Canederli al Grano Saraceno (Italy)


Canederli al grano saraceno are traditional meatballs from South Tyrol. Meatballs are typically served as a side dish, showing a creative way to use leftover stale bread. For this version of canederli (or knödel), the bread is usually mixed with buckwheat flour, wheat flour, onions, milk, eggs, parsley, pork belly, chives, salt and pepper.

Pork belly is chopped and fried with onions, then mixed with chopped bread. Eggs are whisked with milk, flavored with salt and pepper, and both types of flour are then added to the mix. Bread and speck are mixed with other ingredients and the meatballs are cooked in boiling salted water.

Canederli al grano saraceno can be served in broth or dipped in melted butter and sprinkled with grated cheese.

ENJOY YOUR MEAL

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