Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS
MAIN

Italian Dumplings with
Artichokes and Leeks

  • 30m

    PREP
  • 30m

    COOK
  • 265

    CALORIES
  • 4

    SERVINGS

These delicious Italian dumplings (they are called canederli in Italy) are made from a mixture of stale bread, eggs and milk. Canederli are a traditional dish from the Trentino-Alto Adige area, the Alpine region in North East Italy that borders with Austria. In fact, canederli are also a signature dish on the Austrian side of the border, where they are called ‘knödel’.

Chef Michele Casadei Massari gave this traditional dish a twist by adding bacon and serving them over sautéed artichokes and leeks. And, of course, garnishing them with plenty of Parmigiano Reggiano® cheese.

Directions:

STEP 1

Place the bread in a bowl. Lightly beat the egg with the milk. Add it to the bread and mix well. Allow to soak for at least 25 minutes.

STEP 2

While the bread is soaking prepare the broth. Boil the vegetables in 2 quarts of water for 30 minutes, add salt at the end to taste. Strain the broth and return back to the pot.

STEP 3

With clean hands, mix together the bread. Add a pinch of salt and pepper, thyme leaves and bacon. The mixture will be sticky.

STEP 4

Form the dough into balls with a diameter of approximately 1 ½ inches. Make sure the balls are compact. The mixture should yield approximately 14 balls in total.

STEP 5

Thinly slice the shallots, leek and artichokes, sauté for 4-6 minutes with a few ladles of the vegetable broth. You want the liquid to reduce by about 35%.

STEP 6

Bring remaining broth back to a boil and cook canederli in broth for 5 minutes.

STEP 7

To serve, add the artichoke mixture to the bottom of your bowl or plate. Place the canederli on top and pour some of the broth over top or leave without. Garnish with Italian parsley and shaved Parmigiano Reggiano cheese.

Ingredients:

12 oz stale bread cut into 1/2” cubes
2 large eggs
5 oz of milk
4oz of smoked bacon finely chopped
1 sprig thyme, leaves removed
Pinch of salt
Pinch of pepper
2 shallots
1 leek
4 clean artichokes
Parmigiano Reggiano cheese, shaved
Italian parsley, for garnish

For broth:

2 qt water
2 carrot
2 stalk of celery
1onion
Outer leaves of the artichokes
2 tablespoon of tomato paste
Sea salt, to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano cheese aged over 24 months to optimize flavor and texture.

To trim artichokes, snap off and discard the tough outer green leaves until you are left with a small bullet-shaped artichoke with pale yellow leaves that are green at the tips and tender.

Pairing:

Cynar 70 Negroni

According to legend, the Negroni was invented in 1919 at Caffe Casoni in Florence, when Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favorite cocktail – the Americano – by replacing the soda water with gin.

The recipe below adds Cynar 70 (the 70-proof formula). Cynar (pronounced CHEE-nar) is a liqueur known for its stomach-soothing qualities. Specifically, Cynar is a digestivo, an almost-medicinal Italian after-dinner drink. It is made by steeping herbs (13 in this case) in a neutral spirit. But what makes the spirit really stand out is its primary ingredient: artichokes.

Mix 1¼ oz. gin, 1¼ oz. Campari and 1¼ oz. Cynar 70. Pour over ice and garnish with a twist of Orange.

Where to buy:

RETAILERS