliness can be perceived. A medium-bodied, ruby-red wine with a flowery, fruity bouquet with hints of violets and plums that is dry and fresh with a good level of tannins. D.O.C. Teroldego Rotaliano.
The broth must not boil too much, to prevent the canederli from breaking apart during cooking.