- 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.