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Canederli with Tuscan kale and saffron · GialloZafferano.com

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  Speaker 1: Canederli with Tuscan kale and saffron are rich, soft Italian
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  Speaker 1: bread dumplings served on a smooth saffron cream. The dumplings
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  Speaker 1: are made with cavolo nero, toma cheese and parmigiano, then
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  Speaker 1: boiled and browned in butter, so they stay tender inside
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  Speaker 1: and lightly golden outside. With these quantities, you obtain about
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  Speaker 1: 12 dumplings for 4 servings. Prep time is about 40
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  Speaker 1: minutes plus 20 minutes resting time for the dough. Cooking
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  Speaker 1: time is about 25 minutes. For the canederli, you need
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  Speaker 1: 200 grams of Italian kale, also called cavolo nero, to
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  Speaker 1: be cleaned. 0.15 gram of saffron, one packet. 50 grams
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  Speaker 1: of toma cheese. 150 grams of stale bread. 20 grams
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  Speaker 1: of parmigiano-reggiano cheese, about 4 tablespoons, grated. 2 eggs. Fine salt,
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  Speaker 1: as needed. 25 grams of type 00 flour. 80 grams
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  Speaker 1: of whole milk, about one-third of a cup. 50 grams
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  Speaker 1: of butter, about three and a half tablespoons. For the
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  Speaker 1: saffron sauce, you need 0.15 gram of saffron, one sachet.
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  Speaker 1: 200 grams of fresh liquid cream, about 0.8 cup. Fine salt,
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  Speaker 1: as needed. Start with the dough. Break the stale bread
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  Speaker 1: into small pieces and place them in a bowl. Pour
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  Speaker 1: the whole milk over the bread and let it soak
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  Speaker 1: until the pieces are soft. Meanwhile, clean the Tuscan kale.
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  Speaker 1: Remove and discard the tougher central ribs from each leaf.
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  Speaker 1: Bring a pot of salted water to a boil and
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  Speaker 1: keep this water, because you will use it later for
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  Speaker 1: cooking the dumplings. Boil the kale leaves in this salted
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  Speaker 1: boiling water for 5 to 7 minutes, until they are tender.
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  Speaker 1: Drain the kale well, then squeeze it firmly to remove
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  Speaker 1: as much water as possible. Let it cool, then chop
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  Speaker 1: it finely with a knife. Transfer the chopped kale to
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  Speaker 1: a large bowl. Take the soaked bread, squeeze it very
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  Speaker 1: well with your hands to remove the excess milk, and
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  Speaker 1: add it to the kale. Add the grated parmigiano-reggiano, the eggs,
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  Speaker 1: and a pinch of fine salt. Grate the tomato cheese
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  Speaker 1: and add it to the bowl. In a small cup,
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  Speaker 1: dissolve the saffron in a little warm water. Stir with
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  Speaker 1: a teaspoon until the liquid is smooth and the saffron
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  Speaker 1: is fully dispersed. Pour this saffron liquid into the kale
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  Speaker 1: and bread mixture. Add the type 00 flour. Knead everything
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  Speaker 1: with your hands until you obtain a compact and homogeneous dough.
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  Speaker 1: Cover the bowl with plastic wrap and place it in
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  Speaker 1: the refrigerator for 20 minutes to rest. After the resting time,
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  Speaker 1: take the dough and divide it into portions. With damp
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  Speaker 1: hands if needed, roll each portion between your palms to
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  Speaker 1: form round dumplings, similar in size to meatballs. With these quantities,
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  Speaker 1: you obtain about 12 canaderli, all of similar size so
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  Speaker 1: they cook evenly. Bring the same water you used to
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  Speaker 1: boil the kale back to a boil and adjust the
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  Speaker 1: salt if necessary. Gently place the canaderli into the boiling water.
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  Speaker 1: Let them cook for at least 5 minutes, so they
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  Speaker 1: set and cook through. While the dumplings are boiling, melt
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  Speaker 1: about 1 tablespoon of butter in a skillet over low heat.
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  Speaker 1: When the canaderli are cooked, drain them gently and transfer
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  Speaker 1: them directly into the skillet with the melted butter. Saute
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  Speaker 1: them over medium to medium-high heat, turning them carefully. Spoon
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  Speaker 1: the hot butter over them as they cook, until they
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  Speaker 1: are likey and evenly golden on all sides, with a
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  Speaker 1: delicate crust. Now prepare the saffron sauce. Pour the fresh
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  Speaker 1: liquid cream into a small saucepan and add a pinch
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  Speaker 1: of fine salt. Place over low heat and let the
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  Speaker 1: cream reduce slightly for about 5 minutes, stirring from time
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  Speaker 1: to time, until it thickens to a smooth, coating consistency.
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  Speaker 1: Turn off the heat, then add the saffron and stir
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  Speaker 1: thoroughly until the sauce becomes smooth and intensely yellow. For serving,
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  Speaker 1: spoon some of the hot saffron cream onto the bottom
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  Speaker 1: of each plate. Place 3 canederli on top of the
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  Speaker 1: sauce for each serving. Finish with a little of the
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  Speaker 1: browned cooking butter over the dumplings. Serve the canederli with
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  Speaker 1: Tuscan kale and saffron hot, so the contrast between the
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  Speaker 1: soft interior, the buttery crust, and the warm saffron cream
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  Speaker 1: is at its best.