Hi Food Tube. I'm Danny McCubbin.
My channel is all about travel, discovering great food,
and showing you all how to cook simple recipes at home.
I've come to Italy to show you how to make Canederli.
Italian spinach and ham dumping. Canederli is very typical of the region
I'm staying at the moment.
Trentino in the north of Italy. And what I absolutely love about this recipe is
you get to use lots of leftovers and also stale bread turned into bread crumbs.
It's a really versatile dish. Italian's serve it with sage and butter.
They serve it in a soup mixture. They served in a broth. They serve it with a sauce.
You can serve it as a starter or a
main. Italian comfort food at its best. The first step is to get
around 150 grams of stale white
breads. That equates to around three stale bread rolls.
So we're just going to put the stale white bread into a mixing bowl
To the bread, add one egg.
And to that mixture you add
around 200mls of milk.
So now the fun part. Mixing it all together.
So just take your hands, squash it all together.
For the milk and egg will moisten the stale bread. Bind everything together.
So we can make the Canederli. So now that the bread
egg, milk are in the bowl I'm just going to season with a little salt and pepper.
So the next ingredient that goes into the mixture is this lovely cooked
spinach.
It's really easy to make. You melt a knob of butter, dice
half an onion, and then throw in around 250 grams of
fresh spinach. I mean how delicious does that look! So the spinach goes into the
mixture,
that's going to give it a really, really lovely flavour.
The next step is to add some cheese. 80 grams
of an Italian hard cheese. You can use a mature cheddar if you don't have
Italian cheese
but what I love about this recipe is you can use left over so
any similar cheese would be fine as well. I'm cooking with an Italian smoked ham called Speck.
This is really delicious and readily available these days as well.
So to this mixture I've added around 80 grams. For now the fun begins again.
Mixing all those ingredients together. Once you think everything is mixed together,
you simply compact it into a ball.
You need the mixture to sit for about an hour.
Covered. And the reason for this is that the milk will soak
into that bread, making a really strong and firm mixture.
So the canederli has been resting for about an hour,
add a tablespoon of flour. Again with these little babies start mixing again.
And really you can tell here
if it's too moist add more flour,
if it's too dry add some more milk. So I'm pretty happy with that mixture and now
it's time to form the dumplings.
A little tip, make sure your hands are wet when you go to form the dumplings.
I know that's a pretty good mixture. They're gonna be fine when I'm cooking in the
boiling water.
If you're a bit worried though, what you can do is form a tiny little dumpling,
place it in the boiling water if it breaks apart that mixture needs more
flour.
So there you go, the first canederli ball.
Now I'm going to make the rest of the dumplings.
So this mixture makes around 6 dumplings. That's a perfect number
for a main course for two people. Three dumplings each.
So now it's time to cook these babies. I'm going to place these dumplings into some boiling water.
So, the dumpling will take about 15 minutes in boiling water
I really can't wait for them to be done. Canederli can be served in many ways.
I'm choosing to serve mine with a lovely passatta sauce.
If you wanna make that recipe there's a link in the description below.
Wow!
They look quite amazing. I must say, my canederli looks
pretty good. I can't wait to taste them. I'm going to add a bit of grated hard Italian cheese
and then get stuck in.
Okay, now the big taste test
Really, really, really good. Everything that I love about
Italy. Fresh ingredients. I'm a big fan of speck.
Absolutely love it. The spinach goes perfectly with the speck, and the passata
sauce.
Bonisimo. So there you go, canederli.
Italian spinach and ham dumplings made here in Trentino.
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Ciao.