la cucina senza glutine

Canederli (bread dumplings) with stringy melted cheese

 

Ingredients: 250 gr of gluten free stale bread, 1 egg, 1/2 glass of milk, 4 tablespoons of grated parmesan cheese, 4 tablespoons of gluten free flour, nutmeg, salt.

For the sauce: 80 gr of grated fontina cheese, 20 gr of butter, 1/2 glass of whipping cream, salt and pepper.

 

This is a traditional recipe from Trentino-Alto Adige, a region situated in northern Italy.

Dice the bread and put it in a bowl with warm milk, egg, salt, parmesan cheese, pepper and flour; stir to combine.

Shape the mixture into balls ,the size of an egg. Cook in salted boiling water for 10 minutes until they come to the surface of the water.

For the sauce put the butter, the cream and the fontina cheese in a casserole. Cook over a medium heat, and mix with a wooden spoon until the cheese is melted. Add salt and pepper.

Pour the mixture over the canederli and sprinkle with the remaining parmesan cheese. Serve hot.