Canederli: Bread Dumplings in Broth

These light bread dumplings are delicious in broth, but can also be cooked (aft er boiling) au gratin with butter, herbs (sage, rosemary or thyme) and Parmesan. They can be made vegetarian by the omission of the pancetta, with no real loss of flavour. The only challenge is to make a good enough broth without meat, but dried wild mushrooms would do the trick.