Canederloti trentini
Instructions
This is a recipe that looks in the cafeterias of the sixteenth century.
He mixed the meat with bread, eggs, nutmeg, a little melted butter and salt.
Make balls the size of plums passing them in the flour to give the right consistency, then he dipped in boiling broth and cook for about 20 minutes.
Ingredients and dosing for 4 persons
- 500 g of chopped veal
- 500 g of dried bread soaked in milk
- 2 eggs
- Sprinkling 1 of nutmeg
- White flour
- Butter
- Salt
- Meat broth