Triveneto:
routes from the Alps to the Adriatic Sea
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First
CANEDERLI
(for 4 persons)- 350 gr of crumb od dry bread
- 100gr of white flour
- 100gr of butter
- 250cl of lukewarm milk
- 1,5 lt of meat broth
- 4 eggs
- an handful of minced parsley
- a pinch of salt
Heat with low flame the butter and when it is softened turn of the flame and add the crumb of bread crumbled.
Then, turning continually, add: the whole eggs, the flour, the parsley, the lukewarm milk and a pinch of salt.
Blend very well and then leaves to rest the compound for 30 minutes.
Later on, using the compound, formed with your hands some little balls of 4 cm of diameter (these little balls are the canederli).
Then, boil the broth and put into the canederli, cooking them for 20 minutes.
Cakes
APPLE OMELETTE
(Puessl da meiles)- 2 eggs
- 250cl of warm milk
- 160gr of white flour
- 2 apples (Golden Delicious) a pinch of salt
Blend together the milk, the eggs, the salt and the flour until to obtain an homogenous mixture. Then cut the eggs in thin pieces and put them into the mixture. With some oil fry the omelette both the parts, and then cut in some pieces. The "puessl", sprinkled of sugar to veil, is usual served with mirtilli jam or macedonia.