Mountain Flavours
When we speak of the typical products of our mountains, which are the first to come to mind? A platter of cold cuts and cheese, with honey and jam and a glass of wine, & egrave; one of the first images that form in our minds. But the mountain & egrave; especially made of ancient traditions, slow processing and recipes made with simple products. & nbsp;
Sunday 13 March 2016 3 minutes reading time
Flour, potatoes, cheese, herbs ... are useful raw materials to make the Italian-style stuffed pasta. In the cauldron of "ravioli" and the like, the first to come to mind are the tortellini Emiliani, but the tradition of stuffed pasta & egrave; Also living in our mountains.
Let's start with a simple recipe, but unpronounceable name: Schlutzkrapfen of South Tyrol, which are found in all the shelters, at any time of the year. Filled with spinach, ricotta and potatoes, with a paste made of rye flour, these ravioli are served with hearty and tasty melted butter.
We pass in Piedmont, Val Cerrina, where traditionally there has been passed down the recipe of agnolotti, a rectangular filled pasta that has a typical autumn scent: the filling & egrave; made with meat (rabbit, veal, cooked salami, cured ham), cheese and cabbage leaves.
In Valsassina, in the shade of the Grigne group, there are ravioli whose recipe has been handed down from around 1628: the Scapinasc. These ravioli are named after the scapin, felted cloth slippers, because & eacute; they resemble the shape. The scapinasc have a single dish, tasty and substantial: the filling contains milk, butter, bread, sausage mix, anise and macaroons. Pasta, initially made with flour and eggs, from about 1800 is made with potatoes. These dumplings, also known as "Patole Esino", were made in the sweet version without meat, on the occasion of the feast of Saint Anthony, 17 January.
As the good traditions teach, often a recipe varies depending on the family, the season and the valley. & Egrave; what happens in meat for Cjarsons, ravioli that can be savory or sweet. The main feature & egrave; grated smoked ricotta sauce, very tasty. The ravioli are stuffed with salted vegetables: spinach, potatoes, onions, herbs; sweet ones instead, contain raisins, citron, figs, apple, cinnamon.
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