Ingredients
- 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
Directions
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.
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By foodgrower
clearview
on October 31, 2010
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regarding the previous reviews. It would be a sad day for culinary exploration if we were limited to what is available at Kroger. I'm sure if you put some effort into it, you might find a decent European market in the area.
By dbarberis_12616180
Fairview Height...
on February 01, 2010
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My husband's family makes this recipe (in HUGE volume with a few variations (passed down through the family for generations.
Stale bread
Italian sausage (removed from casing if you have links
celery
parsley
milk
eggs
salt & pepper
Stale bread is mashed in the milk, and then all remaining ingredients are mixed in. Once incorporated, form into balls and roll dumplings in dry breadcrumbs to coat.
Boil dumplings in whatever type of broth or stock you prefer (we use chicken broth with celery and onions added for extra flavor. Serve in hot broth with grated Parmesan cheese for sprinkling. If not serving as a "soup" in the broth, you can use salted water for cooking instead.
By liznjack_646415
Tuckerton, NJ
on August 23, 2006
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I agree. Readily available ingredients (substitution suggestions? would be nice to try these recipes!!!! The venison for the stew is easier to get than the liver salami!!!
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