Canederli
On the 4th of June 2023, to celebrate World Environment day, legendary Adelaide chefs Rosa Matto, Kane Pollard and Mandy Hall presented an informative and fun demo showcasing how to make the most out of our produce. From peels to stems and bones to weeds, these experts shared their top tips and tricks to not only reduce waste and packaging but also save money and minimise our impact on the environment as consumers. You can download all of the recipes HERE.
Ingredients
200g of stale rye bread, processed into coarse crumbs (including crusts)
200ml milk or broth
2 eggs, beaten
1 pinch of nutmeg
80g parmesan grated
1 handful of parsley, chopped
salt, pepper
- To Serve
Homemade broth
Grana Padano, grated
Directions
- Combine the bread with broth or milk. Season with salt, pepper and a pinch of nutmeg and leave
to soak for thirty minutes - Divide the mixture into 24 round balls around 2–3cm in size
- Cook in batches in salted boiling water for around 5 minutes
- Serve the dumplings in bowls of warm beef broth with plenty of grated Grana Padano over the top