Place the stale bread cut into 1 cm cubes in a bowl, add the eggs beaten with a pinch of pepper and salt, and the milk. Mix thoroughly and let it rest for at least two hours, covering everything with a towel or cloth.
During the two hours, remember to stir the bread occasionally, making sure to flip the pieces from the bottom to the top so the mixture absorbs the liquid evenly throughout. The bread should become moist and soft but without falling apart.
So, after two hours, finely cut the speck and onion and prepare a sauté in extra-virgin olive oil and butter.
Let the sautéed mixture cool, and once the bread has softened, incorporate it into the bread mixture along with the other ingredients: the chopped parsley and chives, the nutmeg, and finally, sprinkle the flour over the top.
Gently and thoroughly mix everything together, then cover the container and let it sit for at least half an hour to allow the flavours of the ingredients to blend and create the distinctive taste of canederli.
After half an hour, use this mixture to form the canederli, which should have a diameter of about 8–10 centimetres. To prevent the mixture from sticking too much to your hands, dip them in a bowl of water kept nearby.
Once the canederli are shaped, roll them on a plate of white flour and set them aside.
As for the cooking, remember that canederli should be cooked together in boiling broth, so prepare your meat broth and place the canederli in it for at least 15 minutes over a very low heat.
When they float to the surface, your canederli are ready.
Served in broth or with melted butter and sage, ensuring they are still piping hot.
