Speck dumplings (canederli)


Pour the mixture of milk and egg over the bread previously cut into little cubes; cover and allow to rest for half an hour. Separately sauté the cubes of speck and ham (or meat) and pour over the softened bread, then add the sautéed onion, salt, chopped parsley and chives.

Sprinkle with flour and work the mixture well until compact and not sticky. With wet hands form 8/12 big round “canederli”. Once ready, test cook one dumpling in boiling water or broth for approx. 12 minutes. It should result smooth on the outside while soft on the inside. Should it be too soft, add a little more flour and shape firmly.

Then cook the remaining canederli.

Canederli can also be made with only speck sautéed in onion (without ham, smoked meat and butter) with the above method.

Well-made canederli will rise to the surface when the water/broth starts to boil. They are at their best if eaten immediately and are delicious either as a soup OR once cooked in broth/water, strain and toss with melted butter and a sprinkling of grated Parmesan cheese.


For 4 people:

  • 6 stale breadrolls
  • a little less than 1 ¼ l. milk
  • 2-3 eggs
  • 100 gr. speck
  • 150 gr. Smoked ham
  • smoked meat
  • 30 gr. butter
  • half an onion
  • parsley
  • chives
  • approx. 3 tablespoons flour
  • meat broth or water

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