• English
  • Italiano







For the dumplings:
300 g (10 oz) stale bread, diced
225 ml (1 cup) milk
3 eggs, lightly beaten
60 g (½ cup) white flour
3 Tbsp (minced) flat leaf parsley
200 g (7 oz) cheese, e.g.: Fontina, Raclette (smoked or plain), or Gouda (smoked or plain), diced
4 oz Speck
45 g (3 Tbsp) unsalted butter

1 ½ Tbsp olive oil
1 onion, finely chopped
½ tsp salt
¼ tsp pepper
¼ tsp nutmeg
3 liters (12 cups) of vegetable stock (for boiling)​

For Serving:
20 g (1 ½ Tbsp) per serving of unsalted butter
10 g (2 tsp) per serving of grated Parmigiano
1 small bunch of chives, thinly sliced

  1. Trim any dry brown crust from the bread. Cut the soft inner part into regular-sized cubes. Put the cubes in a bowl, add the speck, chives, parsley, nutmeg and beaten eggs. Add the milk and allow to soften. Gently mix to make the whole thing more compact. Add some flour to the mixture, to dry up any superfluous moisture. Season with salt and pepper. Add cheese and mix in.
  2. Using hands, form the canederli by pressing together enough mix to make balls the size of a small ornage. You should get 14-16 balls
  3. After making each ball, roll it in flour to seal the outside and prevent the canederli from sticking to each other.
  4. Bring a good meat stock to the boil, toss in the canederli, bring back to boil and let them cook for 12-15 minutes, making sure that the boiling is not too vigorous.
  5. Remove from broth and place 3 per plate.
  6. Heat up butter just enough to melt.
  7. Pour melted butter over them, then sprinkle with thin-sliced chives, a generous amount of grated Parmigiano, and some freshly ground black pepper.