Dumplings with Speck

Name: Dumplings with Speck
Yield: makes about 14 canederli, serving 6 to 8
Ingredients: 2 ounces thick-sliced speck (or bacon or prosciutto); 3 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped (about 1 cup); 3 cups 1-inch cubes of hearty white bread, day-old but not stale, crusts removed; 2 cups milk; 1 cup grated Grana Padano or Parmigiano-Reggiano, plus more for topping; 1/4 cup chopped fresh chives; 2 tablespoons chopped fresh Italian parsley; 1/2 teaspoon plus 1 tablespoon kosher salt; 2 eggs, beaten with a pinch of salt; 1 cup all-purpose flour, plus more as needed; 4 tablespoons butter; A 9- or 10-inch skillet; a wide pot, 8-quart capacity, for cooking the canederli; a heavy-bottomed skillet or sauté pan, 12-inch diameter or larger; a rimmed tray or baking sheet

December 9, 2011

Genuine imported speck is the meat of choice for these canederli, but you can substitute either thick cut bacon or prosciutto—in particular, the fatty prosciutto from the end of the leg—and get excellent results. Or you may omit the meat entirely and still have quite satisfying canederli. Poached canederli are best served as soon as they are cooked, but you can cook them in advance, and reheat them in hot stock.

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