Canederli

Ingredients

• 1/2 k dry bread
• 3 eggs
• parsley
• 1 lucanica sausage
• flour
• milk
• nutmeg
• salt

Preparation

1. Take the dry rolls and soften them in the milk, taking care that they don’t become too mushy. Leave the mixture to stand and then squeeze them well.
2. Add the three eggs, the chopped parsley, the cubed lucanica sausage, a pinch of nutmeg and salt. Mix together with your hands and add the white flour so as to mix the ingredients better (the dough must be neither too soft nor too hard). Make some balls, “canederli”, with the dough, place them on a cutting board covered with flour and then lightly flour the balls.
3. They can be cooked in boiling broth for approximately a quarter of an hour and then served in the broth, or blanched in salted boiling water for about ten minutes and then served with melted butter, sage and parmesan, or with sauce.