This recipe is typical of the Italian Alpine region.
Canederli agli spinaci are small spinach balls served in a creamy vegetable broth. Canederli is Italian for Knödel (German) of knoedel (Dutch).
To make the balls mix the following ingredients:
- 500 gram diced yesterday's bread.
- half an onion, diced.
- 4 eggs
- 100 gram flour
- 50 gram grated Parmesan
- 1 cup of milk
- 400 gram spinach
Make small balls (golf ball sized) and cook in water for 10 minutes.
To make the sauce:
Make a vegetable broth (half a liter), and mix the broth together with the vegetables, some saffron and 3 tablespoons cream. Use a mixer.
Pour the sauce on a plate and set the canederli on it.