ESECUTIVO STRADE VINO E SAPORI inglese.cdr - Trentino

a recipe to enjoy at home
Second itinerary
In the shadow of the
Brenta Dolomites
Ingredients for 4 people
- 750 g floury potatoes
- 200 g white flour
- 1 egg
- salt
filling
- 10 walnuts
- 200 g soft fresh mountain dairy cheese
- 200 g mushrooms (boletus or chanterelle)
condiment
- butter
- chives
- walnuts
- fresh cherry tomatoes
- grated cheese
TIONE
CARISOLO
4
Lomaso potato tortelli with
mountain dairy cheese and
Bleggio walnut filling
Boil the potatoes in salted water, peel them
while still warm and then put them through a
sieve. On a rolling board, mix the mashed
potatoes with white flour, add the egg and
salt. Mix well and then leave to rest. With a
rolling-pin, roll out a layer 4-5 mm thick . Cut
into circles of 6-8 cm diameter each. For the
filling, grind the kernels of 10 walnuts and mix
them with the diced mountain dairy cheese
and mushrooms sweated in a little butter. Put
a spoon of the filling on each pasta circle.
Cover with another circle, close the edges well
with your fingers. Drop the tortelli into plenty
of boiling salted water. As they come to the
surface, take them out with a perforated
spoon and place them on the individual plates.
Coat with melted butter, minced chives,
walnuts and diced fresh cherry tomatoes.
Sprinkle with grated cheese and serve at
once.
PINZOLO
VAL RENDENA
SAN LORENZO IN BANALE
1
3
STENICO
FIAVE’
COMANO TERME
CAMPO LOMASO
SARCHE
BALLINO
PIEVE DI BONO
ARCO
RIVA DEL GARDA
STORO
2
VAL DI LEDRO
1 2
It’s called Ciuìga and it is a particular
salami with turnips; a manifestation of
the extreme poverty in the past of the
local population who, to eke out the
small amount of meat available, had the
brilliant idea of mixing it with boiled
white turnips. We are in the area of San
Lorenzo in Banale (46), Bleggio and
Lomaso. When smoked this sausage has
a highly aromatic flavour.
Continuing our journey, when you arrive
in Tione, you have two options; to turn
left towards Storo, or go in the opposite
direction towards Val Rendena.
3
Storo, in the Valle del Chiese, on the
border with the province of Brescia, is
known for its production of local maize
which yields a yellow flour (29)
particularly appreciated in the classic
recipe of this area: the ‘carbonera’
polenta.
Val Rendena welcomes us in scenery that
assumes more and more the contours of
the alpine landscape as you climb
towards the Brenta Dolomites. The first
flavour we meet is the typical Spressa
delle Giudicarie D.O.P. (22). This is a table
cheese that, in the past, was made only
in the alpine pastures using “skimmed”
4
milk; in fact it has a low fat content and
sometimes a sweet flavour or, at other
times, a strong or spicy taste depending
on the maturing period. This is the
kingdom of the “Razza Rendena”,
indigenous bovines that are taken to the
summer pastures at the beginning of
June and return to valley in late
September.
Other interesting productions in this
valley are the result of meat processing,
which, in bygone times, corresponded to
a real need to preserve it. Not to be
missed a visit to the sausage factories
situated in Val Rendena (35, 36).
29