Typical recipes
Barley soup
- 150 gr. dried borlotti beans
- 200 gr. pearl barley
- 4 potatoes
- 1 carrot
- 1 stalk of celery
- 1 onion
- 1 bone or a smoked pork rib
- Nut
- Oil
- Water to taste
Method
Sauté with carrot, celery, onion and a little oil.
Add the diced potatoes.
Add the barley, the beans previously soaked in water the night before and the pork bone.
Fill with water just enough to cover the ingredients, add the stock cube to taste and cook over low heat, stirring occasionally for at least 2 hours.
Casunzì - Casunziei
Filling:
- 500 g of potatoes
- 1 onion
- 50 g of smoked bacon
- Pepper
- Salt
- Nutmeg
- Oil and butter for frying
Pasta:
- Gr. 400 flour 00
- 3 eggs
- 1 pinch of salt
- 1/2 glass of water
- Warm milk and oil
Method
Filling:
Boil the potatoes and sift them into a pot where you have sautéed the onion with the bacon.
Season with salt, pepper and nutmeg to taste and a pinch of 00 flour to bind everything.
Wait for it to cool down before use.
Pasta:
Prepare a well with the flour, in the center incorporate the eggs, salt and the mixture of water, oil and milk to make a dough smooth and elastic to the touch.
Roll out the dough into a sheet of about 10 cm and make disks with a diameter of about 6 cm, insert the filling in the center, taking care to close the casunzì well to prevent the filling from coming out during cooking, which will take place in boiling water.
Season with melted butter and parmesan cheese. Enjoy your meal!
Crestel
Ingredients for 4 people
- Kg 1 potato
- 600 g mixed pork
- 1 onion
- Salt
- Pepper
- Sage and rosemary
- Oil and butter
- Milk
Method
In a deep pot, add the oil with the onion and sauté.
Add the meat cut into small pieces and brown everything well. Then add the coarsely chopped potatoes and season with salt and pepper.
Add sage and rosemary to taste and stir frequently for about 45 minutes, gradually adding the milk necessary to keep everything soft.
Fried capuzu with luganghi
In a pan, put the oil with the onion and diced bacon, then fry over low heat.
Add the previously julienned cabbage and continue cooking for about 15 minutes, stirring often.
At this point, add the sausages, seasoning with salt and pepper and if necessary, add a little water to continue cooking for 45 minutes.
If you like, you can sprinkle everything with a little vinegar when cooked.
Rustu
Ingredients for 4/5 people
- 4 eggs
- 1 pinch of salt
- Milk to taste
- Flour to taste
- A glass of grappa
- 2 tablespoons of sugar
- 1 knob of butter for frying
Method
Beat the eggs with the sugar and add the milk, grappa and flour until you get a rather thick batter.
In a non-stick pan, heat the knob of butter and pour the mixture in two or three times as for the preparation of the omelette.
As soon as the mixture is cooked, pour it into a plate, cut it into small pieces with a wooden spoon and sprinkle it with sugar.
Alternatively, using the same but less dense mixture you can create the classic “lame”.
Soak slices of stale bread in the batter and fry them in oil.
Peta with knobs
Ingredients for cake pan diameter 28
- 2 eggs
- 175 g sugar
- Gr. 300 flour
- 1 sachet baking powder
- 140 Cl milk
- 70 cl oil
- Liqueur to taste
- 2 golden apples
Method
Divide the yolks from the whites and beat the latter until stiff until they reach a firm consistency.
Mix the egg yolks with the sugar and baking powder.
Then add the milk, oil and liqueur to taste.
Once you have a homogeneous mixture, incorporate the flour and at the last moment the whipped egg whites.
Place everything on a buttered cake pan and place the apples cut into wedges on top.
Bake in the oven at 170 degrees for 60 minutes.
