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Käseknödel is a traditional dumpling enriched with cheese originating from Tyrol and South Tyrol. These cheese dumplings are typically served as a side dish that shows an inventive way of using leftover stale bread. The stale bread is mixed with cheese, eggs, butter, milk, onions, parsley, salt, and pepper.
Käseknödeln are usually boiled in water or fried in butter on both sides until golden brown and then served in a broth or with various salads and stews.
Spinatknödel is a spinach dumpling from Tyrol that is usually served as a side dish. It provides an inventive way of using up leftover stale bread, which is combined with a combination of spinach, eggs, butter, garlic, onions, and cheese, preferably parmesan.
After they have been boiled, the dumplings are traditionally drizzled with melted butter and sprinkled with grated cheese.
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Pilzeknödel or canederli ai funghi is a traditional dumpling enriched with mushrooms. The dumplings originate from Tyrol and South Tyrol and they're typically served as a side dish that displays an inventive way of using leftover stale bread.
The bread is usually mixed with mushrooms (porcini or chanterelle), eggs, butter, milk, onions, parsley, salt, and pepper in order to make the dumplings. Pilzeknödel are boiled in water or fried in butter on both sides until golden brown. They're typically served in a broth or with a variety of stews.
Mushroom dumplings can also be enjoyed as they are, sprinkled with grated Parmigiano-Reggiano.
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Canederli al grano saraceno are traditional dumplings originating from South Tyrol. The dumplings are typically served as a side dish that displays an inventive way of using leftover stale bread. For this version of canederli (or knödel), the bread is usually mixed with buckwheat flour, wheat flour, onions, milk, eggs, parsley, speck, chives, salt, and black pepper.
The speck is chopped and fried with onions, then mixed with diced bread. The eggs are whisked with milk, seasoned with salt and pepper, and both types of flour are then added to the mixture. Bread and speck are mixed with the rest of the ingredients and the dumplings are cooked in boiling salted water.
MAIN INGREDIENTS
Canederli ai quattro formaggi or vier käse knödel are traditional dumplings enriched with four types of cheese. The dumplings originate from Trentino-Alto Adige, but they're also popular in the neighboring Austrian Tyrol. Canederli ai quattro formaggi are typically served as a side dish that displays an inventive way of using leftover stale bread.
The bread is usually mixed with eggs, butter, milk, onions, parsley, salt, and four cheeses – Trentingrana, Puzzone di Moena, Casolet, and Fontal. The dumplings are boiled in water and served with melted butter or as an accompaniment to stews.
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