Canederli in Brodo

Place the cubed stale white bread in a large bowl. Pour the lukewarm whole milk over the stale white bread and let it soak for 15-20 minutes until softened, gently pressing occasionally to ensure even absorption.

While the bread soaks, melt the unsalted butter in a small pan over medium heat. Add the finely minced yellow onion and sauté until translucent, about 5 minutes. Add the finely diced speck and cook for another 3-4 minutes until lightly crispy. Remove from heat and let cool slightly.

Once the bread has softened, gently squeeze out any excess milk, but do not wring it dry. Add the sautéed yellow onion and speck mixture to the bread. Incorporate the large eggs, freshly grated Parmigiano-Reggiano, finely chopped fresh parsley, fine sea salt, and freshly ground black pepper.