Trentino, Italy
Spinach canederli
Stale bread and spinach roll up into something far grander than the sum of their parts.
70 minTime
17 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original390kcal
17 gprotein
4 gfibre
70minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pour the milk over the bread cubes and leave 20 minutes, turning once.
- 2Wilt the spinach in a pan, cool, squeeze very dry and chop. Cook the onion in 1 tbsp butter until soft.
- 3Mix the bread, spinach, onion, eggs, half the parmesan, maida, nutmeg, salt and pepper. Rest 10 minutes.
- 4With wet hands roll 8 balls the size of a small orange.
- 5Simmer in salted water for 15 minutes, keeping the water just below a boil.
- 6Melt the remaining butter with the sage until it smells nutty. Serve the canederli with the sage butter and remaining parmesan.
Serve it like this
Serve two per plate in a pool of sage butter with parmesan grated over.
