Canederli with cheese and Maltagliati mushrooms with sausage

THE dumplings with cheese and mushrooms I’m a first course very tasty and simple to prepare. It is a recipe that recalls the tradition culinary South Tyrolean. Our dumplings are made with stale bread, mushrooms and cheese tasty. Great for a family lunch or a convivial dinner.

Ingrediants

    FOR THE CANEDERLI

  • 300 g of stale white bread
  • 100 g of fresh cream
  • About 60 g of milk
  • 50 g of melted butter
  • 3 eggs
  • 200 g of champignon mushrooms
  • 100 g of medium-hard semi-hard cheese
  • 1 clove of garlic
  • ½ tablespoon of flour
  • 1 tablespoon of chopped parsley
  • 2 tablespoons of olive oil
  • salt
  • pepper
  • TO SEASON

  • 80 g of butter
  • 60 g of grated cheese
  • fresh parsley

How to prepare: Cheese and mushroom dumplings

THE dumplings with cheese and mushrooms I’m a first course tasty and nutritious that refers to convivial dinners in the mountains, on cold but pleasant winter days. It is in fact a version of the classic Canederli, or Knödel, South Tyroleans: big Bread Gnocchi, eggs, milk and other simple ingredients, which are eaten dry or in broth.

Prepare the cheese and mushroom dumplings it is not difficult, the only attention required is for the right composition of the dough which must be neither too dry nor too soft. In the first case the dumplings would be hard, in the second they would fall apart during cooking. It is therefore important let it rest enough the dough, which if it still seems too soft you can correct it with a little breadcrumbs.

There traditional recipe dei canederli was born in the peasant field and is one of those preparations useful to feed with taste by recycling leftover, stale bread. Today it is a cornerstone of Trentino Alto-Adige cuisine appreciated because it is simple but customizable with various ingredients. Among our proposals you will also find, for example, canederli with speck and mushrooms or lean dumplings in broth.

The pumpkin, leek and sage dumplings or the sweet plum dumplings with potatoes and semolina are completely original and without bread.

OTHER TASTY RECIPES: Bread dumplings with salami, Ricotta and herbs gnocchi, Cajettes, Malfatti

Easy execution Preparation time 30 min Cooking time 25 min Resting place AT ROOM TEMPERATURE Standing time 20 min Servings 4

How to prepare: Cheese and mushroom dumplings

Preparation of cheese and mushroom dumplings - Phase 1

Preparation of cheese and mushroom dumplings - Phase 1

To make the mushroom and cheese dumplings, clean the mushrooms well, then chop them with a knife. In a non-stick pan, heat the oil with the crushed garlic clove and add the mushrooms, season with salt and pepper and cook until the mushrooms have lost all their water. Keep aside and let cool. Cut the stale bread into small cubes and collect it in a bowl together with 50 grams of melted butter, at room temperature, beaten eggs, cream and milk. Mix in order to obtain a soft but not too soft dough. Slate and pepper to taste.

Preparation of cheese and mushroom dumplings - Phase 2

Preparation of cheese and mushroom dumplings - Phase 2

Add the mushrooms, flour and chopped parsley. Finally add the cheese cut into very small cubes. Stir and let it rest for about 20 minutes, covering the bowl with a cloth.

Preparation of cheese and mushroom dumplings - Phase 3

Preparation of cheese and mushroom dumplings - Phase 3

Meanwhile, bring the water to a boil in a large, low, large saucepan. After 20 minutes of rest, moisten your hands and form 8 spheres of the size of a tangerine with the dough: they must be compact and smooth. Cook them slowly in boiling salted water for about 15 minutes.

Preparation of cheese and mushroom dumplings - Phase 4

Drain the dumplings with a slotted spoon, arrange them on serving plates and sprinkle them with the remaining melted butter, plenty of grated cheese (the same used in the dough) and chopped parsley. Serve the cheese and mushroom dumplings immediately, hot.

.