{"id":686648,"date":"2024-12-30T06:26:00","date_gmt":"2024-12-30T06:26:00","guid":{"rendered":"https:\/\/www.intouchrugby.com\/magazine\/?p=686648"},"modified":"2024-12-30T14:37:02","modified_gmt":"2024-12-30T14:37:02","slug":"recipe-small-almond-canederli-with-prosciutto-di-parma","status":"publish","type":"post","link":"https:\/\/www.intouchrugby.com\/magazine\/recipe-small-almond-canederli-with-prosciutto-di-parma\/","title":{"rendered":"RECIPE: Small almond Canederli with Prosciutto di Parma"},"content":{"rendered":"<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-686650\" src=\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2024\/12\/Screenshot-2024-12-20-182747.png\" alt=\"\" width=\"253\" height=\"189\" \/><\/h3>\n<h3>Small almond Canederli with Prosciutto di Parma<\/h3>\n<p>Preparation time: 30 minutes<\/p>\n<p>Serves 4<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<p>\u00b7 200g Stale bread, diced<\/p>\n<p>\u00b7 50g Almonds, coarsely-chopped<\/p>\n<p>\u00b7 60g Parmigiano Reggiano, grated<\/p>\n<p>\u00b7 2 Eggs<\/p>\n<p>\u00b7 240g Milk<\/p>\n<p>\u00b7 50g Parma Ham, shredded<\/p>\n<p>\u00b7 1 tbsp. Parsley, chopped<\/p>\n<p>\u00b7 1 Pinch of grated nutmeg<\/p>\n<p>\u00b7 Salt &amp; Pepper<\/p>\n<p>\u00b7 2 litres vegetable stock<\/p>\n<p><strong>To serve:<\/strong><\/p>\n<p>\u00b7 Parma Ham<\/p>\n<p>\u00b7 Butter &amp; Sage q.s.<\/p>\n<p><strong>METHOD<\/strong><\/p>\n<p>1. Mix the bread and cheese with the chopped sage. Add the eggs then blend with 1\/3 of the milk. Moist the bread and start working the mix (add the milk a little at a time). Every time you add the milk, let the mixture rest and give the bread time to absorb the liquid added.<\/p>\n<p>2. In the end, the mixture shall be soft, yet not too wet. Season with the nutmeg, check the taste, add pepper and finish with the Parma Ham shreds and the almonds.<\/p>\n<p>3. Leave to rest for 30 minutes.<\/p>\n<p>4. Form a salami-like shape, cut in portions of about 40g then shape each one into a ball.<\/p>\n<p>5. Boil the Canederli in stock for about 15 minutes, then drain and saut\u00e9 in a pan with butter, more sage leaves and the Parma Ham left over cut into strips.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Small almond Canederli with Prosciutto di Parma Preparation time: 30 minutes Serves 4 INGREDIENTS \u00b7 200g Stale bread, diced \u00b7 50g Almonds, coarsely-chopped \u00b7 60g Parmigiano Reggiano, grated \u00b7 2 Eggs \u00b7 240g Milk \u00b7 50g Parma Ham, shredded \u00b7 1 tbsp. Parsley, chopped \u00b7 1 Pinch of grated nutmeg \u00b7 Salt &amp; Pepper \u00b7 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":686649,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-686648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/686648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=686648"}],"version-history":[{"count":0,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/686648\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/686649"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=686648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=686648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=686648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}