Canederli

Canederli are a type of dumpling made of bread, flour, milk, and eggs, often combined with other ingredients such as cheese, spinach, or smoked meat. They are a traditional dish in the Trentino-Alto Adige/Südtirol and Veneto regions of Italy, and are also common in the southern parts of Germany, Austria, and Czech Republic, where they are known as Knödel.

History[edit | edit source]

The origins of Canederli are believed to date back to the Middle Ages, when they were a popular dish among the poor due to their inexpensive ingredients. They were often made using leftover bread, which was soaked in milk and mixed with eggs to form a dough. This dough was then shaped into balls and boiled in broth or water.

Preparation[edit | edit source]

To prepare Canederli, stale bread is first soaked in milk until it becomes soft. Eggs are then added to the mixture, along with flour to help bind the ingredients together. Additional ingredients such as cheese, spinach, or smoked meat can also be added at this stage. The mixture is then shaped into balls and boiled in broth or water until they float to the surface, indicating that they are cooked.

Variations[edit | edit source]

There are many variations of Canederli, depending on the region and personal preference. In Trentino-Alto Adige/Südtirol, for example, Canederli are often made with speck, a type of smoked ham. In Veneto, they are commonly made with cheese and served in a broth. In Germany, Austria, and the Czech Republic, Knödel are often larger than their Italian counterparts and can be filled with a variety of ingredients, including fruit or meat.

Serving[edit | edit source]

Canederli are typically served as a main course, either in a broth or with a side of salad. They can also be served as a side dish with meat or fish. In some regions, they are even served as a dessert, filled with fruit and topped with sugar.

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