Beetroot Canederli with Saffron Leek Sauce

Beetroot Canederli with Saffron and Leek Sauce
Category: First Courses
Servings: 8

Ingredients:

Instructions:

For the Beetroot Canederli:

1. Begin by removing the crust from the stale bread. Cut the bread into small chunks, then soak it in some milk for about 10 minutes. Once softened, use your hands to crumble the bread into smaller pieces.
2. Cut the beetroot into small pieces and place it into a tall container. Using an immersion blender, blend the beetroot until smooth to create a puree.
3. Add the beetroot puree to the soaked bread, then mix in the whole eggs, flour, a pinch of salt, and breadcrumbs. Stir the mixture well to combine all the ingredients.
4. Shape the mixture into round balls, each weighing about 80g. Place the formed canederli on a tray and set them aside for a moment.

For the Saffron and Leek Sauce:
5. Clean and trim the leek, then slice it thinly. In a small saucepan, pour the fresh cream and add the leek slices. Cook over low heat for about 15-20 minutes, ensuring the cream does not boil over.
6. Once the leek is softened, transfer the mixture to a tall container. Add the saffron powder and blend it with an immersion blender until smooth and creamy. You should achieve a dense, ochre-colored sauce. Season with salt to taste.

Cooking the Canederli:
7. Bring a large pot of salted water to a boil. Gently drop the beetroot canederli into the water and cook for 8-10 minutes, or until they rise to the surface. Once cooked, remove them carefully from the water.

Serving:
8. Place the canederli on a plate and drizzle with the saffron and leek sauce. Garnish with fresh marjoram leaves to add a fragrant touch.

Serve and enjoy the soft, hearty canederli accompanied by the creamy, flavorful sauce! Perfect for a delicious and elegant first course meal.