Canederli...little balls of delight
The first time I made these little beauties it was a cold winters night back in England. We had friends staying and whilst the Estofado stew was bubbling away and the canederli were waiting patiently on the side, we popped next door to our local pub. A couple of pints later we came home to be greeted by that wonderful smell of a hearty stew and excitedly headed for the kitchen to pop in the canederli for a few minutes….very quickly a veil of desperation descended and my mood sank at the sight of canederli strewn across the kitchen….Coco the cat clearly had other plans for them…by the looks of it he needed to taste each one before giving up!
A lesson well learned…they are very simple to make and utterly delicious….just look out for cats!
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Serves 4
INGREDIENTS:
200g stale bread cubed
200ml warm milk
2 shallots finely chopped
Butter or olive oil for frying
1 tbsp chopped parsley
20g plain flour
40g Serrano ham very finally chopped
1 egg beaten
20g Parmesan
METHOD:
1. Place the bread in a large bowl and pour over the milk and leave it to absorb.
2. Melt the butter or olive oil and fry the shallots until softened
3. Add them to the bread along with the rest of the ingredients
4. Combine everything and leave to rest before shaping into small balls
5. Place on a flour dusted plate ready to be added to your stew or broth (of course keeping an eye for prying cats!)