Canederli di Spinaci (Spinach Canederli)
300 grams (10.5 ounces) of dried bread cut into cubes, 2 eggs, 50 grams (1/3 cup) of flour, 1/8 liter (1/2 cup) of milk, 1 onion, a little bit of butter, 400 grams (14 ounces) of
chopped, cooked spinach, salt, pepper, nutmeg, 50 grams (1/3 cup) of grated parmesan
Put the bread in a bowl, and pour the milk over the bread. While the bread is absorbing the milk, sauté the onion in butter. Then mix in the spinach and add a bit of nutmeg and pepper. Cover with a lid and let simmer for about 5 minutes. Beat the eggs and add them to the bowl with the bread, along with the spinach, flour, salt and cheese. Use your hands
to mix all the ingredients together as though you were kneading bread. Form small canederli balls. Place them in boiling, salted water and cook them lightly for 15 minutes. Top them with with a bit of melted butter and grated parmesan. Note these are
not served in broth as traditional canederli. Also, Maria found that some were following
apart in boiling water and opted to place them in the oven rather than boil them. Either
boiled or baked, you’ll be in Trentino heaven with this recipe Maria shared with us.
By Maria Mortati
