Canederli - speck, cheese, and bread dumplings

INGREDIENTS:

  • 8 oz stale bread with crust chopped into small chunks

  • 1 cup whole milk

  • 1 teaspoon nutmeg ground

  • 1 tablespoon butter

  • 1 onion diced

  • 6 oz speck or smoked pancetta

  • 3 oz Emmental cheese

  • 5 oz flour

  • 1 bunch parsley chopped

  • salt

  • pepper

  • 6 cups beef stock

  • 3 oz Grana Padano cheese or Parmesan grated

 

INSTRUCTIONS:

  • Combine diced bread, milk, pinch of salt, several grinds of pepper, and nutmeg, into a bowl and set aside

  • Melt butter in cast iron skillet and cook onions over low medium heat until soft.

  • In a separate pan cook diced speck until caramelized over medium heat. (if they pan is big enough you can cook the speck and onions together)

  • Beat the eggs in a small bowl

  • Grate the Emmental cheese and place in small bowl

  • Combine the onions, speck, Emmental, eggs, flour, chopped parsley, with the bread/milk mix, and mix together with your hands

  • Set aside in refrigerator for at least 30 minutes

  • Divide into 24 round balls, packed together tightly.

  • In one pot warm up beef broth until slightly simmering.

  • In another pot fill with boiling water and add some salt. Heat until boiling. Add the dough balls in batches cooking 5 minutes and removing with slotted spoon.

  • Remove from boiling water, add to hot broth and grade Gran Padano cheese over and serve immediately.