Canederli in Brodo (Bread Dumplings in Broth)
- Makes4 servings
- Cook Time1¾ hours
- Active time plus cooling30 minutes active
- 4
Stale country-style bread is the base for canederli, the rustic, generously sized dumplings that originate in the Alpine regions of northern Italy. Our version is based on the recipes we learned in the city of Trento from Mauro Pisoni and Pietro Gamboni of Pastificio Le Delizie pasta shop. Because we almost never have stale bread on hand, we put a baking sheet’s worth of bread pieces in the oven to dry them and toast them only until crisp but not browned. We then grind the bread in a food processor, leaving some pea-size bits in with the finer crumbs to help give the dumplings a little airiness. Canederli are poached and served in broth. Homemade chicken broth, with its clean flavor and color makes for an especially satisfying soup, but store-bought works, too.
Don’t be lax when mincing the mortadella. If the pieces are too large, the dumplings may not hold together. To mince, stack the slices, cut them into thin ribbons, then cut the ribbons crosswise into small pieces. Finish by rocking the knife blade back and forth a few times over the pile to create even finer bits.
Step 1
Heat the oven to 300°F with a rack in the middle position. Distribute the bread on a rimmed baking sheet. Toast in the oven, stirring occasionally, until dried and crisp but not browned, 25 to 30 minutes. Cool completely.
Step 2
Meanwhile, in a large saucepan over medium, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until translucent and softened, 4 to 6 minutes. Transfer to a large bowl; reserve the pot.
Step 3
In a food processor, pulse the cooled toasted bread until mostly fine with a few pea-size pieces, 15 to 20 pulses; you should have about 1½ cups. Add the breadcrumbs to the onion in the bowl, followed by the milk, eggs, nutmeg, ¼ teaspoon salt and ½ teaspoon pepper; let stand for about 5 minutes to hydrate.
Step 4
To the mixture, add the mortadella, Parmesan and parsley. Using a silicone spatula, mix until homogeneous, soft and sticky. Let rest at room temperature for 15 minutes. Meanwhile, in the saucepan, bring the broth to a simmer over medium; reduce to low and cover to keep warm. Put the flour in a wide, shallow bowl or a pie plate.
Step 5
After the dumpling mixture has rested, uncover the broth and return to a simmer over medium. Divide the dumpling mixture into 8 portions, each about ⅓ cup, rolling each portion into a ball between the palms of your hands (it’s fine if they do not form perfect spheres); place them on a plate. If the mixture is sticky, lightly moisten your hands with water to prevent sticking.
Step 6
One at a time, coat the balls on all sides with the flour, shake off excess and lower into the broth. Once all the dumplings are in the pan, return the broth to a simmer and cook, uncovered and occasionally stirring and turning the dumplings, until the dumplings float to the surface, about 10 minutes.
Step 7
Taste and season the broth with salt and pepper. Ladle the broth and dumplings into individual bowls, then sprinkle with additional parsley and Parmesan.
