Sunday, October 25, 2009

Canederli ai Finferli – Chanterelle Dumplings

Classic dumplings from the Veneto Alpine regions with rustic yellow chanterelle mushrooms gathered from the woods of these areas. Since we are in the fall season, it is a good time to make these soul-warming dumplings using ingredients gathered locally and produced in the region.

Canederli ai Finferli (Cantharellus cibarius Fr.) otherwise known in the states as, chanterelle mushrooms. Other names in Italy are gallinaccio, galletto, gialletto, finferlo o garitula. This mushroom is used in just about any way imaginable and is great preserved under vinegar or dried.

Prep time 25 min
Cook time 30 min

Difficulty: Medium

300 gr of day old or more, white bread (NOT Wonder Bread!)

80 gr of fresh mu
25 gr onion
15 gr fresh Italian parsley

1 clove garlic

3 eggs

50 gr flour

80 gr butter
80 gr Grana Padana or Parmigiano Reggiano
150 cc vegetable broth

olive oil extra virgin


Finely chop the onion and blond it a tiny bit of butter. Cut the bread into cubes and pour over these the boiling hot milk and let rest for half an hour.

Meanwhile, clean the mushrooms, cut them into medium pieces and sauté in a pan with oil and a small clove of garlic that has been lightly squished for about 10-15 minutes. Remove from heat and salt to taste.

Add the chanterelle mushrooms to the bread, and then add the eggs, the f
lour, a portion of the grated cheese and the chopped parsley. Mix well and form medium sized balls (large meatballs). Cook them in the vegetable broth for 10-15 minutes, drain and arrange them on a plate and dress with a walnut size of butter and cheese.

Normally canederli are served in broth but with the mushrooms these are better eaten alone. Regular canederli are served in boiling hot broth and dressed with cheese, the preferred dish when shushing the slopes above Trento; Madonna di Campiglio and Cortina (hell all I need is cold weather to get me in the mood for homemade broth and dumplings).
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