Zuppa di Finferli con Canederli

Name: Zuppa di Finferli con Canederli (Chanterelle Soup with Dumplings)
Yield: For 4
Cuisine: Austrian
Ingredients: small bunch of chives; 1.5 litres (2¾ pints) chicken stock; 3 egg yolks; 150 g (5 oz) fresh white breadcrumbs; 150 g (5 oz) smallish, freshly picked chanterelle mushrooms; 30 g (1 oz) butter; 1 small shallot, finely chopped; salt and pepper; 60 g (2 oz) parmesan cheese, grated; 2 tbsp finely chopped flat-leaf parsley; salt and pepper; 1 slice of speck, cut into strips first, then into very small cubes

Chanterelle Soup with Dumplings

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This typical South Tyrolean or Alto Adige recipe reflects the Austrian culinary influence. The dumplings may be varied but are usually based on stale breadcrumbs and egg. Here they accompany chanterelles in a delicate broth.

Ingredients

150 g (5 oz) smallish, freshly picked chanterelle mushrooms
1 small shallot, finely chopped

Europe
Italy
Austria
Alto Adige
Soup
Mediterranean

Method

To make the dumplings, mix the breadcrumbs with the egg yolks, parsley, Parmesan cheese, speck and some salt and pepper to give a pliable consistency. Shape them into balls the size of a large olive.

Carefully clean the mushrooms and cut any large ones in half. Sauté the shallot in the butter and as soon as it starts to colour, add the chanterelles. Sauté