Canederli with malga cheese


Ingredients for six:
500 gr of the soft part of the bread
400 gr of malga cheese
½ litre of milk
2 eggs
vegetable stock

Cut the cheese into cubes. Chop the bread up roughly and add the milk, mixing well. Add the cheese, eggs, a tablespoon of chopped parsley, salt and a pinch of nutmeg. Add just enough flour to ensure the mixture is not too soft and mix well. Shape the mixture into canederli: form large balls of about 6-7cm across, roll them in flour and cook them in the vegetable stock for 15-20 minutes.

Serve either together with the stock they were cooked in or seasoned with melted butter and grated ricotta or grana cheese.

Last Modified: 14/12/2011
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