serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 1 clove garlic, finely chopped
- 100 g crustless stale bread, cut into 1cm cubes
- 200 g chicory leaves, destemmed
- 3 eggs, lightly beaten
- 80 g plain flour
- 40 g grated parmesan, plus extra to serve
- salt, pepper and a pinch of nutmeg, to taste
- 40 g butter
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Pour oil into a frypan over medium heat. Add onion, garlic and gently sauté until tender. Add bread cubes and sauté until lightly golden.
Clean and wash chicory and blanch in salted water for 1-2 minutes until just wilted. Drain and squeeze out all excess water with a tea towel, twisting firmly and squeezing hard, then roughly chop.
In a bowl, combine chicory with eggs, flour, parmesan, salt, pepper and nutmeg. Add sautéed onion mixture, and combine with a spoon. Shape into 8 egg-sized balls with floured hands, washing and drying hands if they become sticky. Simmer in salted water for about 8 minutes until just cooked through.
Meanwhile, place a saucepan over medium heat, add butter and cook, stirring until it smells nutty and the milk solids turn golden brown, pour into a heatproof bowl. Drain canederli and serve with browned butter and grated Parmigiano.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
