Canederli Boujee Booze


Another traditional regional dish to match the wine of the same region! 
This time we are in Trentino Alto Adige.
Very similar to Austrian Knodel, served in a beef broth they are another lovely winter warmer!
Serves 6



  • 300g of stale bread, diced (including crusts)
  • 225ml of milk
  • 3 litre veg stock
  • 240ml beef stock
  • Handful of chives, finely chopped
  • 3 eggs, beaten
  • 1 pinch of nutmeg
  • 25g of butter
  • 1 onion, finely diced
  • 150g of speck or smoked pancetta, diced into lardons
  • 200g of Emmental or gouda, finely grated
  • 100g of flour
  • 1 handful of parsley, chopped
  • salt
  • pepper


  1. In a large mixing bowl combine your bread with your milk and beaten eggs.
  2. Season with salt and pepper and the nutmeg and leave to soak for 2 hours covered with a tea towel.
  3. Lob your butter in a pan and heat over medium heat.
  4. When it starts to brown chuck in your onion and speck.
  5. Cook for about 6 minutes until the onions are soft.
  6. Chuck this in with the bread.
  7. Add the cheese, flour and parsley.
  8. Mix very well and leave under a tea towel again for 30 minutes.
  9. Divide the mixture now into balls, dough balls baby.
  10. You want the balls to be about 60g each.
  11. Roll each ball over a lightly floured surface
  12. Heat your veg stock in a large pot over a high heat.
  13. Heat your beef stock in a small pot over a high heat.
  14. Bring both to the boil.
  15. In batches, drop the balls into the veg stock.
  16. You will need to cook them for about 10 minutes.
  17. Lower the heat of your beef stock, add chives and let simmer while you boil your balls. Ha.
  18. Serve the balls in small bowls and spoon over your beef stock.
  19. Enjoy.