ItalianTrentino
Pan-Fried Canederli
by Chef in Camicia · 306K subscribers on YouTube
A recipe for pan-fried canederli (bread dumplings) from Trentino, made with whole wheat bread, milk, eggs, and Parmesan, served with cabbage and cheese.
- Difficulty
- medium
Ingredients
14 items- 150 gWhole Wheat Bread Cubesstale
- 20 gWhole Wheat Flour
- Cow'S Milkor plant-based milk alternative
- Parmigiano Reggiano
- Saltto taste
- Parsley
- Nutmeg
- 2 pcsEgg
- Stewed Onionpreviously stewed
- Extra Virgin Olive Oilfor cooking, adjusting consistency, and serving
- Breadcrumbs(optional) — if mixture is too wet
- Savoy Cabbagefor serving
- Grated Parmigianofor serving
- Pecorinofor serving
Method
- In a bowl, add the stale whole wheat bread cubes, milk, whole wheat flour, Parmesan, salt, parsley, nutmeg, two eggs, and previously stewed onion.
- Mix well. If the mixture is too dry, add a drizzle of extra virgin olive oil. If it is too wet, add breadcrumbs.
- Form the dumplings and flatten them slightly.
- In a pan with olive oil, cook the dumplings on both sides until golden.
- Place the dumplings in a steamer and cook for another 15-20 minutes.
- Serve with savoy cabbage, grated Parmesan, pecorino cheese, and a drizzle of olive oil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
