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PREPARATION
Cheese dumplings are a first course from Trentino-Alto Adige . This recipe was originally made with speck or fresh luganega, today there are many variations used to create delicious dumplings. The 'must have' first course from Trentino, one of the oldest. What is it? Soft and tasty spheres with a stringy heart accompanied with sage and walnut pesto.
Cheese Canederli with sage and walnut pesto
1. THE BREAD
Cut the bread into small cubes or roughly chop it in a food processor. Warm the milk, then distribute it evenly over the bread and let it sit for at least 30 minutes, preferably 2 hours.
2. THE CHEESE
Cut the VAL DI SOLE DOLCE cheese into 1 cm cubes. Finely chop the small onion and sauté it in butter for a few minutes until it becomes translucent.
3. THE CANEDERLI
Combine all the ingredients with the soaked bread: the sautéed onion, one whole egg plus one yolk, chopped parsley and chives, grated TRENTINGRANA, salt, pepper, and nutmeg. Take a walnut-sized amount of the mixture and flatten it in your hand. Place a cube of cheese in the center and wrap the mixture around it, forming a sphere (a canederlo).
4. THE PESTO
Prepare the pesto by putting all the ingredients into a blender and blending until you obtain a creamy sauce, suitable for coating the canederli.
5. COOKING
Boil the canederli in salted water for about 10 minutes. In the meantime, brown the butter until it turns a hazelnut color.
6. PLATING
Decorate the plate with a light drizzle of sage pesto, place 4 or 5 canederli on it, and finally pour the melted butter on top.
by Davide Zambelli | Food Blogger
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by Davide Zambelli