Nonesa-style dumplings

Canederli, perhaps the most typical dish of the Trentino tradition, are a humble dish but no less satisfying for the stomach and the palate.
Especially on cold days, served in broth, with melted butter, or with a cheese fondue and accompanied by a good red wine, they are a panacea for the mind and spirit.
If you're a visitor to Trentino, it's impossible not to know them, and if you've been to a refuge, restaurant, or traditional inn during your stay in Trentino, you've almost certainly tasted them at least once.
In any case, whether you're familiar with them or not, it won't be difficult to try and recreate this cornerstone of Trentino gastronomy in the comfort of your own kitchen.

For our Nonesa dumplings, we will use the following ingredients:

500g of stale bread
300 g of white flour
2 eggs
1 glass of milk
Grated Trentingrana (4 tablespoons)
100g of smoked bacon
200g ofSpeck Cuore
½ mortadella
parsley
salt and pepper to taste

The preparation:

First, dice the bread, place it in a large bowl, and moisten it with milk. Mix well and let it rest for an hour.

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

Then add the flour and mix again.

Also cut the mixture into small cubes mortadella from Val di Non , the bacon and it Speck Heart ; add them to the mixture together with the Grated Trentingrana , parsley and a pinch of salt and pepper.

Mix well with your hands and let it rest for a couple of hours.

The result should be a soft dough but compact enough to allow you to work it into spheres with a diameter of about 7-8 cm.
To do this, we recommend wetting your hands slightly and using a spoon.

Once you have shaped your dumplings, cook them in broth until they float to the surface: turn off the heat and let them cook for another ten minutes or so.

Serve them as you like and… enjoy your meal!