Canederli Bread Dumplings with Tomato Sauce
A reinterpretation of a traditional recipe from the South Tyrol region, Canederli bread Dumplings with Tomato Sauce are a tasty and zero-waste dish: a perfect example of how leftover ingredients like stale bread can be transformed into something new and delicious.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
40 min (COOK TIME: 10 min / PREP TIME: 30 min)
Easy
4 people
Ingredients
-
300
g
(stale) Bread
-
3
Eggs
-
120
g
Milk
-
20
g
Flour
-
80
g
Speck - Trentino cured meat (or bacon)
-
40
g
Oil
-
400
g
Mutti Finely Chopped Tomatoes
-
1
Onion
-
2
cloves
Garlic
-
30
g
Emmenthal
-
30
g
Butter
-
Chives
-
Salt
-
Pepper
-
Dill
-
Poppy seeds
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Canederli Bread Dumplings with Tomato Sauce: Method
- Cook the finely chopped onion in the butter, 20g of oil and a cup of water. When the water evaporates, fry the onion, add the finely chopped garlic, let the flavors amalgamate for a minute, then turn off the heat.
- Cut the bread into small squares and add them to a large pan. Add the milk, eggs, cooked onion, flour and knead the mixture. Work the mixture into small balls and put them aside.
- Prepare the tomato sauce by heating the remaining oil and a clove of garlic in a pan. Remove the garlic and add the Mutti Finely Chopped Tomatoes. Sprinkle with salt and pepper and cook for 10 minutes.
- Bring plenty of salted water to the boil and cook the Canederli until they float to the surface, drain them and serve with the tomato sauce.
- Serve with poppy seeds, dill and chives and a drizzle of olive oil.
