Canederli con Prugne

Name: Canederli con Prugne (Dumplings with Plums)
Yield: Makes 8
Cuisine: Italian
Ingredients: 8 ripe plums, about 500g, pitted; 2 tbsp dried breadcrumbs; 8 sugar cubes; 4 tbsp caster sugar; salt; 1 egg yolk; 100 g plain flour; ground cinnamon; 50 g butter; 500 g floury potatoes; icing sugar, for dusting

Dumplings with Plums

Preparation info

Makes
8

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This recipe, which comes from near the Slovene border, is in fact Austrian in origin. Ripe, fresh apricots can be used instead of plums; I have also had excellent results with prunes. Serve as a dessert or sweet snack.”

Ingredients

8 ripe plums, about 500g, pitted
8 sugar cubes
2 tbsp dried breadcrumbs

Europe
Italy
Austria
Snack
Dessert
Vegetarian
Mediterranean

Method

To make the dough, boil the potatoes in salted water until tender, then drain and remove the skins. Pass through a sieve or potato ricer into a bowl. Add the sugar, flour, egg yolk and a pinch of salt to the potato purée and mix to a smooth, pliable dough.

Take a small handful of dough (enough to coat a plum), and flatten it in your hand. Place a plum in the middle, and put a sugar cube