Liver canederli are a traditional dish from the mountains of Northern Italy and South Tyrol: rustic, comforting dumplings made with stale bread, beef liver, fresh herbs and a hint of lemon zest. This humble recipe turns simple ingredients into a warm, nourishing dish full of character. Once simmered gently and served in hot beef broth, these dumplings embody the essence of Alpine home cooking and hearty winter flavors.
Traditional
Comfort food
Alpine cuisine
Liver Canederli
Liver canederli are traditional Alpine dumplings made with bread, beef liver and herbs, served in hot broth for a nourishing and rustic dish.
Ingredients
- Stale white bread 300 g
- Beef liver 200 g
- Oil to taste (or 100 g kidney fat)
- Onion 1/2
- Parsley or chives
- Garlic 1 clove
- Marjoram 1/2 tsp
- Egg 1
- Salt to taste
- Lemon zest (optional)
- Milk as needed
- Beef broth for serving
Tools
- Bowl
- Meat grinder
- Pot
- Wooden spoon
- Saucepan
Instructions
- Cut the bread into very small cubes and place in a bowl.
- Grind the liver together with oil (or fat), the sautéed onion, garlic and parsley.
- Add egg, salt, marjoram and lemon zest.
- Mix the liver mixture with the bread; add a splash of milk if too dry.
- Let rest for one hour, then shape the dumplings.
- Simmer in salted water for 15–20 minutes.
- Drain and serve in hot beef broth.
Nutritional values (per serving)
Calories
380 kcal
380 kcal
Fat
20 g
20 g
Carbohydrates
35 g
35 g
Protein
20 g
20 g
Sugar
3 g
3 g
Fiber
2 g
2 g
Sodium
400 mg
400 mg
This post is also available in: Italiano (Italian)
