Friday, March 2, 2012

Canederli agli spinaci

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.
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