Canederli

They are a typical dish from the Agordino region, certainly affected by the Tyrolean influence.
Tasty and complete, this dish can be prepared dry, with a side dish of “capus” and salad, in broth, or with melted butter.
In addition to the typical sausage recipe, other simple or more complex versions entered the common use.

Ingredients

• 500g of stale bread, possibly without crust
• 1/2lt of milk
• 3 eggs (3 yolks and 2 egg whites)
• 150g lard, bacon, or speck
• 150g sausage or salami
• 100g grated cheese
• Salt and pepper

Wet the diced bread with the non-cold milk. Add the beaten eggs, cheese, sausage/salami cut into cubes, lard (or bacon or speck), salt, pepper, and start mixing until you get a rather dry dough (you can help yourself with some flour or breadcrumbs). Create medium-sized balls with this compound.
Throw them in the boiling broth and cook for 20-25 minutes. Then serve hot and enjoy! 🍽️🤩🤗