Ingredients for 4 people:
2 bread buns left over from the day before (white bread), 100g South Tyrolean speck, 1/2 onion, 2 tbs oil, salt and pepper, ca. 1/4l milk, 2 eggs, 2 tbs flour, butter and parsley.
Slice the bread into small cubes, mix the milk with the eggs and pour over the bread. Dice the speck. Brown the chopped onion in oil, let stand and add bread. Add the remaining speck, a dash of chopped parsley, flour, salt and pepper and knead well with both hands. Let stand, then wet your hands and shape small canederli. Boil on low heat in salted water for 20 minutes.
Ulli’s very own tip for that extra special flavour: Add onion to the roasted speck; brown it very quickly and add to the bread.