Have you ever tried “canederli”? It’s an Italian gluttony, similar to dumplings, very popular in Northern Italy.
The ones I prefer are those with radicchio (=chicory) because of their irresistible flavour. You can cook canederli in broth, but here I propose you a cheese fondue, ideal for a special lunch. Ready?
SERVES AB. 16 DUMPLINGS
READY IN 50’
1 tablespoon onion, chopped
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 chicory ball
¼ glass red wine
½ glass hot water
Salt to taste
9 oz of stale bread, cubed (approx 0.5 x 0.5 cm)
½ glass of warm milk
1 tablespoon grated Parmesan cheese
1 tablespoon parsley
Salt and pepper to taste
Water and coarse salt to taste
1 tablespoon butter + sage leaves
7 oz cheese
1 glass milk
STEP 1: COOK CHICORY
Cook onion in oil and butter for a couple of minutes. Add sliced chicory and cook for 2 more minutes. Simmer with wine until reduced, then carry on cooking for 10 minutes adding some water and salt.
STEP 2: MAKE THE MIXTURE
Transfer the sauteed chicory into a bowl and add the bread, eggs, milk, Parmesan cheese and parsley. Hand mix with caution to maintain the porosity of the bread, then add salt and pepper.
Let the mixture stand for 15 minutes.
STEP 3: MAKE THE DUMPLINGS
If the mixture is sticky add a little flour, if it is not, congratulation it’s perfect! Take a tablespoon of mixture and form a ball with a diameter of ca. 4-5 cm.
STEP 4: COOK
Cook the dumplings in boiling salted water for 15 minutes, then place them in a pan with melted butter + sage leaves.
STEP 5: MAKE THE FONDUE
Finely mince the cheese, place it ina a pan and add milk. Melt on low heat.
STEP 6: READY
Place dumplings in the dish and cover with cheese fondue.
A PIECE OF ADVICE: If you want to give a bright color to the dunmplings, you can blend 2 tablespoon of sauteed chicory and add it to the mixture.
#getBready& enjoy your meal