Trentino-Alto Adige
A vegetarian variation of the classic Trentino bread dumpling, incorporating blanched spinach and fresh ricotta into the dough alongside stale rye bread, egg, nutmeg and chives. The canederli are poached in a rich capon or vegetable broth and served in the broth as a first course — the spinach turns them brilliant green and the ricotta keeps them light despite their density.
Delicate, milky and herbaceous; broth soaks into the porous bread base; nutmeg and chive give warmth — mountain comfort food with refinement
{"Use day-old rye or sourdough bread — fresh bread makes gummy dumplings that fall apart in the broth","Squeeze spinach completely dry after blanching; excess moisture prevents the mixture from binding","Rest the mixture 20 minutes before forming — the bread absorbs moisture and the mixture becomes workable","Test one canederlo first in simmering broth — if it dissolves, add more breadcrumbs; if too dense, add a splash of milk","Poach at a gentle simmer — a full boil breaks the dumplings apart"}
{"A grating of aged Trentingrana over the bowl just before serving adds a savoury contrast to the delicate broth","For a main course variation, serve in a pool of browned butter and sage instead of broth","Refrigerate formed canederli 30 minutes on a tray before poaching — they hold their shape better when cold"}
{"Using too-wet spinach, causing the dumplings to dissolve in the broth","Skipping the rest period, resulting in a loose mixture that won't hold shape","Boiling vigorously — canederli must poach, not boil"}
La Cucina Trentina — Tradizione di Montagna