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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 lb. day-old bread, cut into 1/2-inch cubes
1-1/4 cups milk
4 oz. pancetta, finely chopped
2 oz. liver salami, cut into sm. cubes
1/2 cup flour
1/2 tsp. nutmeg
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 eggs
4 oz. butter
2 oz. speck, cut into 1/8-inch julienne
1/2 cup grated Asiago cheese
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Directions:
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Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes. Meanwhile, place pancetta into a 12- to 14-inch sauté pan and place over medium heat. Cook until fat is melting, approximately 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, approximately 1 minute. Remove and allow to cool, approximately 5 minutes. Add eggs and mix well.
Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil and add 2 tbsp. salt. Place balls in water and cook 6 to 7 minutes, until tender.
Meanwhile, place butter and speck in a 12- to 14-inch sauté pan and melt over medium heat. Draw canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.
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