Canederli with radicchio and scamorza in aromatic broth, the recipe

Canederli with radicchio and scamorza in aromatic broth, the recipe

Food · ·

The scent of the mountains wraps around this entirely vegetarian canederli with radicchio recipe, where scamorza lends a wonderful softness.

The aromatic broth is what makes them special, with juniper berries releasing a delicate fragrance from the vegetables and garden herbs.

Preparation

Preparing the aromatic broth © Beatrice Spagoni
 Begin preparing the canederli by making the aromatic broth. Trim the vegetables, place them in a pot with the herbs, a pinch of coarse salt, and cover everything with plenty of cold water. Bring to a boil and leave to cook for about 1 hour. In the meantime, prepare the canederli. Place the stale bread cut into pieces in a bowl.
Milk and egg to soften the stale bread © Beatrice Spagoni
 Beat the egg with the milk, the chopped parsley, a pinch of salt and pepper, then pour the mixture over the bread in the bowl. In a frying pan, melt the butter and sauté the peeled and finely chopped onion and garlic. Once golden, add the radicchio cut into thin strips, let it absorb the flavours for 2 minutes, deglaze with the balsamic vinegar, then remove from the heat and add it to the bread mixture.
The canederli mixture with radicchio and scamorza © Beatrice Spagoni
 Add the scamorza cut into small cubes and the flour, then mix everything together well. Cover the mixture and leave it to rest for about 20–30 minutes. Meanwhile, bring a generous amount of lightly salted water to a boil. Shape the canederli by forming small balls of mixture with lightly floured hands. Once the water is boiling, drop the canederli in and cook for 10 minutes. Drain the canederli and serve them with the piping hot aromatic broth.
The canederli with radicchio and scamorza, served © Beatrice Spagoni

Steps

  • Trim the vegetables, place them in a pot with the herbs, a pinch of coarse salt, and cover everything with plenty of cold water. Bring to a boil and leave to cook for about 1 hour
  • Place the stale bread cut into pieces in a bowl. Beat the egg with the milk, the chopped parsley, a pinch of salt and pepper, then pour the mixture over the bread in the bowl
  • In a frying pan, melt the butter and sauté the onion and garlic. Once golden, add the radicchio cut into thin strips, let it absorb the flavours for 2 minutes, deglaze with the balsamic vinegar, then remove from the heat and add it to the bread mixture
  • Add the scamorza cut into small cubes and the flour, then mix everything together well. Cover the mixture and leave it to rest for about 20–30 minutes
  • Meanwhile, bring a generous amount of lightly salted water to a boil. Shape the canederli by forming small balls of mixture with lightly floured hands
  • Once the water is boiling, drop the canederli in and cook for 10 minutes. Drain the canederli and serve them with the piping hot aromatic broth