Three Canederli

Ingredients for 4 servings:

• 600 g dumpling bread, diced
• 480 ml whole milk
• 150 g bacon cubes
• 120 g beetroot, pureed
• 120 g mountain cheese, diced
• 3 eggs, size L
• 3 pinches of nutmeg
• Pepper from the mill
• 3 pinches of salt
• 1 ½ tsp Parmesan, grated
• ½ bunch parsley, flat
• ½ tsp caraway seeds
• 1 bunch of chives
• 750 ml vegetable stock
• 1 tbsp vinegar
• 100 g butter
• 5 sage leaves
• e.g. Parmesan, grated, for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 45 minutes

South Tyrolean bread dumpling dish

The process is the same for all three types of dumplings. You just need to add the additional ingredients, which vary depending on the three versions. In a large bowl, mix the dumpling bread with the milk. Then, whisk the eggs with the pepper, salt, and nutmeg and add them to the dough in the bowl along with the grated Parmesan cheese. Continue mixing until everything is well blended. Once it has rested for about 15 minutes, divide the dumpling dough evenly between 3 bowls. Knead the diced bacon, along with the chopped parsley and caraway seeds, into the dough from the first bowl. Knead the diced mountain cheese and half of the chopped chives into the dough from the second bowl. Knead the pureed beetroot and the rest of the chopped chives into the dough from the third bowl. Let the three bowls rest, covered, in the refrigerator for about 2 hours. If the dough is too firm, add a little milk; if it’s too soft, add flour or breadcrumbs. Shape the dough into dumplings (canederli) about 5 cm in diameter. Meanwhile, bring the broth to a boil in a large pot. Carefully add the bacon and cheese dumplings, reduce heat to low, and let simmer for about 8 minutes. Remove from the heat and keep warm. Now add the vinegar to the broth and cook the beetroot dumplings in the same way. Melt the butter in a pan and lightly fry the finely sliced ​​sage leaves. The whey from the butter should only turn light brown at most. Arrange the canederli on plates, sprinkle each portion with grated Parmesan cheese, and drizzle with the sage butter. Serve with sauerkraut or radicchio salad.