“Canederlotti” made with nettles

A tasty typical Trentino dish proposed in an original version, in which nettles are the real protagonists. Cook the “canederlotti” yourself following the recipe of Malga Cimana and amaze your guests!

Ingredients for 4 people

• 300 g of stale bread
• 200 g of nettles
• 2 eggs
• 1/2 onion
• 1 tablespoon of grated “Trentingrana” cheese
• milk to taste
• flour to taste
• salt, pepper and nutmeg to taste
• sage to taste
• 40 g of butter

Preparation

1. Cut the bread into cubes and wet it with the warm milk
2. Carefully wash the nettles, blanch them in salted water, squeeze well, cut finely and then mix them with the bread
3. Finely chop the onion, sauté it in extra virgin olive oil and add it to the dough
4. Allow the dough to cool slightly and then add the eggs. Season with a tablespoon of grated “Trentingrana” cheese, salt, pepper, nutmeg and mix well by adding a little flour until obtaining a soft but well-tied dough
5. Form the small “canederlotti” with the dough and boil them in hot salted water for about 10 minutes
6. Drain and brown them in a pan with melted butter and sage, adding more grated “Trentingrana” cheese to taste.

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