Name: Canederli: Bread Dumplings in Broth (Canederli in Brodo)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 50 g grated Parmesan, plus extra to serve; 40 g pancetta or lardo, finely chopped, or 75 g Italian sausage, skin removed, broken up; 125 ml milk; a grating of nutmeg; some finely chopped chives (optional); 150 g good day-old bread (weighed without its crust), finely diced; 50 g butter; 40 g plain flour, plus plenty extra for rolling; 1 litre good broth; 2 large eggs; ½ medium onion, very finely chopped

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.