Pasta by Missy Robbins & Talia Baiocchi

Author:Missy Robbins & Talia Baiocchi [Robbins, Missy && Baiocchi, Talia]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2021-10-11T21:00:00+00:00

Canederli

Speck and Rye Bread Dumplings

Pull into any restaurant, rifugio, or café between Trento and Merano and I’d wager you’ve got a 90 percent chance of finding canederli on the menu. Known as Knödel over the northern border in Austria, they become Italianate on this side of the Alps via the introduction of parmigiano-reggiano and speck—that smoky alpine answer to prosciutto. (Often speck is replaced with spinach, but the parmigiano remains.)

Canederli typically present themselves two ways: in brodo or boiled and then finished with brown butter. While I love them both ways, and encourage you to experiment, it’s hard to refuse a bowl of smoky, savory bread dumplings doused in butter.

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