Small almond Canederli with Prosciutto di Parma
Preparation time: 30 minutes
Serves 4
INGREDIENTS
· 200g Stale bread, diced
· 50g Almonds, coarsely-chopped
· 60g Parmigiano Reggiano, grated
· 2 Eggs
· 240g Milk
· 50g Parma Ham, shredded
· 1 tbsp. Parsley, chopped
· 1 Pinch of grated nutmeg
· Salt & Pepper
· 2 litres vegetable stock
To serve:
· Parma Ham
· Butter & Sage q.s.
METHOD
1. Mix the bread and cheese with the chopped sage. Add the eggs then blend with 1/3 of the milk. Moist the bread and start working the mix (add the milk a little at a time). Every time you add the milk, let the mixture rest and give the bread time to absorb the liquid added.
2. In the end, the mixture shall be soft, yet not too wet. Season with the nutmeg, check the taste, add pepper and finish with the Parma Ham shreds and the almonds.
3. Leave to rest for 30 minutes.
4. Form a salami-like shape, cut in portions of about 40g then shape each one into a ball.
5. Boil the Canederli in stock for about 15 minutes, then drain and sauté in a pan with butter, more sage leaves and the Parma Ham left over cut into strips.
