Canederli (traditional dumplings) are another example of leftover recipe. In Trentino, they are usually made with a mixture of lucanica sausage and speck. By tradition, they can be served in broth or with warm melted butter.

Ingredients of the canederli:

  • breadcrumbs from 8 rolls
  • 2 eggs
  • 1 lucanica sausage
  • 100 g speck
  • 2 glasses of milk
  • Parsley or chives
  • Flour
  • Salt
  • Pepper
  • Butter
  • Parmesan Cheese
  • Sage

Cooking instructions of the canederli:

Cut the breadcrumbs in small cubes. Mix the milk, eggs, salt, pepper and minced parsley (or chives) and add the bread. Blend the whole dough and let it rest for at least one hour. Grind the lucanica and let it slightly brown. Cut the speck also in small cubes and flour it. Add the lucanica and the speck to the softened bread. Blend once again the compound with your hands until you obtain a soft and homogen mixture. Wet the hands and make the characteristic canederli balls. Cook in salted water or vegetable broth for about 8 minutes. Serve in broth or accompanied by melted butter, Parmesan and sage.

Recipes of Lake Ledro

the typical cuisine is very similar to the typical one of Trentino but there are some extra dished like the famous potatoes polenta or the Bohemian dumplings, a Czech dish brought to Valle di Ledro after...

La valle di Ledro

What you can find at Lake Ledro and surroundings

> lago di Garda 15Km
> Milano 200Km

> Brescia 80Km
> Verona 90Km

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