Home > Recipes > CANEDERLI speck




  • 200 gr Stale bread
  • 2 liters Meat broth
  • 30 gr Butter
  • 2 Eggs (medium)
  • 40 gr Flour 00
  • Black pepper
  • Nutmeg
  • 1 Small onions
  • 150 ml Whole milk
  • 100 gr Speck
  • 1 spoon Chopped parsley
  • 1 spoon Chopped chives


Put in a bowl the stale bread cut into cubes of about one centimeter, add the beaten eggs with a pinch of pepper and one of salt and milk, mix well and let stand for at least two hours covering everything with a napkin or a dishcloth, reminding you, however, to mix the bread from time to time to become moist and soft.

After two hours, cut the speck and the onion finely and prepare a sauté in extra virgin olive oil and butter. Let the sauce cool and add it to the bread dough along with the other ingredients: the parsley and the chopped chopped eggplant, the nutmeg, and, at the end, sprinkle over the flour. Mix everything carefully and thoroughly and cover the container for at least half an hour.

Then form the dumplings with this dough which must have a diameter of about 8-10 centimeters. Roll them on a plate in the white flour and keep aside.

Prepare the meat broth and place the dumplings in it for at least 15 minutes over very low heat. When they come to the surface they will be ready.

Serve in broth or with melted butter and sage.

Leave us a comment