Canederli senza glutine
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Gluten-free Canederli (bread dumplings)

ricetta trentina per celieci


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’