Pasta Grannies enjoy easy-to-make bread dumplings called canederli!
Vložit
- čas přidán 26. 03. 2020
- Who fancies a change from pasta this evening? Canederli are dead easy and very popular in the Süd Tirol, north eastern Italy. Just over the border in Austria and further away in Germany, they are called knödel. Here Paula shares her version in her most wonderful old fashioned kitchen.
Canederli:
320g white bread, several days old (usually bread rolls)
25g butter
1 onion chopped
water - start with 200 ml and add more gradually until the bread is moist
4 eggs, beaten
2 tablespoons all purpose/plain flour
1/2 teaspoon salt
2 tablespoons chopped parsley
200g speck or prosciutto, diced fine
about 700ml stock and 2 tablespoons chopped chives for serving.
Makes 8
For more info on Paula's 'maso' - and her hotel - see www.plunhof.it/it/plunhof/il-... - Krátké a kreslené filmy
As a Southern Italian (Sicilian) I’ve never seen this type of dish. I learn new dishes from the North of Italy here on pasta grannies. Thank you, Vicky. Ciao a tutti!
The regionality of Italian cooking is wonderful! best wishes, Vicky
That is because this is a very Austrian dish. Südtirol has still a lot of Austrian traditions left. They speak German and also their national dress (what Paula is wearing) is similar to the Austiran Dirndl. It just goes to show how connected we all are :)
Se ti capitasse di andare in Alto Adige provali, Orazio - i canederli fatti come si deve sono buonissimi! Li mangiavo sempre in vacanza sulle Alpi, da bambina.
Non hai mai sentito parlare dei canederli? Ma non è possibile dai, sono conosciuti in tutta Italia 😂 io non sono nemmeno mai andata in alto Adige, abito in toscana eppure li conosco, ma tutti li hanno sentiti almeno nominare... 😅
Actually its an austrian recipe, Knoedelsuppe ... You can see it is the italian equivalent of that word. And she speaks german as well as most of the border villagers do.
I've lived in Germany and I've lived in Austria but there's no Knödel like canederli from south Tyrol! ❤❤❤❤
Thank you Vicky for your journey to South Tyrol !
My favourite dish when I visit Innsbruck. I like it with melted butter and Parmesan cheese grated on top with a beautiful tomato salad on the side . Pasta grannies for the win !
delicious! thank you Sarah. best wishes, Vicky
So thankful to pasta grannies for introducing us to one lovely granny after another. Warmest hugs for the grannies and much love for the team! 💕
I'm from Germany, and this is just the way my mother made them too. They were my favorite dish..
Always a pleasure to watch the latest episode. In these times more than ever, it's a treat. Stay safe and thank you.
hi Groucho, I'm delighted to hear that 😊 Stafe safe wherever you are in the world, best wishes, Vicky
Mahlzeit! :) Love the channel, glad to see a granny from Südtirol!
I wonder how the grannies are doing considering Italy has so many cases of the corona virus. Also love the channel!
Yeah, please inform us about the grannies
I pray they are ok.
They did an update a while ago telling that they had a good amount of material already recorded and they won't (obviously) moving through Italy while the quarantine is still up :)
Vicky reported all the “grannies” are doing ok. God bless Italy. ❤️🇮🇹
Yeah was wondering the same.
They look absolutely delicious! I love her kitchen and all the traditional dishes and utensils in it.
I especially loved the stove with its rings which you remove to fit the saucepans into the hob, so the bottom is closer to the flames. There is an art to using it, needing long handled saucepans! best wishes, Vicky
This is amazing! I live in Brasil and my grandmother used to cook this for me in winter time. 🧡
She was brazilian too, but both her parents were children of people from northern Italy. This is not an usual "italian food" recipe were I live, so I never knew how to make it. Thank you for this video!
