Canederli with spinach
Tempo totale
Canederli with spinach, a typical dish of the region Trentino alto Adige topped with cream cheese
Ricetta: First Course
Cucina: Italian
  • a couple of generous handfuls of spinach
  • 1 clove of garlic
  • salt to taste
  • 100 g of bread
  • milk as needed
  • 1 egg
  • 30 g of grated cheese
  • 4-5 tablespoons of flour + flour q.b. to pass the meatballs
  • beef broth as needed
  1. Blanch the spinach in salted water, drain and sauté about 7 minutes with a clove of garlic.
  2. Finally chop finely (or put in the blender)
  3. Soak the bread in warm milk and whip.
  4. Combine the bread, spinach, fomaggio, egg and flour.
  5. Let the mixture rest in the refrigerator for an hour.
  6. Shape into balls and roll in flour.
  7. Boil the broth previously prepared and the entire lower the flame.
  8. Cook the dumplings and keep the fire very low, so as to prevent it spacchino in cooking.
  9. When they float they are ready.
  10. Drain with a slotted spoon and place in serving dish.
  11. Season to taste, or with melted cheese or with melted butter and sage.
  12. Sprinkle with Parmesan cheese and serve.
Recipe by donna e casa ricette at