Canederli (Tyrolean Bread Dumplings)

Canederli (Tyrolean Bread Dumplings)

pCanederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just knödel. During my years in Vienna it was one of my favorite things .../p

pThe post a href="http://memoriediangelina.com/2010/12/19/canederli/" rel="nofollow"Canederli (Tyrolean Bread Dumplings)/a appeared first on a href="http://memoriediangelina.com" rel="nofollow"Memorie di Angelina/a./p

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Ingredients

  • 300g (3/4 lb.) stale bread, cut into cubes
  • 100g (1/4 lb.) speck or other cured pork product (see Notes), finely minced (optional)
  • 2 eggs
  • A glass of milk
  • 1 medium onion, finely minced
  • 2 Tbs. flour (or more)
  • Parsley, finely minced
  • Salt and pepper
Read the whole recipe on Memorie di Angelina