Gluten free Canederli dumpling with speck
Leonardo Pellacani
Menù Ingredients
35 g. Speck
q.s. Salt and Pepper
q.s. Nutmeg
20 g. Pamigiano Reggiano
50 ml Milk
1 Egg
50 g. Onion
Makes 6 dumplings
Chop the onion and sweat it in a pan. Then add in the squeezed and chopped spinach. Cut the speck into thin strips and add it in with all the ingredients to form a homogeneous mixture. Season with salt and pepper. Form the dumplings of about 60 g each and cover them, letting them rest for at least half an hour. Cook them in boiling broth for about ten minutes then serve them in broth as a soup or drained with melted butter over it.
