1cupstale white breadcut in small pieces, crust removed
1poundricottadrained really well
1 stick Butter
1pinchsalt and pepper
2tablespoonsgeen onionfinely chopped
Servings: makes 12 canederli
Combine the bread, the ricotta, and the butter in a food processor and pulse until combined. Add the eggs one at the time, the salt and pepper and mix until a sticky but solid dough, forms. Put in a blow and add the flour by hand, with a wooden spoon. Set aside in the refrigerator to rest for at least 20 minutes. Shape the canederli in small balls using your wet hands and a spoon.
Bring a large pot of water to a boil. Add the salt, then simmer. When ready gently lower the canederli in to the simmering water.
Cook for about 10 minutes and drain well with a slotted spoon. Place in 4 serving bowls.
Meanwhile prepare the brown butter. Melt the butter in a small pan with a thick bottom. Brown the butter until it reaches a medium caramel color and you can see small brown bits floating at the bottom. Careful not to burn. It can be made in advance.
Serve the ricotta canederli drenched with the brown butter, a sprinkle of parmesan and finish with the chopped green onion.