Cheese “Canederli” (Bread Dumplings)

First courses


    Ingredients (serves 4)
    400 g stale bread
    2 eggs
    1/2 glass of milk
    60 g cheese (for gourmets: Puzzone di Moena, Cher de Fascia, Primiero, Formae Val di Fiemme;
    for fussier palates: Fontal cheese)

Dice bread and put in a bowl. Beat the eggs with milk and pour on cut bread.

Add cheese, parsley and a pinch of salt. Let stand for an hour. Make small balls and roll in flour. Boil in salted water for about 10 min.

Drain and serve with melted butter and grated Trentingrana cheese.


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