Canederli

Speck dell'Alto Adige Dumplings

10 oz. stale bread
5 oz. Speck dell'Alto Adige
3 oz. prosciutto
9 oz. milk
1 oz. butter
parsley
4 cups beef broth
salt and pepper

Cut the Speck dell'Alto Adige and the prosciutto into pieces. Brown them in butter. In a bowl crumble the stale bread and mix in the browned diced hams, parsley, salt and pepper to taste. Whisk together the milk and the egg, add to the bread mixture. Then mix in the flour and let stand for 15 minutes.

With this dough make canederli dumplings about 2" large. Cook them in the beef broth for about 12 minutes over moderate heat. Serve very hot.

Serves 4