Cookies help us deliver our services. By using our services, you agree to our use of cookies. Learn more
back to Recipe

Sentres magazine – Recipe

Tumulo Hut speck canederli soup

As far as jokes go, this could be quite an apt name: sea and mountain canederli. After all, how could they not be? The Tumulo Hut canederli are accompanied by a side of hearty meat broth.

Ingredients for 4 people:
260g old bread, 100g speck/bacon, 60g butter, 80g chopped onion, 2 eggs, 1 tbs finely chopped parsley, 1 ¼ L meat broth

Slice the bread into small cubes. Brown onions in butter, add the speck, brown it as well and add to the bread. Mix the eggs, add milk, parsley, chives, salt and pepper and pour onto bread. Slowly mix the mixture and let it rest for 30 minutes.

Form the canederli between the palms of your hands, squeeze between your hands to make them smooth and compact. Boil the canederli for around 12 minutes in boiling water and serve with a warm meat broth with chives.