Italian Dumplings with Spinach & Ham | Danny McCubbin
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- čas přidán 20. 04. 2015
- This traditional recipe from Northern Italy is a classic you'll enjoy again and again. Known as Canederli in Italy these quick and easy dumplings use the best smoked ham, the freshest spinach and leftover bread all finished in a rich and tasty tomato pasatta. Subscribe to Danny's Channel for more traditional international dishes made easy at home: jamieol.com/VhehFz
What's your favourite Italian dish? Know any secret traditional recipes which need to be shared? Let us know in the comments box below - we'd love to hear from you.
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x - Jak na to + styl
My My My!!! What a wonderful dish!!
Gennaroooo.. New recipes please
Gennaro!!! You are a true Italian and have inspired me to cook. Why Your're cooking so GOOD!!??
Mon dieu ! Why is italian food soo tasty ??
Great job danny
***** Thank you mate :)
***** So proud of being Italian and read those lovely words, can't wait to make this Canederli! Buon Appetito!
***** So true Vincenzo. A lovely Italian lady by the name of Tamara taught me how to make this dish. Have a great day :)
elepetitepeste It's a great dish and so easy to make, let me know how you get on and if you have any questions about the recipe :)
It looks wonderful Danny! Awesome job!
One Kitchen - A Thousand Ideas Thank you, I appreciate it :)
Wow, Danny! You are a real discovery! I really enjoyed this.
Looks great Danny! I like that you took your time and explained alternative ingredients along the way!
Novacification Thank you :)
Lovely! You're a very pleasant chef to watch! :)
So simple, so organic and it looks delicious!
Brilliant...simple, fresh, and oh so good.
I made this yesterday, and it came out fantastic. Instead of following it to the letter I had the recipe as a guide, to use leftovers as intended. It cost me nothing to make, and it was so good. Will make again. Thanks Danny McCubbin
Matt Ockmond Thanks so much for letting me know Matt and I'm glad that you enjoyed the recipe :)
YUM! They look delicious! :)
Gorgeous. Seriously. They look incredible.
deffff going to try this!
I'm definitely trying this out ;)
Thanks for the recipe!
Italian Matzo Balls!! Yum! Thank you for the recipe!
these dumplings are the yummiest form i've ever seen dumplings!! Usually they look bland and plain, but this looks tasty and a really cool colour with the spinach incorporated. I'm definitely going to try it!!
They look super tasty, wish i was there to taste them, looks like I'm going to have to make my own, looking forward to sharing your cooking journey, Thanks Danny.
gary daniels Pleasure Gary, let me know how you get on.
bravissimo danny spot on! these are amazing with soup and a lot of fontina cheese on top! please make a video with Gennarino
What a delicious looking recipe and wow, what a beautiful location! Great stuff Danny McCubbin !
Abel & Cole Thank you my friends :)
Danny, it's incredible tasty little ones! Thanks a ton for clear and easy-to-follow recipe :)
Looks really delicious!!
Looks great.. thanks a bunch
jbanks4life My pleasure :)
Wow!!! Looks delicious!
These look great. I know I will be subscribing to you and reviewing your videos. Great work and great style!
These look delicious! Thanks :D
Thanks for this, it's just the inspiration I needed for My wild food demo this weekend!
Debbie Thorpe Thanks so much for cooking your version of this Deb, looked great! So clever - leek and sea beet, wild food broth and edible wild flowers x
CandEEEEEERli! You ate the -dEEErli hehe. looking good will try to do it as soons as winter gets here!
They look so amazing! Thank you very much for this recipe, I'm going to try it next week :))
***** My pleasure, let me know how you get on with the recipe :)
i love this man
I never heard of the Canederli before. What a wonderful thing!
Wow :] looks super tasty!
He has got a calming voice:D
Unterbunter1 Thank you :)
Absolutely amazing! When I stayed in Trentino i was addicted to them! You also have to try the Black Forest Speck from Germany it also tastes great!
everythingismagic79 Good call! I love Black Forest Speck from Germany :)
No problem, this dish is perfect for low income famlies! It turned out beautifully! Looking forward to presenting this on Sunday's Freefoodforever course.
I don't know why but this video was actually quite calming! Haha! Great recipie! I love seeing videos about what my heritage eats!
