Canederli allo Speck are traditional bread dumplings from Trentino-Alto Adige made with stale bread, speck, herbs, eggs, and milk. They are gently simmered in broth or served with melted butter, making them one of the region's most comforting Alpine specialties.
Place the bread cubes in a large bowl and pour the milk over them. Let stand for 15 minutes.
Melt the butter in a skillet over medium heat and sauté the onion until translucent.
Use day-old bread rather than fresh bread, as it absorbs the liquid without becoming mushy. Keep the broth at a gentle simmer to prevent the dumplings from breaking apart. Authentic Canederli should be tender while still holding their shape.
Add the diced speck and cook for 2 to 3 minutes until lightly browned.
Transfer the onion and speck mixture to the soaked bread.
Add the eggs, parsley, flour, nutmeg, salt, and black pepper.
Mix gently until the ingredients are evenly combined.
Allow the mixture to rest for 10 minutes.
With damp hands, form the mixture into balls about 2 inches in diameter.
Bring the broth to a gentle simmer. Do not allow it to boil vigorously.
Carefully add the dumplings to the broth.
Simmer for 15 to 18 minutes until the dumplings are cooked through and float to the surface.
Serve the dumplings in the hot broth or drain them and serve with melted butter and a sprinkle of chopped parsley.
