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Mainly eaten in Italy.

Canederli: Speck Bread Dumplings

Canederli / Speckknödel

Canederli is a bread dumpling from South Tyrol and Trentino, flavoured with speck and Parmesan and served in broth.

72 min Easy 6 servings
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Canederli recept: szalonnás kenyérgombóc húslevesben
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Ingredients

6 servings
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Method

  1. Soaking the bread

    Soften the diced dry bread in a mixture of milk and egg, then leave it to stand.

    30 min

  2. Speck and parsley

    Add the diced speck and the finely chopped parsley.

    5 min

  3. Adding the flour

    Mix in just enough flour to the mixture so that it holds together easily.

    5 min

  4. Shaping the dumplings

    Shape the mixture into dumplings using wet hands.

    10 min

  5. Cooking in broth

    Cook the dumplings over a low heat in gently steamed broth for 15-20 minutes.

    20 min

  6. Serving

    Serve with the broth, sprinkled with grated Parmesan. You can also make the dry version.

    2 min
Estimated nutrition
NutrientTotal (6 servings)1 servings
EnergyNo dataNo data
FatNo dataNo data
of which saturatesNo dataNo data
CarbohydratesNo dataNo data
ProteinNo dataNo data
FibreNo dataNo data

An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: beef broth. Source: USDA FoodData Central.

Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.

Contains: gluten, milk, egg

For sensitive digestion: white bread, milk (lactose), flour (high-FODMAP or lactose-containing ingredients)

Unchecked ingredients: speck. Therefore no "free-from" label is shown.

The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.

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