Canederli ai finferli ? chanterelle dumplings

Main Dish
4 servings
15 min
20 min
Very Easy
This mushroom is used in just about any way imaginable and is great preserved under vinegar or dried. But it's always delicious.


Number of serving: 4
300 gr of day old or more, white bread

80 gr of fresh mu

25 gr onion

15 gr fresh Italian parsley

1 clove garlic

50 gr flour

80 gr butter

80 gr Grana Padana or Parmigiano Reggiano

150 cc vegetable broth

olive oil extra virgin



  • Finely chop the onion and blond it a tiny bit of butter. Cut the bread into cubes and pour over these the boiling hot milk and let rest for half an hour.
  • Meanwhile, clean the mushrooms, cut them into medium pieces and sauté in a pan with oil and a small clove of garlic that has been lightly squished for about 10-15 minutes. Remove from heat and salt to taste.
  • Add the chanterelle mushrooms to the bread, and then add the eggs, the flour, a portion of the grated cheese and the chopped parsley. Mix well and form medium sized balls.
  • Cook them in the vegetable broth for 10-15 minutes, drain and arrange them on a plate and dress with a walnut size of butter and cheese.


Canederli ai Finferli ? Chanterelle Dumplings, photo 1Canederli ai Finferli ? Chanterelle Dumplings, photo 2


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