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Sentres magazine – Recipe

Herb canederli at the Oberkaseralm Hut

Herb canederli at the Oberkaseralm Hut: a yummy tradition.

Ingredients for roughly 30 canederli:
600g diced white bread or canederli bread, 150g onion, 150g leek, 5 tbs butter, 8 eggs, 400ml milk, salt and pepper, 300g whisked smoked ricotta, 200g boiled spinach (place in a mixer), 100 tsb of chopped herbs such as parsley, chives, chervil, marjoram, 6 tbs flour

Other ingredients:
Finely grated smoked ricotta, parmesan scales, melted butter with sage, roasted onions, finely chopped bacon, cabbage salad. 

Preparation herb canederli:
Slice the bread into small cubes. peel the onion, dice it and brown together with the leek in butter. Beat the eggs and milk, add salt and pepper and add to the bread together with smoked ricotta, the herbs and stewed onion. Add the flour and knead well until you obtain an even dough. Set to stand for 10 minutes. Wet your hands and shape some canederli and boil them in plenty of salted water for about 15 minutes.

Dressing
Place the canederli on a bed of cabbage leaves. Add a dash of parmesan scales, grated smoked ricotta and serve with melted butter.