Canederli al Formaggio
A perfect pairing for Girlan's Lagrein Classico Alto Adige DOC, featured in the six-bottle mixed and four-bottle red wine club case for June 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Canederli al Formaggio
Bread dumplings with Cheese Fondue
Serves 4
Ingredients
For the canederli
- 300g stale bread, cut into small cubes
- 150g speck, finely diced
- 100g Asiago cheese, cubed
- 100g Fontina cheese, cubed
- 60g white onion, finely chopped
- 40g unsalted butter
- 200ml whole milk
- 4 large eggs
- 40g all-purpose flour
- Fine sea salt
- Freshly ground black pepper
Fonduta di Formaggio
- 250g mixed cheeses (Fontina, Bitto, Asiago), cubed
- 100ml heavy cream
- 50ml whole milk
Method:
Step 1: Build flavour
In a skillet over medium heat, melt the butter. Add onion and speck, and sauté until soft and fragrant, 3–4 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the bread cubes, Asiago, Fontina. Add the speck and onion mixture and toss everything together.
Step 2: Make the canederli mix
In a separate bowl, whisk together the milk and eggs. Pour over the bread mixture and stir well to coat. Season with salt and pepper. Let sit for 10–15 minutes so the bread can absorb the liquid. With damp hands, form the mixture into compact, smooth balls about the size of a golf ball (around 3 cm). Refrigerate for 30 minutes to firm up. After chilling, lightly dust each dumpling with flour.
Step 3: Cook the canederli
Bring a pot of salted water or broth to a gentle simmer (not a rolling boil). Carefully drop in the dumplings and cook until firm and floating, about 10.
Step 4: Make the Fonduta
While the canederli cook, melt the cheeses with the cream and milk in a small saucepan over low heat. Stir continuously until smooth and silky—don’t let it boil.
Step 5: Serve it up
Using a slotted spoon, transfer the canederli to serving plates. Spoon warm cheese fondue generously over the top. Serve immediately and enjoy with a glass of Girlan Lagrein Classico. Salute!
