Flat graukèse canederli

How to make the canederli

  1. Soak the white bread in the milk. Add the salt and the parsley.
  2. In a skillet melt the butter and sauté the onion. Add to the bread.
  3. Add the grey cheese and mix all the ingredients. Leave to rest for 20 minutes.
  4. Add the flour and the eggs, stir thoroughly and leave to rest for 10 minutes.
  5. Wet hands and shape the canederli, then flatten slightly.

Preparation

  1. Heat the oil in the skillet and sauté the canederli on both sides.
  2. Bring salted water to the boil, reduce heat and simmer the canederli for 8–10 minutes.
  3. Remove and arrange on a plate. Sprinkle with grated Parmigiano and melted butter.

Serves 4

  • 400 g (14 oz) cubed dry white bread
  • 25 ml (⅛ cup) of milk
  • ½ tsp of salt
  • finely chopped parsley
  • 1 tbsp of butter
  • ½ chopped onion
  • 150 g (5 oz) of gray cheese cubes
  • 60 g (2½ oz) of flour
  • 2–3 eggs
  • oil (to sauté)

To serve:

  • grated Parmigiano Reggiano
  • melted butt

Recommended Wine: Custoza

Technical data

Harvest time: Middle September.
Wine processing: In stainless steel tanks at controlled temperature.
Ageing: Matured in steel casks about 3 months long.
Tasting notes: Straw yellow. Fruity, intense and kindly aromatic perfumes. The taste is savoury, delicate and round- ed.
Alcohol: Alcohol: 12% vol.
Food matching: Excellent as aperitif, with first courses of fish, grilled or saucy fish and white meats.
Serve: Serve at 10-12° C, open at the moment..
Size: Bottle 0.75 l.