Canederli are bread dumplings found only in the mountain ranges of the North-East of Italy (Trentino-Alto Adige, Friuli–Venezia Giulia, and part of Veneto), where they are served as a first course or as a main entree. Originally they were made with just leftovers: different kind of salami or cheese. For this reason, the Canederli can be considered part of a ‘Cucina povera’. Today, they are still made of simple and inexpensive ingredients: stale bread moistened with milk and enriched with cheese and Speck (a kind of smoked prosciutto also typical of the north-east regions), or made with vegetables. As there are several variations of this regional dish, the following recipe describes how to prepare the Canederli with yellow beets. Thanks to the cooking lover Mariella of adocchio – blog, for sharing with us his family recipe. Would you like to know more about our friend Mariella? Take a look below!
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