Canederli Dumplings with Taleggio Sauce

AuthorAlyssa Saltzman
DifficultyIntermediate

Canederli are bread dumplings found in the north east of Italy, Trentino-Alto Adige, Friuli, and part of the Veneto area. They are similar to the German and Austrian "knodel" or the Jewish "Matzoh ball".

[cooked-sharing]

Yields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Ingredients for the Dumplings
 1 lb Italian bread
 2 Scallions
 5 tbsp Butter
 1 Stem Thyme
 3 tbsp Flour
  cup Milk
 2 Eggs
Ingredients for the Sauce
 1 tbsp Fresh Parsley
 1 Scallion
 2 tbsp Butter
 1 lb Taleggio Cheese
  cup Milk
Directions for the Dumplings
1

In a large skillet, lightly saute chopped scallions in the 3 Tbsp (45 gr)butter

2

Add the cubed bread to the skillet and toss to coat the bread in the butter

3

Allow the bread to toast on one side, then stir so the bread browns lightly on all sides.

4

Transfer bread to a large bowl

5

Add eggs and a little milk and toss

6

Alternate remaining milk and flour and mix well

7

Shape bread mixture into 2” balls.

8

Put the balls into a pot of boiling, salted water.

9

Remove when they float to the top.

10

Brown them in a skillet with a 2 Tbsp (30 gr)butter

11

Keep warm while preparing sauce

Directions for the Sauce
12

Melt butter in a skillet

13

Add scallions and saute gently

14

Add cubed Taleggio and stir to melt,adding 1/3 cup milk a little at a time, as needed, until thick, pouring consistency is achieved.

15

Pour some sauce on a warm plate

16

Place the canederli on the sauce

17

Sprinkle with black pepper and chopped parsley.

Ingredients

Ingredients for the Dumplings
 1 lb Italian bread
 2 Scallions
 5 tbsp Butter
 1 Stem Thyme
 3 tbsp Flour
  cup Milk
 2 Eggs
Ingredients for the Sauce
 1 tbsp Fresh Parsley
 1 Scallion
 2 tbsp Butter
 1 lb Taleggio Cheese
  cup Milk

Directions

Directions for the Dumplings
1

In a large skillet, lightly saute chopped scallions in the 3 Tbsp (45 gr)butter

2

Add the cubed bread to the skillet and toss to coat the bread in the butter

3

Allow the bread to toast on one side, then stir so the bread browns lightly on all sides.

4

Transfer bread to a large bowl

5

Add eggs and a little milk and toss

6

Alternate remaining milk and flour and mix well

7

Shape bread mixture into 2” balls.

8

Put the balls into a pot of boiling, salted water.

9

Remove when they float to the top.

10

Brown them in a skillet with a 2 Tbsp (30 gr)butter

11

Keep warm while preparing sauce

Directions for the Sauce
12

Melt butter in a skillet

13

Add scallions and saute gently

14

Add cubed Taleggio and stir to melt,adding 1/3 cup milk a little at a time, as needed, until thick, pouring consistency is achieved.

15

Pour some sauce on a warm plate

16

Place the canederli on the sauce

17

Sprinkle with black pepper and chopped parsley.

Canederli Dumplings with Taleggio Sauce