Austrian Style Liver Dumplings: Canederli

Ingredients

• 0.5 cup asiago grated
• 0.5 teaspoon pepper black freshly ground
• 2  eggs 
• 0.5 cup flour 
• 2 ounces liver salami cut into small cubes
• 1.3 cups milk 
• 0.5 teaspoon nutmeg 
• 4 ounces pancetta finely chopped
• 0.8 pound cocktail rye bread dark cut into 1/2-inch cubes
• 0.5 teaspoon salt 
• 2 ounces speck cut into 1/8-inch julienne
• 4 ounces butter unsalted

Equipment

• frying pan
• mixing bowl

Directions

1. Place the bread in a mixing bowl, douse with the milk, mixing well, and let stand 5 minutes.
2. Meanwhile, place the pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute.
3. Remove and allow to cool, about 5 minutes.
4. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces.
5. Bring 6 quarts water to boil and add 2 tablespoons salt.
6. Place the balls in the water and cook 6 to 7 minutes, until tender. Meanwhile, place the butter and speck in a 12 to 14-inch saute pan and melt over medium heat.
7. Drain canederli well and toss into pan.
8. Add the grated cheese and toss to coat.
9. Serve immediately.