Dumplings With Liver In Broth

Preparation:

Preparation: Cut the bread into tiny pieces and put them in a bowl. Pass the liver with the fat (or oil), the onion (previously browned in a little butter or oil together with the garlic which you can eliminate or put raw, chopped into the mixture) and the parsley. Add the egg, salt, marjoram and, incredible, very little grated lemon zest (absolutely optional, but it aromatises and 'degreases' the liver and kidney fat). Mix bread and all the concoction of liver & C. If the dough is really too dry, add some milk. Let it rest for at least an hour. Form the dumplings with the mixture and cook them in salted water, leaving them to simmer for 15-20 minutes. Drain them and transfer them to boiling meat broth. It is better to cook the canederli (of whatever type they are) in water (if there is already meat or liver in the dough which considerably flavor the canederli) or broth which you will change, replacing it with other broth before serving because When cooked, bread and milk tend to make the broth cloudy and give it a too strong taste.