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300 g of stale bread, 150 g of speck or semi-cured lucanica sausage, half an onion, 2 eggs, two cups of wheat flour, 2 tbsps. of chopped parsley, a bunch of chives, a knob of butter, 1 ¼ litres of meat stock, salt.
Canederli are traditional country fare, and make a substantial meal, several variants of which can be found. Cut the bread up into cubes and place it in a bowl, then cut the speck or lucanica up into tiny cubes and add it to the bread. Wash the onion, chop it up finely and fry it in the butter. Beat or whisk the eggs with some of the milk, add the parsley and pour the whole mix over the bread. Leave to rest for about half an hour before adding the flour, salt, lightly fried onion, and if necessary, a little more milk. Dip your hands in water and shape the mix into balls, then place the canederli in boiling salted water. Boil over a moderate heat for just over a quarter of an hour, and serve in meat stock sprinkled with chives. Sometimes, especially if this is your first attempt at canerderli, it is worth cooking just one first, so as to make sure the ball does not come apart in the water; if this is the case, add a little flour to the mix. The canederli can also be cooked directly in the meat stock.

Recommended wines:
Undoubtedly Schiava, one of the historic wines of the Trentino area, obtained from the red grapes most widely grown in the region, served at a temperature of 16-18 °C.

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