Instructions: Place bread in mixing bowl and douse with milk, mixing well, and let stand 5 minutes.

Meanwhile, place pancetta into a 12-inch to 14-inch saute pan and place over medium heat. Cook until fat is melting, about 5 minutes, and add bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add eggs and mix well.

Form into 15 to 20 quarter-sized balls. Bring 6 quarts water to boil and add 2 tablespoons salt. Place balls in water and cook 6 to 7 minutes, until tender.

Meanwhile, place butter and speck in a 12-inch to 14-inch saute pan and melt over medium heat. Draw canederli well and toss into pan. Add grated cheese and toss to coat. Serve immediately.

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