Posts in Uncategorized

Canederli(savoury dumplings)

Ingredients

      • 2-3 day old bread (approx. 6 buns)
      • 200 g seasoned lucanica sausage
      • 200 g fresh lucanica sausage
      • 4 eggs
      • parsley
      • nutmeg
      • 6 tablespoons of flour
      • ½ litre of milk
      • salt (to taste)
      • pepper (to taste)

Instructions

Place the diced stale bread in a bowl. Pour the milk over it and let it soak for half an hour. Add the four eggs and the flour to the bread and milk mixture.
Dice the sausage and mix it into the bread mixture, then add the chopped parsley and a pinch of salt, pepper and nutmeg.
Work pieces of the canederli mixture into balls about 8-10 cm in diameter.
Prepare a meat stock and cook the canderli in it for at least 15 minutes at very low heat.
They are ready when they rise to the surface of the broth.

Serve with the broth or drained and seasoned with melted butter and sage.

Ingredients

      • 2-3 day old bread (approx. 6 buns)
      • 200 g seasoned lucanica sausage
      • 200 g fresh lucanica sausage
      • 4 eggs
      • parsley
      • nutmeg
      • 6 tablespoons of flour
      • ½ litre of milk
      • salt (to taste)
      • pepper (to taste)

Instructions

Place the diced stale bread in a bowl. Pour the milk over it and let it soak for half an hour. Add the four eggs and the flour to the bread and milk mixture.
Dice the sausage and mix it into the bread mixture, then add the chopped parsley and a pinch of salt, pepper and nutmeg.
Work pieces of the canederli mixture into balls about 8-10 cm in diameter.
Prepare a meat stock and cook the canderli in it for at least 15 minutes at very low heat.
They are ready when they rise to the surface of the broth.

Serve with the broth or drained and seasoned with melted butter and sage.

Trentino style rabbit

Ingredients

  • 1 whole skinned rabbit
  • Onion, garlic and lard, slightly fried together
  • dry white wine
  • Garda Trentino extra-virgin olive oil
  • rosemary (to taste)
  • laurel (to taste)
  • sage (to taste)
  • salt (to taste)
  • white pepper (to taste)
  • meat stock

Instructions

Cut the rabbit into pieces and brown them over low heat together with the fried garlic, onion and lard in Garda Trentino extra-virgin olive oil. Add the white wine and, before it evaporates completely, add the mixture of herbs, salt and pepper. Then transfer the rabbit to the oven and bake at 180°C for about two hours. Remember to baste it frequently with the meat stock to prevent it from becoming too dry. Once cooked, serve with piping hot Storo polenta.

 

Ingredients

  • 1 whole skinned rabbit
  • Onion, garlic and lard, slightly fried together
  • dry white wine
  • Garda Trentino extra-virgin olive oil
  • rosemary (to taste)
  • laurel (to taste)
  • sage (to taste)
  • salt (to taste)
  • white pepper (to taste)
  • meat stock

Instructions

Cut the rabbit into pieces and brown them over low heat together with the fried garlic, onion and lard in Garda Trentino extra-virgin olive oil. Add the white wine and, before it evaporates completely, add the mixture of herbs, salt and pepper. Then transfer the rabbit to the oven and bake at 180°C for about two hours. Remember to baste it frequently with the meat stock to prevent it from becoming too dry. Once cooked, serve with piping hot Storo polenta.

 

Apple Strudel

Ingredients

  • 300 gr. puff pastry
  • 1 kg apples
  • 100 gr. breadcrumbs
  • 100 gr. sugar
  • 40 gr. pine nuts
  • 40 gr. raisins
  • cinnamon (to taste)
  • grated lemon zest

Instruction

Peel and slice the apples in a bowl, then mix them with the raisins, pine nuts, sugar, lemon zest and cinnamon.
Roll out the pastry dough until very thin using a floured rolling pin.
Sprinkle the breadcrumbs over the dough and then spread an even layer of apple filling over them.
Brush the edges of the dough with beaten egg yolk then roll up the dough and seal it at the ends.
Brush the surface of the strudel with the remaining egg yolk and cook in the oven at 200°C for about 30 minutes. Dust with icing sugar before serving.

Ingredients

  • 300 gr. puff pastry
  • 1 kg apples
  • 100 gr. breadcrumbs
  • 100 gr. sugar
  • 40 gr. pine nuts
  • 40 gr. raisins
  • cinnamon (to taste)
  • grated lemon zest

Instruction

Peel and slice the apples in a bowl, then mix them with the raisins, pine nuts, sugar, lemon zest and cinnamon.
Roll out the pastry dough until very thin using a floured rolling pin.
Sprinkle the breadcrumbs over the dough and then spread an even layer of apple filling over them.
Brush the edges of the dough with beaten egg yolk then roll up the dough and seal it at the ends.
Brush the surface of the strudel with the remaining egg yolk and cook in the oven at 200°C for about 30 minutes. Dust with icing sugar before serving.