Weather 
Webcams 
Attractions 
Gastronomy 
Tours 
Events Recipe Main courses
Canedels Engiadinais
Knödel are enjoyed not only in Tyrol but also in the Engadin. They are best served in soup or briefly fried in butter alongside a salad.
The following recipe comes from Radiotelevisiun Svizra Rumantscha (RTR).
Ingredients
- 300 g stale white bread
- 200 ml milk
- 4 eggs
- ½ tsp salt
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 150 g Salsiz
- 200 g half-white flour
- 2 l stock
Preparation
- Cut the white bread into small cubes and soak it in warm milk.
- Cut the Salsiz into small cubes.
- Beat the eggs. Add the salt, herbs, softened bread and Salsiz. Mix in the flour.
- Shape into balls using two soup spoons. Simmer in the stock for 15–20 minutes.
