Gluten-free Canederli (bread dumplings)

ricetta trentina per celieci

Ingredienti

350 gr di pane senza glutine fresco
100 gr mortadella della Macelleria Bonelli
100 gr di speck della Macelleria Bonelli
1 lucanica fresca della Macelleria Bonelli
mezza cipolla
3 uova
200 ml di latte caldo
50-70 gr di farina senza glutine
prezzolo qb
sale qb

Ask for info

Dice bread, mortadella and speck. Sauté the sausage with chopped onion in a skillet.

Mix all in a bowl, add the milk and beaten eggs with a pinch of salt and parsley to taste. Mix well and add flour to the right consistency to make balls having a diameter of 4-5 cm. Boil in abundant salted water or broth until the canederli come to the surface.

You can enjoy this dish at the restaurant pizzeria ‘SassMaor’