Austrian Style Liver Dumplings - {Canederli}

Recipe Ingredients

3/4 lb	340g / 11oz	Day old dark grain or rye bread - cut 1/2" cubes
1 1/4 cups	296ml	Milk
4 oz	113g	Pancetta - finely chopped
2 oz	56g	Liver salami - cut small cubes
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
2		Eggs
4 oz	113g	Unsalted butter
2 oz	56g	Speck - cut 1/8-inch julienn
1/2 cup	118ml	Grated Asiago

Recipe Instructions

Place the bread in a mixing bowl, douse with the milk, mixing well, and let stand 5 minutes. Meanwhile, place the pancetta into a 12- to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute.

Remove and allow to cool, about 5 minutes. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces. Bring 6 quarts water to boil and add 2 tablespoons salt. Place the balls in the water and cook 6 to 7 minutes, until tender.

Meanwhile, place the butter and speck in a 12- to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add the grated cheese and toss to coat. Serve immediately.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2D24) - from the TV FOOD NETWORK"

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