Preparazione

• Start with the capon broth by placing the leg in a saucepan with the leek, the celery cut into pieces and the clove;
• add 2 litres of water and bring to a boil.
• Cook for an hour over a moderate flame, reducing the amount of water by about a third.
• Remove the crust from the slices of bread and crumble the slices into a bowl.
• Add the grated Parmigiano Reggiano, the two hams cut into chunks, the chives, a sprinkling of nutmeg, salt and pepper.
• Mix everything and, if necessary, soften the mixture with the milk.
• Model the mixture by hand forming balls.
• Dip the balls into the broth and add the diced pumpkin.
• Cook for 10 minutes and voila … the Canederli are ready to be served.

Useful tip: to make sure that the canerderli are of the right consistency, first dip only one into the broth: if it breaks, add a little flour to the dough.