Best wishes to all the Pasta Grannies. Keep safe and healthy.
thank you Peter! 😊🌺 best wishes, Vicky
A perfect recipe idea for my leftover bread crumbs. 👌
Oh so many memories of having the dumplings we lived in treviso and used to go to cortina to ski and would have these after skiing 😊
There are so many delicious Italian foods but this is my absolute favourite Italian meal! Yummy 😋
Ms. Vicky, great recipe & looks delicious & although i'm Irish, my wife is Austrian/German, her birthday was yesterday 03-26, & she is now 55, she remembers this recipe & is going to make it, i have never tried it, but i have had matzah ball soup with chicken stock ( schmaltz chicken fat ) , the kosher version & it was good, my wife will say the pastagrannies win best recipe of the week on you tube. God Bless all, stay safe with this chaotic crisis occurring, & as the Holy Bible says " THIS TO SHALL PASS" AMEN.
hi Steve, happy birthday to your wife! I sincerely hope America does not suffer a large loss of life from the pandemic. The virus decays more quickly in bright dry warm sunshine, so the weather may be on your side. best wishes, Vicky
@@pastagrannies Ms. Vicky, my wife said thank you for the happy birthday wishes as do I , she is the best wife in the world to me & i love her with all my heart, we have not been affected by the coronavirus/covid 19, nor have any immediate family members, but I am a Christian so I pray for everyone to be safe & healthy, we know Italy is getting hit very hard, God Bless you all & stay safe., btw, my wife's name is Teresa, spelled same as Mother Teresa as she is Roman Catholic.
Wow. I worked in Ticino in Switzerland. Nearby some what. Bread dumplings. Yum!
Her table is so low... That would make my back ache
Awesome video!! Thanks for the content amidst all this! Praying for Italy and the world 💜💜
hi Kathleen, glad you enjoyed the video. I think people were smaller when the farmhouse was built 😊 best wishes, Vicky
Grazie mille dal Veneto! Proprio quello che volevo fare stasera.
God Bless the Pasta Grannies and keep them safe! I made Cavatelli and Broccoli Rabe tonight! Thank you Grannies!
As a german always enjoying a good Knödel recipe ;-) looks delicious! Also was really surprised that the woman is speaking a german dialect that i understand Very well
This is a strong Austrian influenced dish. My family lives near by in Austria. We called the knodels.
Looks delicious. I quickly realized that this is the Italian version of matzo ball soup
Me too. I kept waiting for the parsley root in the chicken stock.
Canederli sounds similar to kneidlech.
Same here!! Just in time for Pesach ... minus the bread, of course :-)
Definitely a connection!
Mit surprising as s great deal of jewish cuisine is unfluenced by european cuisines :)
That stoneware mixing bowl with handles. 😍
That's a beautiful kitchen. It looks like a Studio Ghibili background.
Classic Austrian alps hut, also called ,,Alpen Hütte''
Now I know where the “thumbs down” come from; my finger slipped. Ouch. How do you take it back?
It's fun listening to her German and to see how the German word is transliterated with Italian spelling!
Well, it is a dialect. My mom is half austrian and my bff is from vienna. In Südtirol, they call them Canederli, in my mom's region Oberösterreich near Linz they call them Suppenknödel/soupdumpling, in Vienna they call them Speckknödel/Speckdumplings. I life my whole life in germany/Regensburg, it is in Bavaria near the Border and we in our Family eat them with a souce of green beans, speck and a lot of onions. In the Wintertime with soup and the BEST, in my opinion, cut them suckers in thick slices and grill them with a Garlicoil on the Barcebue with a fresh salad on a hot summer day
mmm, grilled with garlic oil sounds delicious - thank you for sharing! best wishes, Vicky
Hi Helena, I was confused too as I don't speak German and that is what the language sounds like. It also seems the preference is to speak proper German, rather than Italian as a second language. People look to Innsbruck not Verona or Milan as their local city. best wishes, Vicky
@@pastagrannies I'm not sure if there was a swapping back and forth like there was with the Alsace region, but it's my understanding that Südtirol only became part of Italy during the early 20th century, to do with the World Wars. I know there's been an increase in the number of Italian speakers in the cities (partly because of Mussolini's Italianization efforts but also just migration), but yeah, the predominant language is still Germanic. A very interesting dialect, I think! As a German learner in the southwest of Germany, it's fun to hear other dialects, which can be so different (similar to the Italian dialects and languages)!
