Green Canederli with Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

Green Canederli with Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

60 g chopped onion
120 g chopped boiled spinach or fresh baby spinach
2 tbsp extra virgin olive oil
2 eggs
50 ml milk
40 g hard cheese
1 tablespoon flour
180 g stale bread cut into cubes
1 pinch of nutmeg
butter
salt
pepper
Carandini Glaze with Condimento Bianco and Parmigiano Reggiano

Suggested match

Method

Fry the onion in 2 tablespoons of oil until golden brown and a little melted. Blend the spinach together with the eggs and milk and then add the mixture to the bread cut into 1 cm cubes, the onion, grated hard cheese, flour, salt and nutmeg.
Let the dough rest for 30 minutes in the fridge. With your hands, form 10 balls with the help of a little flour. Cook them over a low heat in boiling broth for 15 minutes. Serve with melted butter and Carandini Glaze with Balsamic Vinegar of Modena and Parmigiano Reggiano

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