Canederli alle rape e formaggio Stelvio DOP

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Canederli with turnips and Stelvio DOP cheese

Dairy products:

Cheese Butter 

Difficulty: easy
Preparation time: 30 minutes (+ 1/2 hour resting time)
Cooking time: 20 minutes
Total duration: 80 minutes
A recipe by Stefano Cavada

Ingredients for 4 people

100 g cooked red beet
50 g onion
120 g bread for dumplings (stale bread cubes)
20 g extra virgin olive oil
2 eggs
50 g Stelvio DOP cheese
20 g flour
1 tablespoon chopped parsley
Melted butter
Grated cheese


Fry the onion in the oil until golden brown. 
Blend the beet with the eggs and mix together with the bread, onion, Stelvio DOP cheese cut into small cubes, flour, salt and chopped parsley.
Let the dough rest for half an hour. 
Divide the dough into 8 pieces and form the dumplings.
Cook the resulting dumplings over low heat in boiling water for 20 minutes. 
Serve with grated cheese and melted butter.

Wine pairing:

We recommend a Kalterersee Auslese

Regional recipe from Südtirol

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at