COOK RECIPES OF SONDRIO
BRESAOLA CONDITA
Ingredients:
360 g Bresaola
2 yolks of egg
40 g olive oil
juice of lemon
pepper
Preparation:
Spread the
bresaola slices on a plate. Flavor them with oil, egg yolks slightly blinked and pepper. Leave to rest ten minutes and complete with lemon juice. Serve accompanying with bread.
BRÖDA
Ingredients:
100 g of flour of
saraceno grain
50 g of lard
200 g of cheese type
casera
milk e water
1 onion
salt
Preparation:
In a saucepan fry lightly the lard with onion cutted until making it gild, add the flour of grain
"saraceno" and toast it for some minute, after add milk and water in equal parts until obtaining a fluid compound and not too much liquid, cook for approximately half hour and, before serving, add the cut cheese.
FILASCETTA
Ingredients:
250 g of flour
50 g of butter
50 g of cheese Bitto
4 onions
1 cube of leaven of beer
oil
salt and pepper
Preparation:
Pasted the flour with leaven of beer (that you will have made to melt in lukewarm water) and salt, until obtaining a smooth compound and consisting. After have greased it with a little oil it leaves it to rest for approximately one hour in a fresh and dry place. Passed the time add to the paste three oil spoons and resume to work it untill will not completely have absorbed the oil; leave it rest for one hour. In the meantime put the onions in saucepan with a walnut of butter and the water; cook them for approximately 20 minutes on slow fire until that they will not completely have absorbed the baking water. Spread the paste and carefully lay it on the plate of the oven having cure to raise it on the edges, cover it with the onions, the cheese and finally dust it to with two spoon of sugar. Leave rest one hour, cook it for approximately 30 minutes to medium temperature (180- 190).
LEPRE IN CROSTATA
Ingredients:
1 hare (ready to be cooked)
300 g of acid cream
5 spoons of grated macaroons
salt
Preparation:
Pierce the hare in the spit and cook it wetting it with the cream. After approximately one hour, remove it from the fire and sprinkle it with macaroons stired with salt. Replace it cooking and wet it with the cream until on the surface have formed one crust very golden. Serve it very warm.
MANZO ALLA VALTELLINESE
Ingredients;
400 g of little onions
100 g of butter
1 kg of beef pulp
500 g of tomatoes
Preparation:
Arrange on every slice of beef half tomato and put the slices on the other. Tie them with a colourless wire. Subsequently cut the butter in a saucepan and put the meat that will cook on slow fire for 3 hour. Add the onions and continue the baking for 1 hour. Untie the meat; arrange the slices on a very warm plate and sprinkle them with their gravy.
PANADEL
Ingredients:
100 g of white flour
3 spoons of sugar
5 eggs
1 glass of milk
1 apple
butter
salt
Preparation:
Beat the eggs with the sugar until obtaining a fluid paste. Fact that, add the flour, salt, milk and the apple cutted. In saucepan melt one butter walnut, put slowly the compound well scattering it with a spoon. Cook for approximately 10 minutes from both sides.
PIZZOCCHERI ALLA VALTELLINESE
Ingredients:
2 cloves of garlic
50 g of butter
250 g of potatoes
50 g of spinach
150 g of parmesan
100 g of
"verza"
salvia
300 g of
fontina
400 g of
pizzoccheri
100 g of
coste
Preparation:
Cook potatoes skinned in abundant salty water, add the vegetable cut in pieces. Add the
"pizzoccheri". Cook for others 10 minutes, therefore drain the all in one soup dish, alternating one layer of
pizzoccheri and vegetables to one layer of
fontina and cheese. Flavor with a sauce that you will have previously prepared with
salvia or garlic fry lightly in abundant butter and pepper.
SCIATT
Ingredients:
450 g of flour of
saraceno grain
220 g of white flour
450 g of cheese
bitto
1 little glass of
grappa
mineral water
beer
salt and pepper
oil to fry
Preparation: Cut the cheese in small parts. Work in one saucepan the two types of flours, grappa and the mineral water and beer necessary to obtain one
pastella very smooths. Heat abundant oil in one iron frying-pan. Add with a spoon a piece of cheese in the dough and then in the hot oil. Fry to obtain small fritter of tawny color. Drain on absorbent paper. Serve with one salad of season.
SUPA DE CAN
Ingredients:
350 g of stale bread
100 g of butter
4 eggs
100 g of grated parmesan
1/2 l of vegetable stock
1/2 onion
salt
Preparation:
Broken the bread and put it in a saucepan, add the eggs and the cheese. sprinkle all with the stock and salt (eggs must cook). In the meantime prepared a fried lightly with the butter and one onion that you will pour then on the zuppa. Serve very warm.
UMIDO DI CERVO
Ingredients:
1 kg of deer pulp
50 g of flour
50 g of olive oil
40 g of butter
70 g of celery
70 g of carrots
60 g of onions
1 l of stock
salt and pepper
Preparation:
Cut the meat in small pieces and flour them. Brown the meat in little very warm oil. Cut the celery, the aromatic carrot, onions and grass, therefore wither them in oil and butter. Join the meat and bathe with the stock, carrying to baking for approximately one hour. Add other stock and control the salt before removing from the fire. Serve very warm, with or without cornmeal porridge.
VERZE MASARADE
Ingredients:
1Kg of
verze
1 onion
lard
red wine
water
salt
Preparation: Boil the
"verze" in abundant salted water for little minutes, in the meantime fry lightly the onion with the lard, add the
verze and sprayed the all with the white wine. Cover and left to evaporate slowly for approximately 20 minutes.
TYPICAL WINE:
Sforzato di Valtellina
Valtellina Superiore
Valtellina Rosso
