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Ingredients
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2 tablespoons
plus 1/2 teaspoon salt
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3/4 pound
day-old bread, cut into 1/2-inch cubes
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1 1/4 cups
whole milk
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4 ounces
pancetta, finely chopped
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2 ounces
liver salami, cut into small cubes
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1/2 cup
all-purpose flour
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1/2 teaspoon
freshly ground nutmeg
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1/2 teaspoon
freshly ground black pepper
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2
eggs
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4 ounces
unsalted butter
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2 ounces
speck, cut into 1/8-inch julienne
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1/2 cup
grated Asiago
Directions
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Bring 6 quarts water to boil and add 2 tablespoons salt.
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Place bread in mixing bowl and douse with milk, combining well, and let stand 5 minutes.
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Meanwhile, place pancetta into a 12- to 14-inch sauté pan and set over medium heat.
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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.
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Remove and allow to cool, about 5 minutes.
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Add eggs and mix well. Form into quarter-sized balls, 15 to 20 pieces.
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Place balls in water and cook 6 to 7 minutes, until tender.
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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.
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).
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