Canederli butter sage and traditionally speck but I made duck prosciutto 2 days ago so I used that instead

Given that I love speck, I finished making duck breast prosciutto two days ago, and since I didn't have any, I decided to use that instead.

I also used some leftover bread I had made four days ago.

Note: In Trentino, they probably use white bread, not semolina… but I think it's an acceptable substitution.

The recipe I used is the one from Pasta Grammar (multiplied by 2 because I had 200g of stale bread).

200g of stale bread, cut into cubes

300g of milk

100g of diced speck (I used duck prosciutto here) + a few slices for the pan.

1 egg (this doesn't need to be doubled… I used two, but then added breadcrumbs because it was too runny, so I recommend using one for both 100g and 200g of bread).

30g grated Parmigiano-Reggiano

(The recipe calls for parsley, but I omitted it because I don't like it)

a pinch of nutmeg (I don't like it, so I replaced it with a pinch of cumin)

Pepper

Salt

Add breadcrumbs if needed

30g butter (trust me, it's more than enough, even with double the amount of all other ingredients… in the original recipe they call for 30-45g of butter (and they make half) I think you can go with half their amount)

sage leaves (the recipe calls for fresh, but the dried ones I had also work)

The recipe is very simple:

– Mix the bread and milk and let them absorb for 30 minutes (or even less if you mix by hand).

– Add all the other ingredients (except those used in the pan) and mix well by hand. Check the consistency and add breadcrumbs if necessary (keeping in mind that the breadcrumbs will dry out after 10-15 minutes, so don't overdo it and let them sit before adding more).

– Make meatballs.

– Boil in plenty of water until they float.

– Heat butter, sage, and sliced ​​speck in a pan until lightly browned.

– Sauté the balls in the pan until golden brown.

Next time, I'll definitely try them with speck (perhaps in broth, which is another traditional way to make them).

PS. I know this subreddit is only for traditional italian recipes but I only changed really few things, I think this can be still be called canederli and I posted the traditional recipes too. If it's still not traditional enough you can remove this recipe no problem.