Name: EFK Canederli
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings (about 24 dumplings)
Ingredients: 7 ounces stale sturdy bread, cut into small cubes; 3/4 cup plus 1 tablespoon whole milk; 2 large eggs, beaten; Pinch of freshly grated nutmeg; 1 tablespoon unsalted butter; 1 small onion, finely diced; 5 ounces speck or smoked pancetta, finely diced; 3 ounces Emmental or another firm Alpine cheese, finely grated; 1 1/4 cups all-purpose flour; 1/4 cup chopped flat-leaf parsley; Kosher salt and freshly ground black pepper; 8 cups good beef broth, for serving; Freshly grated Grana Padano or Parmesan, for serving

Directions

Place the bread in a large bowl. Pour over the milk, add the eggs, nutmeg, a light pinch of salt and pepper, and toss. Let the bread soften while the onion cooks.
Melt the butter in a skillet over medium heat. Add the onion and speck and cook until the onion is tender and the speck is lightly browned. Cool for several minutes.
Add the onion mixture, grated cheese, flour and parsley to the bread. Mix thoroughly. Refrigerate for 20 to 30 minutes so the mixture firms.
With damp hands, shape into about 24 small dumplings. Bring a large pot of lightly salted water to a gentle boil and cook the dumplings in batches for about 5 minutes, until set through.
Heat the beef broth separately. Divide 4 dumplings among each of 6 bowls, ladle hot broth over them and finish with grated cheese.

Equipment

Large mixing bowl; skillet; stockpot; saucepan for broth; slotted spoon; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board

Food safety & storage

Keep eggs, milk and cheese refrigerated until needed. Cook the dumplings until fully set and steaming hot through the center. Keep broth hot for service and refrigerate leftovers within 2 hours.

EFK Canederli

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.