Canederli alla nonesa

Canederli, which can be roughly translated as "dumplings," are perhaps the most typical dish of the Trentino tradition. It is a humble dish, satisfying to the belly and palate.

Coming from the peasant tradition, canederli originated as a "leftover" recipe: they were made using leftovers from the pantry, what one had in the kitchen at the time.

They are a panacea for mind and spirit, especially on cold days, in broth, with melted butter or layered with a cheese fondue and accompanied by a good red wine. 

If you are a frequent visitor to Trentino, it is impossible for you not to know them, and if you have been to a typical mountain hut, restaurant or inn during your stay in Trentino you will almost certainly have tasted them at least once.

In any case, whether you know them or not, trying to recreate this staple of Trentino gastronomy comfortably in your kitchen will not be difficult.

The ingredients

We will use the following ingredients for our nonesa-style canederli, which are the typical Trentino dumplings:

 

The preparation

First cut the bread into cubes, put it in a large bowl and soak it with milk. Mix well and let it rest for an hour or so.

Now add the eggs to the mixture and mix with your hands.

Then add the flour and mix once more.

Cut into small cubes the mortandela from Val di Non, the pancetta affumicata (a kind of smoked bacon) and the Speck Cuore; combine them with the dough along with the grated Trentingrana, parsley and a pinch of salt and pepper.

Mix well by hand and let stand for a couple of hours.

The result should be a dough that is soft but firm enough for you to be able to work it to make spheres about 7-8 cm in diameter.
To do this, we recommend that you lightly wet your hands and help yourself with a spoon.

Once you have shaped your canederli, cook them in broth until they rise to the surface: turn off the heat and leave them in the hot broth for about ten more minutes.


Serve them as you like and enjoy!

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