Try Canederli with black kale and saffron for a gourmet twist on a traditional Italian dish.

Canederli con cavolo nero e zafferano

Discover the gourmet version of traditional Italian recipes with Canederli con cavolo nero e zafferano. These refined dumplings from Alto Adige transform a rustic dish into an elegant first course, rich in flavor. Enhanced with black kale, toma cheese, and Parmesan, the bread dumplings are boiled and then sautéed in butter for a golden exterior and a soft, tasty center.

The key ingredient is saffron, which adds a distinctive aroma and vibrant yellow color, creating a pleasing contrast with the green kale. Perfect for a Sunday lunch or a special dinner, these canederli showcase how a few traditional ingredients can become an original and sophisticated dish.

Ingredients

• 150g of stale bread
• 100g of black kale
• 100g of toma cheese
• 50g of grated Parmesan
• 2 eggs
• 100ml of milk
• A pinch of saffron
• Salt and pepper to taste
• Butter for sautéing

Instructions

1. Start by chopping the stale bread into small cubes and place them in a large bowl.
2. Wash and finely chop the black kale, then add it to the bread.
3. Cube the toma cheese and add it along with the grated Parmesan.
4. In a separate bowl, beat the eggs with milk and saffron, then pour over the bread mixture.
5. Season with salt and pepper, and let it rest for about 30 minutes.
6. Shape the mixture into dumplings using your hands.
7. Boil the canederli in salted water for about 10 minutes.
8. In a pan, melt butter and sauté the boiled canederli until golden.
9. Serve hot, optionally with a saffron cream sauce.

Total Time

Preparation: 30 min | Cooking: 20 min | Total: 50 min

Cuisine

Italian

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