3pintsstrawberrieshulled and quartered (about 6 cups
For The Poaching Liquid:
1lemonjuice and zest
4 tablespoonsgranulates sugar
1small piececheese-cloth and string
For the Strawberry soup: gently mix the strawberry, sugar and balsamic vinegar in a bowl and set aside to macerate for at least ½ an hour.
For the dough: Put the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs, the vanilla and 1/4 teaspoon salt. Sprinkle the flour on top, and fold it in gently, add the stale bread. The dough will be stiff and somewhat sticky. Put in the refrigerator for at least half an hour. When cold, shape the dough in small balls with wet hands, or a spoon. Keep on a lined tray in the fridge until ready to cook. Toast the breadcrumbs in a pan with the butter, add cinnamon and sugar.
Prepare the poaching liquid by boiling the water with the lemon juice, the zest, the sugar, and the salt. Tie all the remaining ingredients in the cloth and place in the poaching liquid. Simmer.
When ready to cook, gently place the Canederli in the poaching liquid and simmer for 4 to 5 minutes. Roll in the toasted breadcrumbs. Serve on the strawberry soup.