Instead of going to the seaside, we celebrated our Ferragosto on the mountain this year. Marco and I spent a week in Maranza, stayed at this bed&breakfast where his dad usually spends his holidays every year. The place has been around for possibly over forty years, run by grandma Rita who is now eighty-five. She still cooks and cleans, feeds her chicken and prepares a full blown meal for her guests every morning and night.
And of course, we tried many kinds of mountain food, both sweet and savory while we were there. One of my most favorites has to be canederli aka Italian boiled dumplings. The original recipe that was served by Rita used speck(a type of prosciutto) as an ingredient. I tried a few other vegetarian versions made with some aged mountain cheese at a few other restaurants. I knew I had to replicate this dish because it's such a brilliant recipe to use up our leftover vegetables and stale bread.
So here is my vegetarian version of canederli and I hope you would give it a go if you have time because the taste is impeccable. Don’t let its look fool you.
Serves: 2 persons
Prep time: 1 hour 15 minutes
Cooking time: 15 minutes
100-120g stale white bread, cut into small cubes (easy to absorb milk and get soften)
1/2 white onion, thinly sliced
1 zucchini, grated
1 medium size carrot, cut into small tiny cubes
1 cup cooked sweet corns
1 stalk spring onion, finely chopped
1 cup formaggio grigio (may substitute with other aged cheese)
1/2 cup grated parmesan
3-4 tbsp chickpea flour or all-purpose flour*
500ml vegetable soup broth
extra-virgin olive oil
*adjust by adding more flour if the dough is too wet or reducing if the dough is not wet.
- In a large mixing bowl, mix together bread, milk, egg, and season. Let it sit for 5-10 minutes to wait for the bread mixture soften up then use your hands to bind everything together.
- Preheat a frying pan with a tablespoon of olive oil on medium heat, cook onion for a minute or two before adding carrots, corn, and zucchini. Reduce heat if needed to avoid burning the vegetables. Season and cook the vegetables for about 10-15 minutes until moist is gone. Turn off the fire and set the vegetables aside to cool off.
- Mix together the vegetables, bread mixture, chopped shallots, formaggio grigio, and 1/4 cup grated parmesan. Compact the mixture into one large ball. Let it rest for about 50-60 minutes with a towel covering the bowl.
- Add flour to the dough and mix again with your hands.
- Form about 6 fist-sized dumplings by rolling each with the palm of your hands. Make sure your hands are wet when you do that.
- Cook these dumplings in a big pot of boiling water for about 15 minutes. Remove the dumplings from the boiling water and transfer to a serving plate. On the other stove, heat up a pot of vegetable stock for serving later.
- Serve the dumplings with a ladle of vegetable stock and garnish with some grated parmesan, spring onion, and a drizzle of extra-virgin olive oil.