Kanitali

Look what I'm making for dinner :o)

It's called kanitali, and there are two things about this dish.  1.  I have no idea how it's supposed to be spelled and 2. it is yummy.  It is a family recipe from my Aunt Donna's family.  You cook the dumplings in ham broth.  I can't share the recipe, but I can share the recipe for ham broth.  I'm sharing because not even the Joy of Cooking cookbook has a ham broth recipe.  If you have any suggestions on how to make the broth better please share . . .

enough water to fill a stock pot 3/4 full

1 ham bone with meat left on (usually from leftover ham.)

1/2 onion

1 carrot or handful of baby carrots

1 stalk celery

salt & pepper
thyme
bay leaf

Add the ham bone and meat to the water.  Once the water is boiling add onion, course chopped, course chopped carrot (whole baby carrots), and celery chopped into 1-2 inch pieces.  Add the herbs. 
Let simmer for 2-3 hours.  Remove ham, onion, carrot, celery and herbs from the broth.
If you are using fresh thyme it will be easier to retrieve later if you tie it together with the bay leaf.  Put the onion, carrot, and celery in a blender with a cup of the broth.  Blend together and add back to the broth.  Either use the broth or store it for later.
Some tips
- I use powdered thyme for soups/broths because it just becomes part of the broth and doesn't have to be fished out. 
- The onion half just needs to be chopped in half and then take the skin off.
- If you want a thicker broth you can add a potato.  Make sure to blend it with the other ingredients to add back into the broth.
- My most helpful tip - I use a pasta pot that has a strainer that sits inside of the pan while everything is cooking.  When the broth is done cooking you can just lift it out and have all of the removable bits in the strainer.