Bread Canederli

1 (1 Review)
4 servings
1 hr 20 min

Easy comfort food that uses up all of your stale bread⁣


These are called Canederli in Italian, Knödel in German. They are boiled bread dumplings that are commonly found in the north-East of Italy (especially in sud-Tirol) as well as other European countries like Austria and Eastern Europe.⁣They are really easy and cheap to make too! They are part of the “cucina povera”, which was the simple cooking of the poor, using up leftovers.⁣Canederli typically include a type of smoked cured meat called speck, but 1. You cannot find it in English supermarkets and 2. My husband doesn’t typically eat red meat, so I was never able to make these. A few months ago I found a traditional cookbook full of recipes from that region, and among them was this version of vegetarian Canederli. I gave it a go and it was approved all round! I leave you the recipe if you too have some old bread to use up and want to try it out!⁣

Bread Canederli

1 (1 Review)

Recipe details

  • 4  servings
  • Prep time: 1 Hours Cook time: 20 Minutes Total time: 1 hr 20 min

Ingredients


  • 500g stale crusty bread (from a few days to a month old)
  • 3 eggs
  • 500ml milk
  • 100g flour
  • 1 large onion, finely chopped
  • 1 small bunch of fresh parsley, chopped
  • 40ml olive oil
  • 50g butter
  • 50g parmesan

Instructions


Roughly cut into pieces the stale bread and put it in a bowl covering it with milk. Leave to soak for 1 hour.⁣

Cook the onion on a low heat with sone olive oil until translucent.⁣

Mix this together with the bread (lightly squeezed to get rid of excess milk), flour parsley and eggs. Mix well until it becomes a thick purée. Season.⁣

Form some small balls with your hands and then put them in boiling salted water. Boil them for a few minutes, and when they start to float, fish them out.⁣

Melt the butter in a small saucepan.⁣

Plate them up, pour the melted butter on top and sprinkle plenty of grated Parmesan. ⁣
This Italian Family
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Comments and Reviews

1 (1 Review)
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  • Linda Wetch Linda Wetch on Mar 27, 2021

    Printed and will make tomorrow, normaly I dont remark on a recipe I have'nt made yet, what's the point, right? But, I always have stale bread ready to be sent to the food chopper, to be made in to crumbs. I love use "em-up" recipes, thats the point "waste not want not" my husband is always happy to sample tid bits, and he will say with approval and a smile " Waste not want not" making theese tomorrow!! Thanks

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