Today I am going to write about something I learned in Italy that is different and that some of you have probably never heard; Camdarelli, which is a bread dumpling with Proscuito and herbs in meat broth, trentino alto adige stile. Too many times pizza operators and owners of Italian restaurants simply discard old bread when in fact it can be used to create a distinctively Italian dish that is wonderful. You can not only create a signature dish that designates your menu as authentic Italian, you are also conserving food and adding sales to your bottom line with what would normally be spoilage. As always, get in the kitchen and experiment with this recipe and then invite friends and some of your favorite customers to try it out and get some feedback.

Bread dumpling called canedenti tinole and noodle and gnocchi di pone among other things are a specialty of the Northern region of Trentino alto adige and neighboring Triuli, Venice, giulia whose culture and coigines have been largely influenced bt the Australian and Slavs. These dumplings are a terrific way to use up old bread specks. The smoked pork leg sausage from alto adige is traditionally used in canaderli, but it can be hard to come outside Italy. Substitute Proscuito with Italian salami or a combination of both. Serve in a rich homemade broth of meat or poultry, the dish is humble but splendid.It is essential that the bread be Italian and should be old and stale . Soft fresh bread will not be right.

INGREDIENTS:

1. ½ lb. stale bread with crust removed, plus extra if necessary

2. 4 eggs and 1 egg white beaten

3. ¼ cup grated nutmeg

4. ½ tsp. Salt

5. 1 cup of milk

6. 3 tsp. butter

7. 1 large onion finely chopped

8. 2oz. Proscuito chopped fine

9. 2 oz. Salami chopped fine

10. 4 tsp. all purpose flour

11. 2 tsp. chopped fresh parsley

12. 2 tsp. fresh chives tops chopped

13. Black pepper to taste

14. 1 quantity light meat broth from market Swanson brand

15. Grated Parmesan cheese to serve

Procedure

1. Finely shred the bread with your hands. Combine the eggs and the egg white, nutmeg, salt and milk in a bowl. Add the bread to the bowl and allow it to soak until the liquid is absorbed by the bread it is thoroughly dampened. If the resulting pulp is too liquid add more bread until a cohesive workable consistency is achieved. Use your hands to combine the bread with the egg mixture.

2. Meanwhile, warm the butter in a skillet to add the onions and saute’ over medium low heat until softened about 6 minutes and add the Prosuiteto, Salami continue to saute’ to marry the flavor 2 minutes. Stir the contents of the skillet into the egg and bread mixture along with the flour, parsley, chives tops and pepper to taste.

3. Warm the broth in a large sauce pan keeping the lid on partially to prevent excessive evaporation. Using your hands to form a little of the mixture into a walnut size hole, drop it into the boiling broth. If it holds its shape, form the remaining mixture into balls the size of a small tangerine. If the mixture does not hold together well, add more flour before attempting to form the dumplings.

4. Slip the dumplings into the simmering broth all at once and cook until they float to the surface. Remove the pan from the heat when they are done and serve the dumplings pouring over some of the broth with grated Parmesan cheese.

Ciao, Chef Bruno

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