Monday, June 20, 2011

Slow Food Waitakere and Canederli with Cheese and Onion Sauce



Yesterday we had the Slow Food Waitakere AGM at my place, followed by brunch, which was actually a long lunch! Everybody brought food and drinks, and it was such a great spread! So lovely to have so many good Slow Food friends who happen to be good cooks too!




And now for the recipe of the day: Canederli (Knödel in German) is something my Mum made often when I was a child. There is no strict recipe because they are made with left-overs, and the base is left-over bread. But here you can find my basic recipe, with step by step instructions. I really prefer them in a broth, but the other day I wanted to make them with onions and cheese, I didn't think of publishing them on the blog as the photos are not exactly pretty, but my husband loved them! He said that he actually preferred them served this way! Once again left over bread was put into good use!








Canederli with Cheese and Onion Sauce





Prepare the canederli and cook them in a light vegetables stock (instructions here). Peel and finely slice 4 onions (white or brown) and simmer them slowly with a little olive oil and salt. I cooked them in my Le Creuset pot, on low and keeping the lid on, for about 45 minutes. I added a little stock from the canederli from time to time, but just a drop. When the onions were as soft as butter I added the canederli (cooked and drained, keep the stock to drink!), grated some edam cheese on top, added a sprig of fresh sage and put the lid back on for 5 minutes. Then I served them, with lots of sauce. Yes, they were perfect and filling for a winter evening!


Photos and Recipes by Alessandra Zecchini ©

29 comments:

  1. Hi Alessandra; your AGM sounds more fun than most AGMs! I bet the conversation was interesting. What is that lovely dish with golden pastry on it? Is it a pie of some sort?

    ReplyDelete
  2. WOW! I bet you had a great time during your AGM! Love recipes that uses leftovers as ingredients! Thanks for sharing!

    ReplyDelete
  3. @ Mark, it was a vegetable pie with caramelized onion, pumpkin, feta and other vegetables, really super!! I have to say that most of the food was vegetarian, the only non-vegetarian dish were the Cornish pasties that a Cornish lady made. Yep, the AGM part was quick and not boring :-) I guess that we are more into eating!

    ReplyDelete
  4. un ottimo biffet molto invitante!ricette invitanti!

    ReplyDelete
  5. E' tutto molto invitante... come sempre! Aspetto la tua ricetta con il pomodoro (anche in scatola). Un abbraccio e buona giornata, Chiara

    ReplyDelete
  6. Belli questi raduni...... Voglio organizzare anch 'io qualcosa del genere con le mie amiche.....è così bello cucinare insieme o cmq scambiarsi le pietanze, nascono sempre nuovi spunti!....e questi canederli.... Invitanti! Ciao franci

    ReplyDelete
  7. I canederli sono buonissimi, anche la versione glutenfree mangiata l'anno scorso in Alto Adige, mi ha conquistata. Un bacione, a presto.

    ReplyDelete
  8. Interesante questo modo di servire i canederli...e bellissimo il raduno!

    ReplyDelete
  9. anche io faccio i canederli in inverno molto spesso, da quando anni fa li conobbi, andando in trentino, non ho mai smesso, mi piacciono tantissimo...i tuoi sono venuti molto bene...un abbraccio

    ReplyDelete
  10. You have the ability to make the simplest of foods delicious. These look wonderful and I'm guessing they taste every bit as good as they look. I hope you have a great day. Blessings...Mary

    ReplyDelete
  11. ciao Alessandra!!! il mondo e' proprio piccolissimo e internet grande grande!!!! quando trovo italiani sparsi per il mondo e poi della mia zona non riesco a trattenere l'entusiasmo!! ti scrivo in privato altrimenti non mi bastano le righe!! a prestissimo!!
    anna maria

    ReplyDelete
  12. Oh, I am absolutely drooling over the Canederli...! We have something similiar in Germany, Knödel as you said, but I have never eaten it this way, with cheese and onion sauce, what a genius idea...:D)!!

    ReplyDelete
  13. che bel goloso ritrovo...e i canederli che bontà...a me piacciono davvero tanto!

    ReplyDelete
  14. Noto che proprio in fondo al tavolo è rimasto un posticino libero, arrivo subito ^_^ così poi mi porti anche dal tuo parrucchiere!!!
    Bacini

    ReplyDelete
  15. Just found your blog and loving it! Following you...

    cookingfoodie.blogspot.com

    ReplyDelete
  16. Son contenta di averli postati adesso :-). Son brutti ma buoni!

    ReplyDelete
  17. @ Cooking Foodie, welcome! I will come and visit you :-).

    ReplyDelete
  18. THIS IS DELICIOUS WITH CHEESE AND ONION SAUCE, a real treat, I LOVE, HUGS.

    ReplyDelete
  19. Mmmmhhh, devo concentrarmi sul fatto che tra un mese sarò nella patria dei canederli e ne farò scorpacciate! A Firenze con questo caldo non c'è verso di mangiare niente di decente!

    ReplyDelete
  20. That sounds fantastic! So easy and tasty - will have to remember it for when I next have leftover bread ...

    Thanx so much for visiting my blog - so glad you liked my rainbow!! Even though it wasn't Mardi Gras ...

    Have a great day!!

    ReplyDelete
  21. Wauw, so now I also discovered your blog! Looks great :-) I have a huge weak spot for Southern German cooking and have been looking for a nice recipe for Knödels - your Canederli look great, and I like your giving instructions for the how-to but still leaving room for playing around with ingredients and measures. They are now on my to-try-list :-)

    Kind greetings, Agnes

    ReplyDelete
  22. ...I find it interesting how there are those similarities and yet differences between the cooking of Northern Italy, Southern Germany, Switzerland, Austria etc...and your take on these typically Central European dumplings look great :-)

    ReplyDelete
  23. i canederli sono una meraviglia, me li prepara sempre un amico trentino :)

    ReplyDelete
  24. It seems like a fun party! I'd love to try the every dish!

    ReplyDelete
  25. I just read your beautiful article about the Dolomites - I went there for a week of walking last summer and was taken aback by the beauty of the landscape. Thank you for writing about it so beautifully and especially for the tale about the gnomes, which I didn't know.

    Ciao, Agnes

    ReplyDelete
  26. Thank you Agnes, glad you liked it, I think that travel is my favourite writing subject. :-).

    I love the Dolomites too, will go back in winter!

    ReplyDelete
  27. My brothеr гecommended I might lіke this ωebsite.
    Ηe uѕed to be entіrely rіght. Thіs post tгuly mаde my ԁay.
    You cann't consider simply how a lot time I had spent for this info! Thanks!
    My web page : Visit The following Page

    ReplyDelete

LinkWithin

Related Posts with Thumbnails