Canederli in Broth

Preparation:

Preparation: Canederli are a dish of South Tyrolean origin (Knodels), but over time they have taken on their own Trentino characteristics: they are a little smaller, less fat and made up of exclusively white bread. They are prepared in various ways, all similar, but at the same time different according to the area, different in ingredients and preparation, you can eat them in broth, with sauce or simply with melted butter and sage. Put the bread cut into small cubes in a bowl and wet it with the warm milk, leaving it to absorb it well for a few hours. Mash the bread with a fork (or with your hands), then add the eggs, the crumbled and previously heated luganega, the finely chopped ham, the grated Trentino Grana cheese, the chopped parsley, a pinch of salt and the spoonful of flour . Carefully mix the ingredients, then shape the mixture into balls the size of a large egg or a little smaller than a tennis ball, roll them in the white flour and throw them into the boiling broth and cook for about 10 minutes. They can be served dry with melted butter and cheese, or as a side dish with Trentino goulash or sauerkraut.