THE dumplings or, as they are called in Trentino, i knödel, are a dish of ancient tradition that was cooked by farmers for recycle stale bread.
They are gods Meatballs Bread which are enriched with what the mountain pastures provide, like meats and cheeses, and they are served like first course or in broth or like gnocchi, sautéed in a pan with butter.

The basic recipe for dumplings

These are the doses to prepare classic canederli with speck.
You will get about it 10 large like meatballs.
First of all in a bowl soften 200 g of stale bread with 2 beaten eggs is 250 ml of whole milk.
Let the mixture rest for a couple of hours so that the bread absorbs the liquids.
Except fry an onion and 100 g of bacon chopped with a knife and let it cool.
When the bread has become soft, squeeze it well and mix it with the sautéed mixture.
Add 40 g of flour, salt, pepper, chives, parsley and nutmeg and make meatballs.
The dumplings are ready at this point, they just have to rest in the fridge for a while.
They can be dipped in meat or vegetable broth and cooked for 10 minutes, or until they rise to the surface like gnocchi, or, once cooked, they can be sauté in a pan with butter and sage.
But here we want to offer you a version of the "southern" version, with a sauce based on tomato and basil.

Where to eat the best dumplings in the Alps

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Once the dumplings are ready, cook them in the broth or boiling water for 10 minutes and then drain them put them back in the pan with the sauce. We chose a simple tomato sauce made with one good past, a sauté of celery, carrot and onion and basil to perfume, but you can also use some Cherry tomatoes to increase the acidity and sweetness of the dish.
Now you just have to take the advanced bread that you will certainly have at home and proceed immediately with this recipe.

In the tutorial, find some more tips to prepare dumplings. Scroll and take note!