List of Ingredients
- 12 OZ. of squash
- milk
- 5 OZ. of chard, plus extra
- stale bread
- 1 C. of grated Asiago cheese
- 3 TBSP. of grated Grana Padano cheese, plus extra
- 12 of large lettuce leaves
- 1 of egg
- Vegetable broth
- Bread crumbs
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel the squash, cut it into pieces and cook them in boiling broth for 30 minutes. Soak the bread in the milk for about 20 minutes. Trim the chard, eliminating the tougher stalks, and cook it in boiling water for a few minutes. Drain and cool it under cold water, then squeeze it out and puree it with the bread after you’ve squeezed it out very well.
Pour the mixture into a bowl, stir in the grated cheeses, egg, salt and pepper and form 12 large balls about the size of an apricot to form the canederli dumplings, then coat them in the bread crumbs. Blanch the lettuce leaves in boiling water for 30 seconds; drain them, cool them in cold water, then dry them on a clean cloth.
Drain and puree the squash with about 1 cup of broth and a pinch of salt. Spread the lettuce leaves out and place a dumping in the center of each one. Wrap each one up with the leaf, first wrapping the part without any stalk, then the sides and then roll them up.
Steam the canederli dumplings for 10 minutes in a steamer or using a steam basket in a pot. Spread the cream of squash onto plates, settle 3 canederli dumplings on each plate and garnish with some additional chard leaves to taste, some grated Grana Padano cheese and a drizzle of oil.