Ingredients
| 3/4 lb. | day-old bread, cut into 1/2-inch cubes | | 1-1/4 cup | milk | | 4 oz. | pancetta, finely chopped | | 2 oz. | liver salami, cut into sm. cubes | | 1/2 cup | flour | | 1/2 tsp. | nutmeg | | 1/2 tsp. | freshly ground black pepper | | 1/2 tsp. | salt | | 2 | eggs | | 4 oz. | butter | | 2 oz. | speck, cut into 1/8-inch julienne | | 1/2 cup | grated Asiago cheese |
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Instructions
Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes. Meanwhile, place pancetta into a 12- to 14-inch sauté pan and place over medium heat. Cook until fat is melting, approximately 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, approximately 1 minute. Remove and allow to cool, approximately 5 minutes. Add eggs and mix well.
Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil and add 2 tbsp. salt. Place balls in water and cook 6 to 7 minutes, until tender.
Meanwhile, place butter and speck in a 12- to 14-inch sauté pan and melt over medium heat. Draw canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.
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