Tyrolean Dumplings (Canederli Tirolesi)
Nutrition
Calories: 1288.94 kcalCarbohydrates: 136.17 gProtein: 77.49 gFat: 46.19 gSaturated Fat: 24.75 gCholesterol: 96.96 mgSodium: 5021.75 mgFiber: 6.54 gVitamin A: 21.1195 IUCalcium: 2002.27 mgIron: 11.44 mg
Ingredients
- 6 cups chicken broth
- 1 egg plus
- Egg White raw, lrg
- 2/3 cup 2 percent milk or skim milk
- 1/3 cup freshly grated Parmigiano-Reggiano cheese plus 2 tbsp for serving
- 1 oz prosciutto finely chopped
- 3 tbsp finely chopped parsley
- salt
- freshly ground black pepper
- 6 cups finely diced stale crustless white bread
- 1/2 cup dried bread crumbs
- 3/4 cup dried bread crumbs for rolling the dumplings
Instructions
- Bring the stock to a simmer in a deep saucepan.
- In a mixing bowl, whisk together the egg, egg whites, milk, cheese, prosciutto, parsley, salt, and pepper. Stir in the diced bread and enough bread crumbs to obtain a mixture you can mold into balls with your hands.
- Wet your hands with cold water and roll the bread mixture into dumplings a little larger than walnuts. Transfer the finished dumplings to a sheet of waxed paper and chill for 30 minutes. Place the remaining bread crumbs in a shallow bowl.
- Just before cooking, roll each dumpling in the remaining bread crumbs, shaking off the excess. Gently lower the dumplings into the simmering broth. Poach over medium-low heat until firm, 10 to 15 minutes. Be sure the dumplings remain covered by broth.
- To serve, transfer the dumplings to soup bowls and ladle the broth over them. Sprinkle the remaining cheese on top and serve at once.