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 ©