Canederli

Place the diced Stale white bread in a large bowl. Warm the Whole milk slightly and pour it over the Stale white bread, ensuring all pieces are moistened. Let it soak for at least 15-20 minutes, or until the bread is soft, gently pressing to help it absorb the milk.

In a small pan, melt the Butter over medium heat. Add the finely minced Yellow onion and sauté until translucent, about 5-7 minutes. Add the finely diced Speck and cook for another 3-5 minutes until lightly browned and fragrant. Remove from heat and let cool slightly.

Add the sautéed Yellow onion and Speck mixture to the soaked Stale white bread. Crack the Large eggs into the bowl, then add the chopped Fresh parsley, grated Parmigiano-Reggiano, Fine sea salt, and Black pepper.