I have much respect for Dirce. She is 93 years old, and looks quite frail, but she is still shopping, and cooking her famous food. What a strong and wonderful woman.
Brava, Dirce!! You and your coming are beautiful!! Thank you for sharing your canederli and your family with us!! Grateful to Pasta Grannies for sharing so many recipes, so many Italian Nonne with us!! Grazie mille!
The way you make sure to capture stories from them, and a lot of themselves & history, is the best part.. and i really am here for the recipes. Above & beyond what I'm here for
I got so tickled. Take smaller bites so you can talk to me! Sooo cute. I was a little taken aback by boiled bread, but then I remembered I do the same thing when I make chicken and dumplings. Sweet of her to feed the birds, too. The butcher shop looked amazing, too!
An efficient way to use up old bread and scraps of dead pigs, for sure. Seeing Dirce's chough friends was the highlight of the episode, though - they were ready and waiting!
In addition to the fact that they are not easy to find, because they are a typical product of that area, (where they are made at home) when you find them they cost a lot!
Throughout Austria, Germany, and the Czech Republic, these would be cut into slices with a piece of thread and served with a small piece of meat, with gravy over both.
The first time I had canederli was in Bolzano and I had my doubts; bread dumplings!? There were like cloud pillows, so light and so delicious. Thank you Vicky for bringing us such delights.
I wonder what the history for this is. In German and Eastern European Jewish cuisine, we have a similar food called a kneidel (plural kneidlach), matzah ball in English. It's made in mostly the same way but with matzah crumbs, chicken/goose fat and water instead of soft bread, speck and milk. Usually served in chicken broth during Passover. How wonderful the cultural connections are 😊
Thank you, Dirce! Friday nights are always the best night of the week - another Pasta Grannie - another lovely woman to meet.
Yum! What a wonderful recipe! Please thank her for us for sharing.
I have much respect for Dirce. She is 93 years old, and looks quite frail, but she is still shopping, and cooking her famous food. What a strong and wonderful woman.
Also, feeding the crows in winter. So wonderful.
Brava, Dirce!! You and your coming are beautiful!! Thank you for sharing your canederli and your family with us!! Grateful to Pasta Grannies for sharing so many recipes, so many Italian Nonne with us!! Grazie mille!
The part when one of the producers was yelling “basta, basta ,basta” was hilarious 😂.
It looks delicious! Dirce seems like a lovely person. Thanks to you all for this wonderful video.
The way you make sure to capture stories from them, and a lot of themselves & history, is the best part.. and i really am here for the recipes.
Above & beyond what I'm here for
I got so tickled. Take smaller bites so you can talk to me! Sooo cute. I was a little taken aback by boiled bread, but then I remembered I do the same thing when I make chicken and dumplings. Sweet of her to feed the birds, too. The butcher shop looked amazing, too!
Val di Fiemme is such an incredible place.
More awesome recipes to try and now know what I wanna do this weekend 🎉
❤❤❤❤❤ ALL PASTA GRANNIES! Makes me want to move to ITALY!
My grandparents immigrated from that region in the 1920s.
An efficient way to use up old bread and scraps of dead pigs, for sure. Seeing Dirce's chough friends was the highlight of the episode, though - they were ready and waiting!
What an amazing shop, difficult to find anything like it in the UK. Just all the vacuum packed stuff in the super markets.
I take no compliments without honesty..... take a slightly small bite to eat them more easier, Nonna is based.
Damn. Look delicious.
There are even vegetarian, canederli.
Should the bread be dry before cutting it into cubes, or after?
yes, here's a link to a leek and cheese recipe we filmed a few years ago: ruclips.net/video/fyKQ572vrR8/видео.html 😁 best wishes, Vicky
@@pastagranniesOh, thank you!
In addition to the fact that they are not easy to find, because they are a typical product of that area, (where they are made at home) when you find them they cost a lot!
I think it's easier to cube fresh bread and then dry them, as the process will be quicker. 🙂 best wishes, Vicky
Throughout Austria, Germany, and the Czech Republic, these would be cut into slices with a piece of thread and served with a small piece of meat, with gravy over both.
The first time I had canederli was in Bolzano and I had my doubts; bread dumplings!? There were like cloud pillows, so light and so delicious. Thank you Vicky for bringing us such delights.
What an interesting name, Dirce, a figure from classical mythology. (If there’s a saint by that name she is unknown to me.}
I wonder what the history for this is. In German and Eastern European Jewish cuisine, we have a similar food called a kneidel (plural kneidlach), matzah ball in English. It's made in mostly the same way but with matzah crumbs, chicken/goose fat and water instead of soft bread, speck and milk. Usually served in chicken broth during Passover. How wonderful the cultural connections are 😊
For a quick thing, I quite like Knorr's Austrian soup packet with them in.
❤️💚❤️💚🇦🇺