Speck canederli in broth with white cabbage salad

Ingredients

For 1 serving

• Bread70 g
• Speck35 g
• Eggs1
• Reduced-fat milk50 ml
• Chives3 g
• All-purpose flour10 g
• Beef broth350 ml
• Cabbage120 g
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil5 g
• Caraway seeds1 pinch
• Saltto taste

Contains: gluten, lactose, eggs, celery,

In season: October – March

Method

1. Cut the stale bread into cubes of about 1 cm and put it in a bowl. Beat the eggs with the milk and pour over the bread, stirring so it soaks evenly.
2. Dice the speck, chop the chives and add them to the bread with the flour and a pinch of salt; knead with your hands until the mixture holds together, then leave it to rest for 15 minutes.
3. Meanwhile make the salad: remove the outer leaves and core of the white cabbage, slice it very finely and dress it with the oil, cider vinegar, caraway seeds and a pinch of salt, massaging it a little with your hands to soften it.
4. Bring the meat stock to the boil in a pan. With wet hands shape the mixture into dumplings the size of a mandarin, pressing them firmly so they don't fall apart.
5. Lower them into the stock, reduce to a gentle heat and cook for 15 minutes at a light simmer, until they float and are firm in the middle.
6. Serve the dumplings in their hot stock, with the cabbage salad on the side.