Canederli dumplings with speck in broth (for 4 portions)
- 150 grams of stale bread
- 80 grams of Speck
- 2 whole eggs
- 2 tablespoons of butter
- 2 tablespoons of flour
- 100 ml of milk
- Salt to taste
- Pepper to taste
Place the stale bread cut into cubes into a bowl. Pour in the milk and let it rest for half an hour. In a frying pan, brown the finely chopped onion and speck (the speck can be chopped into mince) and add it to the mixture.
Add the eggs and the flour.
Finish off with a sprig of parsley and a pince of salt and pepper.
With this mixture, create the canederli dumplings which should have a diameter of about 8-10 cm.
Prepare the meat broth and cook the canederli dumplings in it for at least 15 minutes on a very low flame.
When they rise to the surface they are ready. Serve in broth or else with melted butter and sage.