Dumplings in broth with speck and stale bread

Use any leftover vegetables too, so you don't waste them. Add chopped parsley and 20 grams of onion.

di |
mixed-fridge dumplings
Preparation time: 20 minutes
Rest time: 15 minutes
Cooking time: 50 minutes
difficulty: Bassa

DUMPLINGS WITH SPECK AND STALE BREAD

Stale bread is the basic ingredient for making dumplings. The recipe for making them is one of the most classic. don't waste the bread left in the pantry, a must for every self-respecting recipe book, under the heading "leftover cooking". In the version of Francesca Antonucci, blogger of Mistofrigo, this exquisite mountain dish is made using leftover speck as a condiment and the cooking broth obtained with the homemade stock cubeThere are also many other meatless versions of canederli, such as those with cheese or spinach. Here's the recipe.

Ingredients

  • bread stale, unseasoned
  • 20 g of flour
  • 20 g chopped golden onion
  • 100 g of breadcrumbs
  • 100 g of diced speck bottom
  • 1 egg
  • 100 ml of vegetable stock
  • chopped parsley
  • 1 liter of vegetable stock

Preparation

  • Crumble the stale bread with your hands or with the help of a knife and put it in a large bowl.
  • In a separate bowl, pour 100 ml of broth and add the lightly beaten egg. Stir and combine the liquids.
  • Pour the liquid over the bread and let it rest for about 15 minutes.
  • After this time, add diced speck to the mixture.
  • Work with your hands and add the breadcrumbs to give the dough consistency. Knead the mixture again and finally add the flour.
  • Prepare 8 balls with your hands.
  • Boil 2 liters of water and when it reaches boiling point add 20 g of homemade stock cube made with the leftover vegetables.
  • Cook the dumplings for 10 minutes, then serve hot in broth.
  • For homemade vegetable stock With vegetable scraps: boil the outer leaves of onions, cabbage, celery, and fennel for about an hour. You can also add the stems and greens. Making a stock cube is a good opportunity to cook and recycle some slightly wilted lettuce leaves: basically all the most common vegetable scraps. Blend until creamy and add coarse salt. A tablespoon of creamy stock cube per liter of water is a perfect base for a tasty and economical broth, perfect for kneading and cooking dumplings.

ALSO READ: Apple pie: a recipe for making it with leftover stale bread

Recipes
recipe image
Recipe Name
Canederli with stale bread
Author
Posted on
Preparation time
Cooking time
Total time
Vote
31star1star1stargraygray based on 2 Review (s)
Want to see a selection of our news?

Don't Waste