Strada dei Formaggi
Gluten-free Canederli (bread dumplings)
ricetta trentina per celieci
Ingredienti
- 350 gr di pane senza glutine fresco
- 100 gr mortadella della Macelleria Bonelli
- 100 gr di speck della Macelleria Bonelli
- 1 lucanica fresca della Macelleria Bonelli
- mezza cipolla
- 3 uova
- 200 ml di latte caldo
- 50-70 gr di farina senza glutine
- prezzolo qb
- sale qb
Dice bread, mortadella and speck. Sauté the sausage with chopped onion in a skillet.
Mix all in a bowl, add the milk and beaten eggs with a pinch of salt and parsley to taste. Mix well and add flour to the right consistency to make balls having a diameter of 4-5 cm. Boil in abundant salted water or broth until the canederli come to the surface.
You can enjoy this dish at the restaurant pizzeria ‘SassMaor’