Wonderful bread dumplings! A perfect dish for me the Italian and my wife the German. Might try it this weekend since we are huddled inside. Hope you are doing well! Andrà tutto bene!
Thank You for another wonderful video!!!!! What a delightful meal!!!!! We will definitely make this asap‼️‼️‼️❤️
Looks so delicious and comforting
Well that looks YUMMY!! Perfect for a drizzly grey day here in 🇨🇦
Interesting how close they are to Austria and how much influence that has. This is a variation of what we Slovaks call Kledliky and the Germans call Semmelknoedel.
Love this channel please more granny recipes❣️❣️
mmm... matzoh ball soup - just in time for Passover!
It's called Cneidalach in Yidish. Sounds almost the same
Oooh yessss this is so delicious!!! I worked in the Alto Adigio region years ago and used to eat this a lot but never knew how it was made!!! Thank you for the recipe! Mahlzeit 😉
Thank you! Looks delicious!
Fantastic!👍😋❤
Beautiful!
Love that stove!
isn't amazing. It's also the central heating! best wishes, Vicky
Il piatto ha un aspetto davvero delizioso, e la sua cucina è bellissima ❤️❤️❤️
I had something very similar in Vienna - it didn't have the speck. It was served with mushroom goulash and it was absolutely delicious.
Probably Semmelknödeln. Essentially the same dumpling, just without the Speck.
Ködel😍😍 one of my soul foods
Will try my hand at this delicious looking dish🇨🇦🙏
Yummy! 👏👏👏
Another great video,
Paula speaks switch / german. 🥰🤩🤩🤩
Good that I live in Südtirol, I eat this dish very often :D
I'm going to try making this this afternoon! I am in Minnesota, United States!
Brilliant! They seem easy to make but getting the right of liquid is crucial to get the desired fluffy texture. And there are a lot of variations (no speck for lent, with spinach, with cheese, with red beets)
I agree, also supermarket bread ( in Ireland and the UK) is no good to cook with ( or eat)
All the women we interviewed insisted the dinner rolls were the thing to use, but I read somewhere (annoyingly cannot remember where) that traditionally the big loaves of bread (sourdough?) in the Sud Tirol had to last weeks, and canederli were one of the things housewives with made the very last of the loaf. Ingredients vary - even brains were added. I would love to know more. best wishes, Vicky
@@pastagrannies The meantioned dinner rolls are called "Semmeln" and are eaten mainly for breakfast. since the stale quite rapidly the time line is buying them in the morning and using the leftovers for next day lunch. the loafs you mean are called "Weggen" (images.app.goo.gl/YLe1AfwQyQx1P8u96) and are a simple white bread. the reason we use them is that there is less crust which shouldn't go into a Knödel and they "age" better. my mother made me always cut away the crust of the semmeln and I still do it :) in fact the bread should not be totally dry because it would crumble cutting it. you want little cubes of stale (1-3 days old) bread to ensure a fluffy texture. otherwise the Knödel get to too hard. "if you throw them, you could kill someone" is a comment to a bad cook. furthermore a Knödel must never be cut with a knife, but torn apart with spoon and fork. cutting it would signal the cook that they are too hard :)
Keep up the good work. In case you come back to Südtirol let me know beforehand
hi Moritz, thank you very much for sharing your experience, that's so helpful. And yes I will definitely get in touch the next time we visit the Sud Tirol. 🌺😊 best wishes, Vicky
This looks very interesting!
Prayers for Italy
That looks like a very safe place to be right now.
