Canederli allo Speck

Ingredients

• 250 g stale white bread, cut into 1 cm cubes
• 250 ml warm milk
• 2 eggs
• 150 g speck, finely diced
• 1 small onion, finely chopped
• 30 g butter
• 40 g plain flour
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp chopped chives, plus extra to serve
• grated nutmeg
• salt and black pepper
• 2 litres beef broth
• grated Grana Padano, to serve

Before you cook

• Cut the stale bread into 1 cm cubes.
• Dice the speck finely and chop the onion.
• Chop the parsley and chives.
• Beat the eggs into the warm milk.

Steps

1. Put the bread cubes in a large bowl and pour the milk and egg mixture over them.
2. Leave the bread to soak for 20 minutes, turning it once with your hands.
3. Melt the butter in a frying pan over medium heat.
4. Add the onion and cook it for 5 minutes, until soft.
5. Add the speck and fry for 3 minutes, until the fat runs.
6. Scrape the onion and speck into the soaked bread.
7. Add the flour, parsley, chives, a grating of nutmeg, a little salt and plenty of pepper.
8. Work the mixture with your hands until it holds together but still feels soft.
9. Leave the mixture to firm up for 15 minutes.
10. Wet your hands and roll the mixture into 8 balls the size of a small orange, squeezing each one tightly.
11. Bring the broth to a gentle simmer in a wide pan.
12. Lower the canederli in and poach them for 15 minutes, until they float and feel springy.
13. Serve two per bowl in plenty of hot broth, with grated Grana and chives scattered over.