This delicious dessert has a long tradition in Val Senales. In the past, it was considered a dish for the poor because the necessary ingredients were present in every hearth. A nostalgic speciality to taste ...
Cut the bread into pieces and put in a bowl. Bring the milk, the grated vanilla pod and the seeds to a boil in a pot. Remove the pod and pour the milk on the bread. Allow to soften for about 30 minutes. Add the raisins soaked in the grappa or rum. Toast the pine nuts in a frying pan. Mix the bread drenched with raisins, grappa, apple cubes, pine nuts, lemon peel and two tablespoons of sugar. If the dough is still too soft, add breadcrumbs. Spread the dough on a cookie sheet and form an elongated plateau shape with a Cover with cling film and leave in the refrigerator for 2-3 hours.
Before serving, whip the cream with the remaining sugar, cover the cake and sprinkle with cinnamon. Cut into pieces and decorate with peppermint leaves and berries.
Visiting Val Venosta without a taste of the "Vinschgerle" is an unforgivable sin. The origin of this typical bread leads us to the Benedictine Abbey of Monte Maria in Burgusio. The monks who lived there were considered the first to have prepared these three-inch thick loaves, named after the valley and the baking method in pairs.
For 5 servings
Duration: approx. 15 min.
Heat the water and mix with the yeast. Knead the two flours in a bowl with yeast, fenugreek, salt, coriander, fennel seeds and cumin. Cover the dough with a dish towel and let it rise for 20 minutes at a temperature of 35 ° C. Re-work the dough and make small loaves. Sprinkle spelt flour and let rest for another 20 minutes. Bake in a preheated oven for 40 minutes at 220 ° C and for another 25 minutes at 170 ° C.
The origin of canederli cannot be traced with precision. In fact, they are present in numerous gastronomic cultures and the types of preparation are just as varied. The South Tyroleans make it like this...
For 4 people (8 canederli)
Brown the onion and speck in the butter. Combine the two ingredients with the bread. Whisk the eggs and add milk, parsley and chives. Adjust for salt and pepper, keeping in mind the already salty taste of speck. Mix the dough well and let it rest for 15 minutes (3-4 days if you use black bread). Add some flour (the amount varies according to the bread consistency; one or two spoons are sufficient). This can be further reduced or eliminated if you are using hot milk. Form balls with your hands; a diameter of about 5-6 cm. In the last two stages of preparation, it is essential to work the bread gently to preserve its consistency. The canederli should not be too dry or too soft. In the latter case, add bread crumbs. Cook the canederli (even those to be served in broth) in boiling salted water.