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

Diet

Vegetarian

DIFFICULTY

Medium

Ingredients

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

Preparation

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

Matched Product

WHITE GLAZE

with Sweet Wine Vinegar

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