Canederli Di Zucca Recipe
red kuri canederli · foie gras · esoterra spinach · cranberry · thyme
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Ingredients
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Canederli Dough
Foie Gras Filling
Spinach Sauce
Method
Canederli Dough Preparation
- 1
Prepare the Squash
Peel and cube the red kuri squash, then steam or boil until soft. Allow to cool.
- 2
Mix the Dough
In a large bowl, mash the cooked squash. Add the bread crumbs, eggs, grated Parmesan cheese, salt, black pepper, nutmeg, and fresh thyme. Mix until well combined.
- 3
Shape the Canederli
Form the dough into small balls, about the size of a golf ball. Make an indentation in the center of each ball.
Foie Gras Filling
- 4
Prepare the Filling
Mix the diced foie gras and dried cranberries in a small bowl. Spoon the filling into the indentation of each canederli, then carefully seal the dough around the filling.
Cooking the Canederli
- 5
Cook the Canederli
In a large pot, bring salted water to a gentle boil. Carefully drop the canederli into the water and cook for about 15 minutes or until they float to the surface. Remove with a slotted spoon.
Spinach Sauce Preparation
- 6
Plating
- 7
Serve
Plate the canederli on a serving dish and drizzle with the spinach sauce. Garnish with additional thyme if desired.