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.
