Canederli with Speck
- 3/4 pound day old 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 butter
- 2 ounces speck, cut into 1/8-inch julienne
- 1/2 cup grated Asiago
Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes. Meanwhile, place pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until fat is melting, about 5 minutes, and add 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 eggs and mix well. Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil and add 2 tablespoons salt. Place balls in water and cook 6 to 7 minutes, until tender. Meanwhile, place butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.
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