Recipe. FOR 30-35 CANEDERLI
1 kg (2.2 lb) Stale bread + 1 liter/quart milk + 5 eggs, 150 g (5.2 oz) grated Parmesan cheese + 150 g (5.2 oz) plain flour + 700 g (24.6 oz) cured meats (ham, garlic salami, mortadella) + 1 tablespoon of parsley + salt + flour and bread crumbs to cover.
Cut the bread into small pieces, place in a bowl and pour the warm milk all over it. Leave to rest for about 2 minutes, until the bread softens, mixing everything with your hands from time to time. Add the eggs, flour, grated Parmesan cheese, cured meats (chopped finely like minced meat), chopped parsley, a pinch of salt and pepper. Knead the dough well with your hands (never use spoons!) and shape small balls to cover with flour mixed with breadcrumbs. Prepare some vegetable stock* and, one ready, toss in the canederli and let them cook for 15 minutes over low heat. They will be ready when they float to the surface of the water. Serve in stock or dressed with melted butter and sage sauce.
Recipe. *FOR THE VEGETABLE STOCK
2 Onions + 2 carrots + 1 stalk of celery + parsley + extra virgin olive oil + salt.
Wash all the vegetables, peel the carrots and put everything in a large pot full of water, add salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook on low heat for another 20 minutes. Strain the stock into a large clean pot and keep at hand.