Alas the ski resorts in the region have seen several cases of CV19. best wishes, Vicky
😋Looks great‼️
GOOD🔔😉👍️✨
We make knodelach dumplings from matzah crumbs and serve in chicken soup. The ultimate comfort food!
OH PLEASE MAKE THIS FOR ME! I LOVE BROTHS!
I wish I lived there, I really do.
The beds are tiny and the mattresses stuffed with hay. It's fascinating. best wishes, Vicky
Hay? Talk about a step back in time!
yes thats 100% an austrian speciality ^^
The so called "Speckknödel" have their origin in Alto Adige
@@lanzner1 You find them all over Tyrol, and variations of it are common all over Austria nowadays. As houskovy knedlíky, they've even become a part of Czech cuisine. It all makes sense when you realize that this all used to be a single country.
This the best dish 12out of 10.
varda che bel magnar, me piase.. via davanti italia! un strucon de rio grande do sul brasil
ciao, un strucón dall Italia
Would it be possible to have an update on the Grannies? Maybe every few days? We are all praying for our Grannies and Vicky to be safe and unharmed.
thank you for your concern. We've been calling our ladies, and so far so good. It's a little bit tricky to give twice a week news as we ourselves don't get that kind of update. Several have videoed messages which you can watch on the Pasta Grannies Facebook page. If there are any developments (I hope not) I will let you know. best wishes, Vicky
What a lovely dress! Paula you look ravishing
This looks tasty! It looks like it's similar to a matzah ball (but made with bread and speck, as opposed to matzah meal and smaltz).
LKOVE THIS VIDEO!
This looks so much like Matzah balls. I wonder if this knodel/Matzah balls would be good in veggie stock or fish stock?
hi Sam, canederli can be served in a variety of ways - especially over the Austrian border (when they turn into knudel) and flavourings can vary too. 😊🌺 best wishes, Vicky
She is the boss of the hotel Plunhof www.plunhof.it and this is her farm. You can make holidays there
Špek yaaas ♥️
I suggest to try them fried in butter 😋 maybe not super healthy but very good
my auntie made is something very similar, how ever she put them in sauce not broth. So yummy!
hi Brenda, I understand there are various ways of serving bread dumplings and also they're made with different flavourings 😊🌺 best wishes, Vicky
It’s like Italian matzoh ball soup.
first of all its not italian its from southtirol, secondly if it would be a matzoh ball soup it would be called Matzen Knödel Suppe and not Speck Knödel
💜
Is she speaking German or a sort of blended version of German & Italian since they live so close to the border?
It's a german dialect. South Tyrol has been a part of Austria until 1919/20, and is now an autonomous province within Italy. The main languages are German, Italian and Ladin.
I have a question that is totally unrelated to food, but why does Vicky use the definite article "the" with Südtirol? To me that's like saying "Today we're in the Essex or the South Carolina". The channel is great by the way 👍
Hello Boeser, I'm not sure why either. I was thinking along the lines of 'the south of France' and 'the alps'. It's Südtirol from now on! best wishes, Vicky
So is this like a beef matzoball soup?
those would be Called Matzen Knödel not Speck Knödel
Still called Speckknödel and not canedeli lol! And it's a Tyrolean dish that has nothing to do with Italy. It's important to mention you don't want the water to boil with bubbles as this destroys the Knödel. The other two very famous tyrolean Knödel dishes are Kasknödel (cheese dumplings) and Spinatknödel (spinach dumplings).
buon appetito
Could we just use stuffing mix?
hi Kelly, I have to confess I have no idea. If you try, please let us know how they turn out! best wishes, Vicky
So hers didn’t fall apart when put in the water. What if it did? What would she have done to fix the issue?
More breadcrumbs or more milk
hi Scott, make sure the bread is properly soaked through, but is still firm; leave it for 20 minutes, and even put the mixture in the fridge for a bit. Also note that Paula cooks the canederli at a very gentle rate, more a poach, not a rolling boil. best wishes, Vicky
This sounds a lot like matzo ball soup. AKA Kanaidel.