Beautiful Tangled Mess That's greta to hear, I am quite a calm person :)
Beautiful Tangled Mess sorry that was great to hear.... I love cooking Italian food :)
Me too!
Just as Semelknödel (Austrian "dumpling") The best thing int he world. Never had it with spinach though, Looks good!
SweDuck100 Thank you - yep, there are quite a few versions of this recipe in different countries :)
I love this guy
Malek Merdad Thank you :)
I went skiing there last year!
Love him already!
Great and wonderful video :)
MrMirofl Thank you :)
Danny is so nice :3 Great video!
Hi, looks great and very easy. Think in the description send you to "a day in Florence" not the other recipes.
one tip regarding the spinach (not mentioned in the video) - wash and drain the fresh spinach and then wilt it in a pot with the lid on. the remaining water on the spinach leaves will be enough for it to wilt. once you've done this, make sure to draw the moisture out of the spinach by squeezing it between palm of hands. only then fry it a little with the butter and onions prior to adding to the canederli mixture. otherwise the spinach will be too watery, and hence make the mixture soggy.
Roz Sa Thank you Roz, appreciate that :)
This is just the best dish I've seen in a while! Just out of curiosity, can I make it a vegetarian meal? Without the ham? Thank you!
Fotografando à Mesa You sure can Carolin gave a great answer above to someone who asked the same question. You can also add mushrooms to this if you like.
In Tyrol we make the same dish but without the Speck and serve them just with brown butter and grated cheese. You can also serve them with a Gorganzola/Blue Cheese sauce.
Excellent recipe Danny McCubbin very healthy, super simple, easy to make, delicious and nutricious italian traditional cuisine. I do not know what the reason is but the video image was bad, that's a shame, I would like to see the recipe again, but with a better video
Marcelo Santos Thank you for your encouraging words Marcelo, appreciate it :)
Danny McCubbin thank you to sharing with us your recipe version.
eu quero um desse Marcelo. diz que vai fazer,simmmmmm.kkkkkkk.bjs
rsrsrsrss eu faço pra você querida... SORAIA SANTOS
obrigado meu lindo......vou esperar..rsrs..
Em 24/04/15, Google+ (Marcelo
Santos) escreveu:
Nice! It really seems like you actually know what you are talkin about! Thumbs up!
***** Canederli are exactly from my province, South Tyrol! I love them, they are made with leftovers as said and are so versatile to eat! The day after are even tastier!
Beyond South Tyrol I found out the other day as well that a friend of mine makes something similar in Slovakia :)
Danny McCubbin yes, this is definitely part of the northern-eastern european culture. The white ones with cheese are also super tasty!
Beyond South Tyrol Nice one. I have only tried them on their own and with Passata. Have you eaten them in a soup or in a Sage and Butter broth?
Danny McCubbin yes absolutely! During winter time we usually have them in soup or as a side to beef stew (like Gulasch). But left over Canederli can be added to salads just by chopping them in big pieces. But your version of Canederli with spinaches and Speck on some passata sounds so delicious!
Thank you for your comments everyone. I am curious to know if there are other Italian recipes like this one that I could cook? I am often in Italy and would love to have any recommendations from you on places that I could visit, recipes to try and lovely Italians to cook with :)
Fettuccine Boscaiola is a dish I enjoy. I would love to see some variations of this wonderful dish. :)
One of the things that's so great about Italian food is how simple it can be to make, really enjoyed this recipe because of how it was simple yet original. Green meatballs! Never seen that before. More unknown gems please Danny!
T Sharples Ok, unknown gems it is :) Have a look at the video on my channel about a freshwater crayfish called Marron that is found in Australia - they are completely blue, an unknown gem indeed! Thank you for your encouragement about the recipe as well. This is my first recipe on the main channel :)
Rainbow Gardens Ok my friend, I will try my best to cook this for you :)
Danny McCubbin if you happen to go to venice you should try cooking some Sarde in Saor. It's cucina povera at his best, really cheap ingredients for lots of explosive, unique flavour
Didn't realize Ben Stiller was so good at cooking
love this guy never seen him before! tilting to the left though ;)
I would call them Knödel, because this dish is also typical for Südtirol...:) Anyway Trentino is a border region, so this dish is more italo- austrian.:) Great video though!
not quite a big fan of mushed stale bread but i'll give it a try
uhm
speck should be the german word of smoked ham :D
maybe its called speck there because its so close to austria (they speak german)? or did you just mix something up?
except that quite an interesting recipe. i love the idea of taking leftovers and add some magic to cook something amazing :)
Can I use merguez instead of ham? I don't eat pork and I'm unsure of what to use that will help keep the kefte its shape and not overpower the dish
I am quite sure that Speck is not originally italian but German. The italian Speck is called Lardo or more generall Salumi. another common name is Culatello or Prosciutto.
