Recipe
These 3-Cheese Dumplings Are Almost the Size of Tennis Balls
Canederli are the bastard lovechild of Austro-German and Italian cuisine (also known as knödel), and one of many ways to comfort-eat your way through any already broken New Year's resolutions. The key ingredient here is stale bread, so that loaf you left in your dorm over winter break can finally be put to use. Feel free to pick and choose any cheeses for this recipe — these are just some of my personal favourites.
The dumplings are normally boiled and served in broth, otherwise they can be baked and eaten as a main with salad and a simple tomato sauce (or even as a snack on their own). While 00 flour can be found pretty easily in the UK (sometimes also under the name 'pasta flour'), it can be replaced by strong bread flour or plain/all-purpose flour if need be.
If you can't get your hands on stale bread, you can simply use normal in-date bread. Dice it up, lay it on a baking tray, and bake it at a very very low heat (like 50ºC) for around 15 minutes, or leave it out overnight. It should be dry but NOT browned, so it'll soak up the liquids much better.
3-Cheese and Olive Canederli
- Prep Time: 50 mins
- Cook Time: 15 mins
- Total Time: 1 hr 5 mins
- Servings: 4
Ingredients
- 200 ml milk
- 2 eggs
- 1 pinch pepper
- 250g bread preferably stale cut into chunks
- 15g butter
- 1 small onion
- 150g mozzarella
- 80g gruyère
- 50g pecorino
- 15g green olives
- 50g type 00 flour
- 1 teaspoon basil
- 1 tablespoon chopped chives
- 2 litres vegetable broth
- 1/2 large carrot for serving
- 1 pinch chopped chive for serving