Fall

Canederli with Speck

October 27, 2015
  • Serves 4
Ingredients
  • 2 tablespoons plus 1/2 teaspoon salt
  • 3/4 pound day-old bread, cut into 1/2-inch cubes
  • 1 1/4 cups whole milk
  • 4 ounces pancetta, finely chopped
  • 2 ounces liver salami, cut into small cubes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs
  • 4 ounces unsalted butter
  • 2 ounces speck, cut into 1/8-inch julienne
  • 1/2 cup grated Asiago
In This Recipe
Directions
  1. Bring 6 quarts water to boil and add 2 tablespoons salt.
  2. Place bread in mixing bowl and douse with milk, combining well, and let stand 5 minutes.
  3. Meanwhile, place pancetta into a 12- to 14-inch sauté pan and set over medium heat.
  4. Cook until fat is melting, about 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper, and the remaining 1/2 teaspoon salt. Stir to mix well, about 1 minute.
  5. Remove and allow to cool, about 5 minutes.
  6. Add eggs and mix well. Form into quarter-sized balls, 15 to 20 pieces.
  7. Place balls in water and cook 6 to 7 minutes, until tender.
  8. Meanwhile, place butter and speck in a 12-inch to 14-inch sauté pan and melt over medium heat. Draw canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.

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Mario Batali counts 25 restaurants, 11 cookbooks, numerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. His latest book is "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" (Grand Central Life & Style, 2014).