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.

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