Canederli with speck

Canederli with speck

Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:

Canederli with speck
Tempo totale
Canederli with speck, a tipical italian regional dish from Trentino alto Adige
Ricetta: First course
Cucina: Italian
Serves: 4
  • 200 g of stale bread
  • 50 g of speck (a particular smoked ham)
  • 50 g of lard
  • 2-3 tablespoons of flour
  • milk to taste.
  • salt to taste
  • 1 egg
  • 30 g of grated Parmesan cheese
For the dressing:
  • melted butter
  • a few sage leaves
  • beef broth
  1. Soak the bread in the milk for about an hour.
  2. Cut the speck finely and brown it in a frying pan
  3. Wring out the soaked bread and transfer to a bowl
  4. Add the egg, Parmesan cheese, bacon and lard made ​​into small pieces.
  5. Knead and add flour.
  6. The mixture must be homogeneous.
  7. Shape into balls and roll in flour (about 8 - 2 for person)
  8. Cook in plenty of broth to simmer for about 10 minutes. (They are ready when they float)
  9. Remove them and serve with melted butter and sage.

Good sunday!

Canederli with speck Canederli with speck photo 3 Canederli with speck photo 2

Penne with mushrooms and speck ham

Penne with mushrooms and speck ham and cream

Finally I can post the pasta with mushrooms! The party of the “Alpini Group” ended a week ago (here you can see some pictures of the party) and I would say very well, so I am going to write the recipe of one of the many sauces proposed. This recipe has given me three years ago, the first time I was commissioned, the husband of my former owner, a cute person who was a chef …  it is yummy!

I state that the photos for this post are basic as they are true, in the paper plate and the doses given are for about 4 liters of gravy. You do according to servings you wish to prepare! here it is:

Penne with mushrooms and speck ham
Tempo totale
Penne with mushrooms, cream and speck ham. A dish from the scent of mountain mushrooms and smoked bacon softened by the delicacy of fresh cream
Ricetta: First course
Cucina: Italian
  • 400 g of dried porcini mushrooms
  • 3 hg speck ham (about three slices cut a little high)
  • 250 g of tomato sauce
  • marjoram to taste
  • Approximately 1.5 L of fresh cream (this may 'need less depends on how mushrooms need)
  • garlic to taste
  • parsley to taste
  • white wine to taste
  • vegetable broth (a ladle)
  1. Soak the dried mushrooms (fresh or frozen them who do not)
  2. Dice the speck ham thin
  3. Fry the garlic in a pan and fry the speck ham (about two minutes).
  4. Throw the mushrooms in the pan, sprinkle with parsley, salt and sprinkle with white wine.
  5. After 5 minutes, add the tomato puree (I made a sauce with fresh tomatoes).
  6. Sprinkle with marjoram.
  7. Bake basting occasionally with vegetable broth for 30/45 minutes.
  8. The mushrooms cooks fairly quickly, I recommend: Taste, if all goes well cooking add the cream and cook for 5 minutes.
  9. The sauce should not be too liquid, it must have a thick consistency.
  10. Try it is very good ... there is no Alpinoman without this typical pasta!!!


Penne with mushrooms and speck ham and cream image 2

Penne with mushrooms and speck ham and cream image 1

Penne with mushrooms and speck ham and cream image 3