Semolina Canederli (Italian Semolina Dumplings) Recipe
Category: First Courses
Servings: 8
If you’re looking for a comforting, hearty dish that brings a touch of Italian tradition to your table, these Semolina Canederli are the perfect choice. These soft, pillowy dumplings are served in a rich, savory broth, making them the ideal first course for any meal. Here’s how to prepare this delightful dish:
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina | 100g |
| Whole Milk | 500g |
| Egg | 1 |
| Butter | 20g |
| Salt (fine) | To taste |
| Nutmeg | To taste |
| Beef Broth | 1 liter |
| Grana Padano DOP Cheese | 10g |
Instructions
-
Prepare the Semolina Mixture:
- In a deep, non-stick saucepan, heat the whole milk over medium heat. Stir gently to prevent it from burning and ensure it heats evenly.
- Once the milk is warm, add the semolina slowly, whisking constantly to avoid any lumps. Continue cooking until the mixture thickens and becomes smooth.
-
Add Butter and Egg:
- Stir in the butter until it has completely melted and is incorporated into the semolina mixture.
- Beat the egg and add it to the mixture, stirring well to combine. The egg will help bind the semolina and give the dumplings their tender texture.
- Season with a pinch of fine salt and a dash of freshly grated nutmeg for that signature warm, aromatic flavor.
-
Cool the Mixture:
- Remove the saucepan from the heat and allow the mixture to cool down to room temperature. This is important to ensure the dough is easier to handle when forming the dumplings.
-
Shape the Canederli:
- Once the mixture has cooled, use your hands (slightly dampened with water) to shape it into small dumplings. Take about 65g of the mixture for each dumpling, forming them into small, round balls.
- Repeat the process until you have formed all 8 canederli.
-
Cook the Canederli:
- In a large pot, bring salted water to a boil. Once boiling, gently add 4-5 dumplings at a time to avoid overcrowding.
- Let them cook for about 5-6 minutes or until they rise to the surface, which indicates they are cooked through. Remove them carefully with a slotted spoon and place them on a tray lined with parchment paper.
-
Serve:
- Pour a generous amount of hot beef broth into each serving plate, creating a flavorful base for the canederli.
- Using a slotted spoon, transfer 2-3 canederli to each plate.
- Sprinkle with freshly grated Grana Padano DOP cheese for an added layer of richness and flavor.
Tips for Perfect Canederli
- Consistency of the Dough: The dough should be soft yet firm enough to hold its shape while cooking. If it feels too wet or sticky, add a little more semolina to help it firm up.
- Broth Options: While beef broth is traditional, you can use vegetable or chicken broth for a lighter version of this dish.
- Flavor Variations: For added depth of flavor, try incorporating finely chopped herbs like parsley or thyme into the dumpling mixture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 9g |
| Carbohydrates | 40g |
| Fat | 10g |
| Fiber | 1g |
| Sodium | 450mg |
These semolina canederli are an exceptional comfort food, ideal for chilly days or as a delicious start to any Italian-inspired meal. Serve them as part of a traditional Italian dinner or enjoy them solo with a rich broth. Either way, these canederli are sure to win you over with their tender texture and satisfying taste. Enjoy!
