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Receta Austrian Style Liver Dumplings (Canederli)
by Global Cookbook

Austrian Style Liver Dumplings (Canederli)
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Ingredientes

  • 3/4 lb day old dark grain or possibly rye bread cut 1/2" cubes
  • 1 1/4 c. lowfat milk
  • 4 ounce pancetta finely minced
  • 2 ounce liver salami cut small cubes
  • 1/2 c. flour
  • 1/2 tsp nutmeg
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 tsp salt
  • 2 x Large eggs
  • 4 ounce unsalted butter
  • 2 ounce speck cut 1/8-inch julienn
  • 1/2 c. grated Asiago

Direcciones

  1. Place the bread in a mixing bowl, douse with the lowfat milk, mixing well, and let stand 5 min.
  2. Meanwhile, place the pancetta into a 12- to 14-inch saute/fry pan and place over medium heat. Cook till the fat is melting, about 5 min, then add in the bread and lowfat milk mix, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute.
  3. Remove and allow to cold, about 5 min. Add in the Large eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pcs.
  4. Bring 6 qts water to boil and add in 2 Tbsp. salt. Place the balls in the water and cook 6 to 7 min, till tender.
  5. Meanwhile, place the butter and speck in a 12- to 14-inch saute/fry pan and heat over medium heat. Drain canederli well and toss into pan. Add in the grated cheese and toss to coat. Serve immediately.
  6. This recipe yields 4 servings.