Very much like knaidlach.
kind of the same but different: matzo is unleavened bread, and the canederli don't include chicken fat or baking powder. 😊🌺 best wishes, Vicky
@@pastagrannies Thanks Vicky. The words are similar in sound -- wonder if they are derived from the same root (knaidlach and canederli). Unleaevened bread + baking power almost equals leavened bread.
@@dish4675 pretty sure, there's 'Knödel' in German as a middle ground.
Skip the salt water and boil in the broth.
Why not cook the bread dumplings in the meat stock instead of water?
hi Mary, good question. There is no reason why not, except the finished plate won't look as nice. The stock will 'muddy' with the starch and occasional breadcrumb. best wishes, Vicky
Can someone send me the video of the nonna on second 0:05? Thanks
hi Carolina, good spot. This is actually the sister of Margherita czcams.com/video/ZizAAOAl4XE/video.html and she didn't do a video for us, we just loved her smile 😊 best wishes, Vicky
@@pastagrannies I love her smile!!!
She's practically Austrian
Interestingly enough most south-tyrolians I know (which admittedly aren't many) when asked id they felt more Austrian or Italian, they would usually answer that they felt German. I think this is because when South-Tyrol was annexed by Italy, there was no Austrian national identity. The people living in what is now the republic of Ausria identified as German subjects of the Habsburg Empire.
@@biseinerheult78 Austria is also ethnically German, but nationally Austria. The split happened during the Austro-Prussian war. The name German shouldn't be used for any country as it has a larger spread than the Germany itself. Switzerland, Liechtenstein, Austria, (even Luxemburg and Netherlands if you consider Middle and Lower Germans as Germans).
Kind of seems like matzoh balls.
What language is she speaking?
Tyrolean German.
Probably Knödli, not Knödel, in the local dialect. Knödli -> canederli :-)
The local people always call Knödel/Knödli, Canederli is an Italianised name. Just like Südtirol is called as Alto Adige in Italian.
That part of Italy, Bolzano area, they don’t consider themselves Italian, they don’t even speak Italian!!
Very true, they are only Italian in citizenship and documents. But, you can't deny that the identity is Tyrolean, Austrian or the greater scope is German.
When you pronounce, it sounds almost like knoedli, or matzo balls! Substitute gribenes (fried bits of chicken skin) for the speck, and matzo meal for the bread crumbs, and you have matzo balls.
Drink * only * MALT LIQUOR.
I'm italian and I don't understand her🙄
hi Stefano, I didn't understand a word either 😊 best wishes, Vicky
German language like, didn't sound Italian like.
Because it is a German (Tyrolean dialect).
Those people are sooo lucky to have been able to stay in their own country, and not immigrated to a non cultural country..what lucky lucky people..instead of being in a mish mosh society!
I am a Dubliner but live in England and Love Italian food! I also cook German dishes too, but I agree its better to live in your own culture,
Do you mean non-diverse society? BTW people choose to emigrate.
I live in Alto Adige/South Tyrol and I am happy to have good Turkish, Indian or Chinese Restaurants nearby
What nationalist nonsense.
I agree that they are really lucky. Sudtirol is for the Sudtrioleans
It's a regional Tyrolese version of the Austrian/Bavarian 'Semmelknödel' (which in turn owe a lot to Bohemian influence). But unlike these it's not a rather neutral side dish to soak up the main-course sauce, rather this is almost a main in its own right because of the savoury and filling 'Speck'. A feast!
If you try it yourself: take small crunchy rolls and let them age a few days, not rubber-bread from the supermarket. Let the mixture rest for a quarter-hour between mixing steps to ensure that it's uniformly moistened and eggs and flour start to bind. Heat water just to a slight simmer or otherwise the boiling water will likely break up the Knödel. Enjoy.