German Speck tends to have a harsher flavour and Texture then the Italian Lardo which more tender most of the tiem.
If you want a harsh flavor use german Speck but a smother silkier flavour comes from Lardo or culatello.
I know the Italians also use the word Speck but in the English language it generally refers to the german word not the Italian word. so using one of the other names would be less confusing
konda020946 You are right!
konda020946 Nope, speck and lardo are two copmletely different things. Speck looks like "prosciutto crudo" but is smoked and usually less aged. It is typical of Sudtirol, the part of Trentino-Alto Adige closer to Austria, but some other locations in the Alps have teir own variety and it is consumed everywhere here in Italy, even in Sicily
Lardo is totally different from speck! I'm italian ;)
zev16 I just can repeat wats written at wikipedia . You see i am german and after hearing speck i thought that cant be right and googled the shit out of it. Thats what came up
Speck is from tyrol austria
I approve!
sympathic man !
***** Thank you for your kind words :)
Any alternative for the bread in this recipe?
In the german speaking area its called spinat-knödel spinat-spinach!
The differece is we dont but speck in the knödel and only some people but cheese in it and when you but cheese in it the you but gorgonzola or österkron in the middl of the knödel and you serve it with brown-butter and parmesan!
all the links are dead and or website is down.
The link on the pasatta is to the "A Day in Florence" video.
uriahahaha Thank you, I will let the team know. Here is the Passata recipe for you: czcams.com/video/caC3-iW9m1o/video.html
Italian dumplings, how could you go wrong with that!?
Remjobby 61 They tasted pretty good as well ;)
Hello Sir, What other protein I can use to substitute the bacon. I have had Chicken with spinach before how about fish? no red meat please :)
Oh and What If I do not use cheese... does that work anyway? Sorry it's not me, it's my doctor! :(
Saeed Mohammed if I may answer that, as I am actually from there :) Basically, he already modified the basic receipe. Basic canederli (or Knödl) are made like this: 200g of the bread he mentioned (that one is crucial), 50g onions, 2 tbsp butter, 2 eggs, 150ml milk, 2 tbsp flour, salt & pepper. You roast the onions for a little in the butter until they get a nice brown colour and add them to the flour. In a separate bowl, you whisk the milk and the eggs together, add salt and pepper and add that mixture to the bread and the onions. I also like to put some fresh, chopped up parsley in the mixture. That is the basic dumpling, that I really like as a side dish to meat main courses. However, you may modify this basic receipe and add whatever you would like to, traditionally we add speck, spinach or cheese, but you can also try some mushrooms, for example. If you have some canederli left over, the next day you can slice them up, panfry them until the sides get kind of crunchy, and serve them with some olive oil and parmigiano and some salad on the side :) I hope that helped!
Carolin A. Well said Carolin - you are spot on! There are many versions of this recipe some with meat and some without. I was also speaking to a friend from Slovakia and they have their own version as well. I would love to try one with mushrooms one day :)
Carolin A. That does! thanks! I specifically like the colour we are getting with the spinach so might try that! :)
ok cool i'll be the first one to say it: this guy makes me feel super uncomfy. i dunno why
yoghrut Probably because of his big head & lack of neck XD
yoghrut - He looks like the Green Goblin. I keep expecting Spiderman to show up behind him suddenly.
:P
The scene adds more to the creepiness factor since it's dark and looks like he's in a forest, like those horror stories of psychos in the forest
***** The... Ball... Of... Radiance?
I'll tell you after he blinks
He uses stale bread and calls it a fresh ingredient? Haha, anyway I've never tried this before, it looks delicious, can't wait to make this at home!
Chia Rui Ying good point lol Hope you do get to try it, it's a great Italian dish :)
Haha, so what was first - Canederli or Czech Knedlík, which almost sounds similar? :D This one looks very very good anyway... B-)
XcrissRS13 Thank you :)
Where is he from?
haha speck is the german word for bacon :D
No... Are you being serious buddy?
