With this recipe I took part in Qui da Noi 2019 cookbook, my first time in a book!
Bread is one of the easiest ingredients of human nutrition.
For this reason it’s a common ingredient in regional Italian recipes, especially in the mountains where, because of difficulties (such as weather), people used to reuse and transform food.
Here is one of my aunt masterpieces, made of bread, eggs, flour and little else. It’s a genuine and traditional Trentino recipe that I decided to combine with a delicious fondue and crunchy Italian speck.
Easy and quick to prepare, it recalls me my sweet Grandma and her savoir-faire.
SERVES 4 PEOPLE
READY IN 20′
2-3 rolls
½ glass milk
2 eggs
1 tablespoon Ricotta cheese
3 tablespoons Grana cheese
2 tablespoons all-purpose flour
Salt and pepper to taste
Water and coarse salt to taste
3 tablespoons Grana cheese
1 slice Fontal cheese
½ glass milk
1 teaspoon butter
4 sage leaves
10 Italian speck slices
Pepper to taste
STEP 1: MAKE GNOCCHI
Place cubed bread in a bowl and add: milk, eggs, Ricotta cheese, Grana cheese and all-purpose flour. Sprinkle with salt and pepper.
Boil water, add the salt and dip spoonfuls of mixture in it to make gnocchi. Cook gnocchi for 3-4 more minutes after boiling time.
STEP 2: MAKE FONDUE
Place the two chesse types and milk in a pan and melt on low heat.
STEP 3: MAKE THE SEASONING
Place the butter in a pan, add the sage leaves and sliced Speck and cook for a couple of minutes (until golden).
When gnocchi are cooked, add them to the pan and mix carefully.
STEP 4: TAKE TO THE TABLE
Place gnocchi in a dish and cover with spoonsfuls of fondue. Finally add pepper to taste.
#getBready & enjoy your meal
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