Austrian Style Liver Dumplings: Canederli
- 3/4 pound day old dark grain or rye bread, cut into 1/2-inch cubes
- 1 1/4 cups milk
- 4 ounces pancetta, finely chopped
- 2 ounces liver salami, cut into small cubes
- 1/2 cup flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 eggs
- 4 ounces unsalted butter
- 2 ounces speck, cut into 1/8-inch julienne
- 1/2 cup grated Asiago
Place the bread in a mixing bowl, douse with the milk, mixing well, and let stand 5 minutes.
Meanwhile, place the pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces.
Bring 6 quarts water to boil and add 2 tablespoons salt. Place the balls in the water and cook 6 to 7 minutes, until tender. Meanwhile, place the butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add the grated cheese and toss to coat. Serve immediately.
Recipe copyright 2001, Mario Batali. All Rights Reserved.
Recipe courtesy of Mario Batali