Trentino canederli

Serves 6
450 g stale bread
Half a litre of lukewarm milk
150 g smoked lardo
100 g salame or speck
2 tablespoons oil
2 eggs
70/80 g Italian '00' flour
Salt and pepper
Parsley
Grated Parmigiano
3 litres stock
An excellent way to use up stale bread.

I dice the bread, moisten with lukewarm milk and rest for a couple of hours.

I finely chop the salame and lardo and brown them in a frying pan with two tablespoons of oil. I used small smoked sausages from Trentino.

I work the bread with my hands, adding the eggs, salame and lardo drained of their cooking fat, chopped parsley, salt, pepper and flour.

I combine thoroughly until the mixture holds together.

I prepare a plate of white flour.
I shape fairly small balls and roll them in the flour.

I place them on a board or plate.

I bring the stock to the boil and gently add all the canederli. I cook over a moderate heat for about 15 minutes, then turn off and rest for about ten minutes.

I serve with Parmigiano.
Traditionally, canederli are cut with a spoon or fork, never a knife. I prefer them in broth, but they can also be served with tomato sauce or melted butter and sage.