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’
