Trentino cuisine has a very peculiar, Tyrolean tradition. Trentino products are typically as crauti (sauerkraut), luganega (sausage), potatoes, speck (bacon / bacon) etc.. So there are menu specialties such as Trent or canedele canederli (Knödel) stràngola Preti (spinach gnocchi) and cucàgna (scrambled eggs, sausage and polenta).
A specialty of Trentino cuisine is the polenta, existing in various forms and following various products (sauerkraut, red meat, poultry etc).
Revenue:
- Canederli
- Polenta con crauti
- Gròstoi (grostoli)
- Struder
Prato typical Tyrolean (Knödel), various regional recipes in Trentino. Balls are made from stale bread, speck, spices, etc. (the size of a tennis ball), cooked in a soup (brodo) and served as input. Tradition says that they are always eaten with a spoon, with the soup.
Ingredients (4 people):
Balls (canedel)
- 1 kg of stale French bread (or Italian bread) chopped into small cubes
- 100 grams of bacon, chopped
- 4 sausages (pork) minced
- 100 grams of butter (Or margarine) 3 eggs
- 1 / 2 liter of milk
- 2-3 tablespoons of flour
- 1 bunch chopped green smell-(parsley and chives) salt
- pinch of grated nutmeg
- 1 1 / 2 to 2 liters of water
- onion chopped carrot
- a chicken chopped (or minced muscle)
- a tablet of chicken broth (or beef)
Canederli
Cut the bread into small cubes and combine the speck and sausages, minced, salt, nutmeg (a little), smelling green finely chopped and flour; dump everything into a bowl. Then join the milk and eggs in another bowl, mix them and join the other ingredients. The dough needs to turn, so you can make balls (with hands). In case of being too wet, gradually put more flour, if too dry, add more milk (and egg).The balls are made with hands. To make them more easily, there is a secret: wet your hands before making each ball. Traditionally they are the size of a tennis ball, but can be made in smaller size.
Soup In a saucepan (or boiler), cook the chicken (or beef) in the water already seasoned by the other ingredients (you can add carrots and smell the soup-green). Place balls in the boiling soup and let cuisine, until they bóiem.
* This is one of the tastiest dishes from Trentino cuisine. Its popularization by the Alps, according to some, can be explained by a story. Legend or not, it seems that the dish became popular in the circumstances. This was a dish served by Tyrolean peasants to Emperor Franz Joseph of Austria and his wife, the Empress Sissi. On tour of Tirol (of the preferred regions of the emperor), monarchs have taken shelter in a mountain retreat and the peasants on the hay would tidy up his bed. For dinner we have prepared the canederli, and with the approval of the monarch, the dish would have been popularized throughout the Tyrol and Bavaria.
Very popular in Trentino, various regional recipes with different ingredients. This in particular is a more popular.
Sauerkraut (Crauti)
- 1 kg sauerkraut
- 1 / 2 chopped onion
- 100 grams of speck (bacon), chopped 1 large apple
- chopped into thin strips
- 4 German type sausages
- pepper (seeds, not grated) salt
- 400 grams of flour (or Polentinos)
- sage leaves 1 bay leaf salt
Prepare the polenta with sage leaves and laurel. For the sauerkraut, brown the onion in a saucepan and cook the sauerkraut there with a little water (to make it less sour, just wash the sauerkraut before cooking). Add a little salt, black pepper seeds and chopped speck. When almost fully cooked, add the apples and let the cushion. In another pan, cook the sausages and serve with sauerkraut and polenta.
Very popular in Trentino, northern Italy, Austria and Switzerland is a sweet simple to make and very tasty.
- 500 grams of flour
- 2 tablespoons soy oil
- 100 grams sugar 2 eggs
- 1 teaspoon baking powder 1 cup
- grappa (or rum)
- a glass of milk
- a pinch of salt oil for frying
Preparation:
Prepare dough by mixing all ingredients. Open the dough on a table and cut into strips. Twist them and put in a frying pan or pot with hot oil. Once cooked, pass a dish simply with sugar or with sugar and some cinnamon.
Strudel
This is a popular recipe of this famous sweet Tyrolean. In Trentino, as in other regions, there are variations of the recipe and even savory strudel stuffed with ricotta.
- 300 grams of flour
- 1 teaspoon (tsp) salt
- 2 spoons (soup) of sugar
- 1 spoon (soup)
- butter 1 egg yolk *
can buy pastry ready
- Filling 2 cups (tea) sugar 1 teaspoon
- (soup) and full of butter
- juice 1 / 2 lemon
- 4 tablespoons () breadcrumbs
- 20 grams of seedless raisins
- 6 apples chopped into thin strips
Preparation:
Mass
With the fingertips mix the flour, sprinkling with salt water. Knead until dough is smooth and soft. Let rest 1 / 2 hours. Onto a cloth sprinkled with flour and with the aid of a roll, opening the mass as thin as possible. Brush with butter. Spread the filling over it and sprinkle bits of butter. Suspend the cloth to wrap it like jelly roll. Place on a greased baking dish, giving it the shape of half moon. Brush with egg yolk and bake moderately, by 1 / 2 hour. Once ready, sprinkle powdered sugar on top.
Filling For the filling, peel and remove seeds from apples. Cut into thin slices. Place in a bowl and add the breadcrumbs. Bring the butter to the fire until golden brown. Add to the mix of apples. Add the raisins, sugar and lemon juice. Mix well and garnish the strudel. Serve with whipped cream, whipped cream or ice cream.
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