Canederli With Bacon And Spinach

Canederli With Bacon And Spinach


For 4 to 5 pieces:

  • app. 125 g old chrono bread (chopped in cubes and soaked in water to soften)
  • 50 g bacon
  • 2 handfuls of spinach
  • 1 garlic clove
  • 1 egg
  • spices per taste: chili, pepper, turmeric, basil, parsley…
  • 25 g butter
  • little sage or cherry tomatoes


Since the bread was soaked in water about 10 to 15 minutes, drain it from the excess water. Then add in it chopped and fried bacon (on a dry pan), blanched and chopped spinach and finely chopped garlic. Mix well, then add one egg and stir well again. Form the dumplings of sizes between golf and tennis balls. Cook dumplings into boiling water and when they float to the surface, they are finished. Pour melted butter with sage or cherry tomatoes cut into half. Or you can serve them in a broth.

Canederli With Bacon And Spinach

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