Teenar it's the same in dutch only written as spek
Leroy Somers dutch is a german dialect so it's no surprise.
Teenar i am being serious haha
Saabriinii well, I see where you might got confused, but I can assure you, that the South Tyrolean Speck is not bacon. Speck is basically a dry cured, smoked ham and it is only produced in Northern Italy. Also, you don't have to cook Speck to eat it, unlike bacon (that has to be cooked or baked or whatever). Speck is normally cut into thick slices and then in smaller stripes, so you can eat it with bread and cheese. I don't think I can explain it properly, you might want to google it, but I can assure you, it is not the same thing.
Would the dumplings still be good if I didn't put the cheese? I'm lactose :'(
he seems to be a lefty....;)
😀😀😀😀😀😀😀😀
i'm pretty sure he didn't get italian but austrian speck. :D
How do you pronounce canedreli?
Having trouble, haha
Cah-neh-dre-Li :)
OCFiachra1 hello, Can Ed Er Lee ( I think ) I gave it my best shot on the video but I definitely think that I need to practice :)
4:21
Sorry im Dutch but wat does stale mean?
Jan Wertheim dry and old
konda020946 thank you!
Oud/droog brood haha!
Jan Wertheim no problem
Jan Wertheim hello, it's bread that has hardened
So... these are actually Speckknödel from Tyrol/South Tyrol...
great recipe but i think the stale bread had more personality
Food Tube making two ball shaped dishes after one another... Coincidence - I think not...
Can you add another meat apart from ham
'fresh ingredients'.. stale bread is the first ingredient
Gavin Fraser Good point ;)
leftover cheese ? :D
The milk should be warm
I thought speck was beef?
is it just me or is his head kind of big? ( I can say that because my had is also big :-D )
Why do you need to use stale bread if you're going to give it all the moisture? I mean, can't you just use the bread's dough instead?
Josef Abu Nijmeh Hello, It would be too moist if the bread was not stale and the dumpling would fall apart.
Danny McCubbin Thanks for the respond! :-)
Josef Abu Nijmeh My pleasure :)
man what a biiiiiiiiiiiiig head :D
food lookin great tho, good job :)
I can't concentrate, his eyes are too stare-y!
>Italian smoked ham called speck
>wat
do you really have to wait 1 hour
I tried it. It looks nice and tastes good - but not worth the effort.
Conversus Thank you for trying the recipe. I am glad it tasted good. Curious to know if there are any other kinds of recipes that you would like to see me cook or what could be more simple? Cheers for your response :)
Danny,I served it as a main dish and it didn't hold up to my expectations. I gues it'll work better as a fancy starter, I'm not looking for "simple" dishes btw. - I'm saying that it looks better than it tastes and therefore doesn't justify the efort for me. Well, let's stay italian than: show us your version of an eggplant timbale. ;) Kind Regards from Berlin
Thank you for getting back to me, ok I will look into eggplant timbale :)
subbed to your channel than. :)
Thank you :)
Seems more like a meatball than a dumpling to me...
hes trying too hard to keep his eyes open XD
Ham? Why not prosciutto or pancetta?
Speck is not regular ham, is more like smoked prosciutto without the bone
Va88 So if i can't find speck, i could replace with smoke prosciutto?
Marth Hi there, from what my Italian friends tell me - this is a great recipe for left overs so you could use prosciutto but I think that it might be a bit soft and not have enough flavour like Speck does.
italian ham called Speck? check your sources!! Speck is german for ham. and your canerdli are german Knödel. as expected north italy has lots of german influence. but ur not mentioning it in one word. bumper.
WHAT IS THE MUSIC AT THE END PLEASE??? the one that kinda sounds italian and is very romantic. If you answer darude - sandstorm your balls will fall off the next morning you wake up.
DajaWaja ...
Darude sandstorm lololololololololooxkvnqlsdvnsinvnv'vn [ [vn [oewnvpoejvpiv2i 2oinvpeokeknvlmfaonapkfnovj ev[oinefvoinemvkenv'envenve[ivneivnevn lol
this is called caneDerli. not canerli.
Is it me or does his head looks big? :00
haha lol speck is german
***** Last time I checked that kind of speck was an Italian PGI ;)
Speck is german and not italian...wtf