A very popular dish Austrian typical winter, I got to enjoy during my trip to Austria many years ago.
I canederli the Dumpling by ted. Knot (node, clot) the Dumplings in Czech are a first dish of German cuisine Southeast, Austrian, Czech, Polish, Trentino and South Tyrol. It is large gnocchi compounds of a mixture of variable composition, mostly stale bread, butter and milk with added meat or salami. In Italy this in the kitchen of Trentino and Friuli.
Ingredients for the soup (to 4 people)
- a piece of beef is not too fat;
- a carrot;
- an onion;
- a stalk of celery;
- parsley;
- water and salt
Ingredients for the dumplings
White rolls 6
Eggs 2
Milk 1/4 l
Sale 1 outlet
Parsley 2 spoons
Butter 30 g
Flour 100 g
Speck 150 g
Preparation
Prepare the broth: put in a pot, preferably pressure, Meat, carrot, onion, celery and parsley, cover with water and add salt, and put to cook.
Prepare dumplings:
1 Diced sandwiches, Beat the eggs in a quart of milk with a pinch of salt. Pour over the bread and let soak.
2 Stewed a little finely chopped onion with the chopped parsley in 30 g butter and immediately stir in bread.
3 Add the flour and bacon cut into strips and mix well. Formed with wet hands around 8/10 gnocchi. Place them in the broth and cook for about 15 m low heat. Serve immediately sprinkled with chive fresh chopped. The latter is important because it gives the particularity of the typical taste of this dish.
For a dish like this, excluding the possibility to easily find Austrian wines, we recommend a wine as the Soave or Bardolino Chiaretto.
