Yeah, There’s Paula on my Left Arm.
pop quiz: the lyric above is from what song and artist? clue: originally it was Flo on the left, but, I guess, the lads at the seaside made it more state-side friendly with Paula.
Mike and Paul, a couple of friends of ours, run a small walking holiday company. In summer they offer walking holidays in the ‘winter ski resorts’ of ‘Chamonix‘ and ‘the Dolomites‘. On their holidays in the French Alps, Paula does the all the cooking so her recipe book is bulging. I’ve taken a few of her favourites to share.
Canederli Dumplings Recipe from the Dolomites.
If it is feeling a little chilly outside Canederli Dumplings, a specialty in the Dolomites, are truly irresistible.
Canederli Dumplings are always on the menu of restaurants in the Dolomites and can be cooked with many different fillings. This is Paula’s cheese version.
Ingredients for Canederli Dumplings.
- 450 gram Stale White Bread*, cubed
- 2 tbsp Double Cream
- 3 Eggs
- 2tbsp Milk
- 1 Onion, finely chopped
- 40g Butter
- 200g Cheese
- 25g Parmigiano Reggiano, grated
- 1tbsp fresh Chives, chopped
*In the Alps ‘stale bread cubes’ are available in supermarkets. In the UK you need to get bread without preservative so that you can allow it to go stale without it going mouldy!
How to Make Canederli Dumplings.
- In a large bowl, mix together the eggs, milk and cream.
- Add the bread, stir and set aside to allow the bread to soak up the liquid.
- Fry the onion gently in the butter, allowing it to soften, but not brown.
- Cut the cheese into small pieces; different types of cheese can be used, especially if leftovers.
- Add the onion, cheese, parmesan and chives to the bread mix and combine to form a soft dough.
- If the mixture is too dry, add a little more milk.
- Using floured hands, make golf ball sized dumplings with the dough.
- Bring a large pan of water to just below boiling.
- Gently drop the dumplings in and cook for about 20 minutes; they should float.
Traditionally, two or three ‘canederli’ are served in a light broth or with melted butter.
For more of Paula’s scrumptious recipes have a look at her online Chalet Cookbook.