• 15 clmilk
• 2 pieceseggs
• 1 pinchground nutmeg
• 1 pinchblack pepper
• 250 gstale bread, cut into pieces
• 35 gbutter
• 1 pieceonion, chopped
• 100 gSpeck Alto Adige PGI, finely diced
• 80 gItalian type 00 flour or French type 45 flour
• 1 tbspflat-leaf parsley, chopped
• 1 tbspchives, finely sliced
• 2 lmeat broth

Préparation

1. 1Mix the milk, eggs, nutmeg, and black pepper in a large bowl.
2. 2Add the stale bread and soak for 1 hour, stirring occasionally.
3. 3Melt the butter in a frying pan and gently cook the onion and speck for 5 minutes, until lightly browned.
4. 4Add the flour, parsley, chives, onion, and speck to the soaked bread. Mix well and rest for 20 minutes at room temperature.
5. 5With damp hands, shape the mixture into dumplings 7 to 8 cm in diameter.
6. 6Bring the broth to a boil in a large saucepan. Add the canederli and simmer for about 15 minutes, until cooked through.
7. 7Divide the canederli and broth among soup plates and serve immediately.