Asiago Food 
There is a scent capable of instantly transporting us to the Alpine peaks: the aroma of traditional bread dumplings, known as canederli! This is the ultimate mountain lodge dish, a warm embrace that’s perfect for the coldest days.
In this recipe we pair them with a rich and velvety porcini mushroom sauce. Thanks to our frozen porcini mushrooms, you can bring the true fragrance of the woods to your table with the greatest of ease.
Ingredients
For the Canederli:
- 5-6 stale white bread rolls, such as rosetta or mantovana (kept for one week in a paper bag)
- 250 ml milk
- 2 small eggs
- Half a white onion, finely chopped
- 50 g butter
- 8 g baking powder (for savory baking)
- Fresh parsley, chopped
- 1 tsp salt
For the porcini sauce:
- 600 g Asiago Food frozen porcini mushrooms
- 50 g speck, diced
- Half a white onion, finely chopped
- 100 ml dry white wine
- 250 ml vegetable broth
- 100 ml heavy cream
- All-purpose flour, as needed (for thickening)
- Salt and pepper to taste
Preparing the Canederli
Slice the bread rolls into small cubes, or even better, into very thin slices about 4 mm thick. This thickness is the secret to ensuring the liquid is absorbed evenly. Place the bread in a large bowl and add the finely chopped onion.
In a small saucepan, heat the milk together with the butter, making sure the mixture is hot but does not reach a boil. Pour the liquid over the bread, cover with a plate or a lid, and let it rest for at least 30 minutes.
After the resting time, add the chopped parsley, eggs, salt, and the baking powder to the mixture. Knead everything by hand until you obtain a smooth and consistent dough. Shape the dough into balls about 6 cm in diameter, making sure to press them firmly between your palms to compact them.
Cook the canederli in a steamer for about 30 minutes. Alternatively, simmer them gently for 15-20 minutes in a large pot of salted water.
Preparing the porcini sauce
Dice the speck and sauté it in a large pan until lightly browned. Add the chopped onion and, once softened, add the frozen porcini mushrooms (sliced or cubed), cooking them over high heat.
Pour in the white wine and let the alcohol evaporate. Season with salt and pepper, then add the vegetable broth. Continue cooking for about 10-15 minutes over medium heat. Stir in the heavy cream.
At the end of the cooking time, dissolve two tablespoons of flour in a small amount of cold water. Gradually pour this mixture into the mushroom sauce, stirring constantly until it reaches your desired creaminess.
Briefly toss the canederli in the hot porcini sauce to combine the flavors. Serve immediately, garnished with a handful of chopped parsley and a few sprigs of fresh thyme.
Buon appetito!
