Canederli are bread dumplings only found in the north-east of Italy (Trentino-Alto Adige, Friuli, and part of Veneto), where they are served as a first course or as a main entree. The word ‘canederli’, in fact, derives from the German and Austrian ‘knödel’ (dumplings).
Canederli can be considered part of ‘cucina povera’ (cuisine of the poor), as they are made of simple and inexpensive ingredients: stale bread moistened with milk and bound with eggs and a small amount of flour. However, the mixture is often enriched with cheese and Speck.
- 12 oz. 3/4 pound day old bread, cut into 1/2-inch cubes
- 4 oz speck (or pancetta)- cut into cubes or small pieces
- 4 oz fresh ground sausage
- 1/2 onion, chopped
- 2 to 3 eggs
- 1 ¼ c. milk
- 2 tbsp flour
- 2 tbsp chooped parsley
- ¼ tsp nutmeg
Sautee the onion. In a bowl mix bread, speck, sausage, the onion, milk, eggs, parskey and nutmeg. Let rest for about one hour.
Mix in flour and form 2 inor smaller balls.
Canederli can be served “dry” or in broth
To serve them “dry”
Bring 2 qts salted water to boil. Place canederli and reduce heat to Medium-high. Cook for 12-15 minutes. Try one first – if the canederli fall apart add more flour and if too hard, add milk
- 1 ½ Tbsp per serving of unsalted butter
- 2 tsp per serving of grated Parmigiano
To serve them in broth
Bring 1 cup of vegetable stock per serving to boil. Place canederli and reduce heat to Medium-high. Cook for 12-15 minutes. Try one first – if the canederli fall apart add more flour and if too hard, add milk. Finish with Parmigiano
Wine to Pair: Alto Adige Caldaro Classico Doc
The Schiava grape has been cultivated in South Tyrol since the Late Middle Ages. Up to the mid-1980s, it was the predominant variety in the region. Since then, increased interest in white wines and full-bodied reds has led to a downturn in the area under cultivation.
In the past, two areas proved to be particularly suitable for the Schiava grape: the Santa Maddalena hill north of Bolzano for a full-bodied, full-flavored wine and the area around Lake Caldaro for a more playful variety with softer fruit flavors.
In the early years of our winery, Schiava was absent from our range of wines. But the decision to clear an 80-year-old vineyard in the neighborhood gave us an idea: We took cuttings from the best of the Schiava vines and planted them in our own vineyard. Today they deliver the grapes that form the basis of our Schiava – together with a few percent complementary varieties (Negrara, “Gschlofne”, etc.) which were blended with the wines on Lake Caldaro in the past and today are minor components in the Schiava DOC