-
1
Cut the bread into cubes about 1/3 inch wide and set aside in a large bowl.
-
2
Melt the butter in a pan with the olive oil and gently saute the onion. When soft, add the speck and cook for a few minutes. Add the onion and speck to the bread, along with the herbs, eggs and milk. Season with a small pinch of salt and some pepper.
-
3
Mix - hands are best - until well combined and leave the bread to soak up the milk for about 15 minutes. Stir the mixture occasionally so that the bread is evenly coated.
-
4
You're looking for a mixture that you can roll into a ball. Depending on the bread and how well it soaks up the liquid, you may need to add a tablespoon of breadcrumbs and one of flour. Be aware not to use too much flour or the canederli will become too hard or chewy inside.
-
5
With wet hands (have a bowl of water next on hand for convenience), roll a handful of the bread mixture into compact balls, about 2-2 1/2 inches in diameter until you have 8 canederli.
-
6
Cook the canederli in boiling beef broth or water for about 10-12 minutes, or until they float. Serve with some of the broth and some chives, or alternatively, remove from the broth and serve with a sage and butter sauce, made simply by melting butter in a skillet, adding the sage leaves and gently cooking until fragrant, about 1 minute, then tossing the canederli in this with a few spoonfuls of the broth to create a creamy emulsion. Serve immediately.
