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Sentres magazine – Recipe

Canederli at the Mutkopf restaurant

The Mutkopf restaurant doesn’t believe in half measures Not one, but two canederli.

Ingredients for 4 people:

Buckwheat canederli:
300g old rye bread, 3 eggs, 1-2 cups milk, 1/2 onion, 30g butter, 4 tbs of finely chopped parsley or chives, 150g white speck, 200g buckwheat flour, 1 tbs salt

Slice the bread into small cubes. Place them into a cup of milk and let soak. Brown the chopped onions together with the chopped speck in butter and add canederli bread. Add eggs and buckwheat flour to the mix, whisk well and add milk if the dough is too dry. Wet your hands and shape the canederli. Boil at low heat in salted water for 15 minutes. Ingredients for 10 canederli.

Spinach canederli:
300g old white breat (+/- 3 days), 800g spinach, 1 garlic clove, 1 small onion, 3-4 eggs, salt, pepper, nutmeg, 4-5 tbs diced cheese, 2 tbs parsley, 4 tbs grated parmesan, 80g butter

Rinse the spinach. Roast them quickly in a bit of water, butter, onion and garlic for about 5 minutes. Finely chop. Add eggs, cheese, parsley and spinach to the bread. Add salt, pepper, nutmeg, and mix well. Use your hands to shape small canederli and, if the dough is too hard, add meat broth; if it’s too elastic, add canederli bread. Boil on low heat in salted water for 15 minutes. Add a dash of grated parmesan. Serve with melted butter. Ingredients for 12 canederli.