Fried Canederli (Canederli Pressati)

Method6 steps

1. 1

   Step 1: Peel and finely chop the onion (1). Remove the crusts from the stale bread (250 g) and cut it into cubes. Cut the cheese into very small cubes or grate it. Wash and chop the parsley (2 sprigs) and chives, keeping some chives aside for serving. Beat the 3 large eggs in a bowl. For the vegetarian variation choose a rennet-free cheese and vegetable broth together.

   Uses 1 onion, finely chopped · 250 g stale bread, crusts removed and cubed · 200 g mountain cheese, finely cubed or grated · 2 sprigs parsley, washed and chopped · Chives, washed and chopped; keep some for serving · 3 large eggs, beaten

   
2. 2

   Step 2: Use only 25 g of the total butter to fry the chopped onion until soft and translucent. Set the cooked onion aside to cool. Keep the remaining 50 g butter for frying the formed dumplings.

   Uses The prepared chopped onion · 25 g butter: one third of the 75 g total

   
3. 3

   Step 3: Put the prepared bread cubes in a large bowl. Mix the beaten eggs with the tepid milk (100 ml) and pour over the bread. Add the cooled cooked onion, some of the measured 20–40 g flour while keeping a little for dusting, the chopped parsley and the mixture portion of chives. Season the mixture with salt and black pepper to taste. Mix gently, add all the prepared cheese and mix again. Let the mixture rest for 10 minutes before shaping.

   Rest canederli mixture for 10 minutes · 10 minUses All 250 g prepared bread cubes · All 3 beaten large eggs · 100 ml tepid full-fat milk · All the cooled cooked onion and its butter · Some of the measured 20–40 g flour, keeping a little for dusting · All the chopped parsley · Some chopped chives; keep the serving portion aside · All 200 g prepared cheese

4. 4

   Step 4: Wet your hands with a little clean water and form the rested mixture into balls about 5–7 cm across. If the mixture is too wet to hold together, work in a little optional extra flour or breadcrumbs. Roll the balls in the flour kept for dusting and gently press them into thick patties. Put them on the lightly flour-dusted work surface while you shape the rest. This makes roughly 8–12 patties, depending on size.

   Uses All the rested canederli mixture · The remaining measured flour for rolling and surface dusting · A little additional flour only if the dumpling mixture is too wet, instead of breadcrumbs · A little breadcrumbs only if the dumpling mixture is too wet, instead of additional flour · A little clean water for wetting hands

5. 5

   Step 5: Heat the selected 2 litres broth in a pot. Melt the remaining 50 g of the original butter in a frying pan. Fry the formed patties until browned on both sides, working in batches if necessary and using this frying butter across the batches. Put the browned patties on kitchen paper while you finish frying them; they still need the broth-cooking stage next.

   Uses 2 litres selected broth · Remaining 50 g butter: two thirds of the 75 g total · All the shaped, flour-dusted patties

6. 6

   Step 6: Bring the heated broth to a gentle simmer. Cook the browned canederli in it for 8–10 minutes, in batches if needed, until set and cooked through in the centre. Divide among four portions and serve with some of the broth and the chives kept aside earlier. Alternatively lift the cooked canederli from the broth and serve with the separate extra butter, melted now, or the salad.

   Cook canederli in broth · 10 minUses The heated 2-litre broth supply · All the fried patties, which still need broth cooking · The chopped chives kept aside for serving · Additional butter for serving, melted, only if choosing the butter serving alternative · A salad for serving, only if choosing that serving alternative