In Trentino-Alto Adige these simple bread dumplings, floating in a meaty broth, are served as an antipasto, before a main course of meat with polenta. As with many recipes from this region, the cheapest of ingredients are turned into nourishing food. Brown bread is common in these parts, so it is likely that the breadcrumbs used would be wholemeal, although you can use any you have to hand. Many different versions of canederli exist, some with the addition of chopped bacon, or pork fat instead of butter.
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