Tastes of the Dolomites
As in almost all mountain villages, the harsh climate and stony terrain in Cadore allowed the cultivation of a limited number of foods: potatoes were the basis of the cuisine and were prepared in an infinite number of different ways, alone or combined with other foods.
Cereals such as wheat, rye and barley were used to make bread and soups. Turnips were cultivated because they could be easily stored and eaten during the winter.
Cows, chickens, sheep, goats and pigs reared in the stables next to the houses formed a fundamental part of the diet of the Cadore population.
The dishes that were prepared in the past on the occasion of the ‘feast days’ are those that many restaurants and refuges offer to guests today.
Such as casunziei, crescent-shaped ravioli stuffed with red turnip and potato, seasoned with melted butter and ‘spersada’, i.e. smoked ricotta cheese.
Other typical first courses are canedi, barley or bean soup. Main courses include game, cured meats and cheeses, accompanied by the ever-present polenta or bread. Among the desserts, don’t miss the zopes, péta or crafin a la sanvidota.
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CASUNZIEI
Casunziei are half-moon shaped ravioli, filled with a dough made from red turnips, seasoned with melted butter, poppy seeds and smoked ricotta cheese.To prepare excellent casunziéi, follow the recipe below.
INGREDIENTS
Ingredients for the dough: 500 grams of wheat flour, 4 eggs, 4 tablespoons of olive oil, ½ glass of water.
Ingredients for the filling: 3 red beets and 6 potatoes, 100 grams of butter, 1 onion, 1 clove of garlic, 1 cup of Parmesan cheese, 1 pinch of nutmeg.
Ingredients for the topping: ½ cup poppy seeds, 1 cup grated Parmesan cheese, 80 grams grated smoked ricotta cheese, 200 grams butter.Preparing the dough:
Knead all the ingredients, wrap the dough in a wet cloth and proceed with the preparation of the filling.Preparation for the filling:
Boil potatoes and turnips in lightly salted water. Drain them, peel them and blend them to a puree. Fry the garlic and onion in a pan, add the turnips and potatoes and cook until dry. Let it cool and add the Parmesan cheese and nutmeg.
For the topping:
Mix the crushed poppy seeds, grated Parmesan cheese and smoked ricotta.
Preparation of the Casunziéi:
Roll out the dough thinly with a rolling pin or machine and make circles with an upside-down glass. Place a teaspoon of filling in the centre of each one and fold the dough into a crescent shape. Press the edges down well with your hands so that the filling does not come out during cooking. Boil them, a few at a time, in salted water. When they come to the surface, boil them for three or four minutes. Drain them with a slotted spoon and place them on hot plates. Serve with a handful of preparation and lightly browned, hot butter.
- ROE DEER IN SALMI’
INGREDIENTS
1000 g venison, 1 bottle of red wine, cloves, 1 celery stick, 2 carrots, 1 onion, bay leaf, olive oil, salt and pepper.
Preparation: Cut the venison into pieces and leave it to marinate for at least 18 hours in a bowl where you have poured the wine and added the spices, a celery stick cut into small pieces, two carrots cut into rounds, an onion some bay leaves, salt and pepper. Remove the meat from the marinade, drain and dry it. Heat three tablespoons of oil and 50 g butter in a pan and brown the meat, season with salt. Add the vegetables from the marinade and heat for 10 minutes. Pour in the marinade liquid, bring to the boil, lower the heat and cook, covered, for a couple of hours. Blend the sauce and serve the venison with the sauce on the side. The usual accompaniment to this dish is polenta.
- THE ZOPES
This poor sweet, made from stale bread, which has now become a typical speciality, was once prepared on the way back from the fields or woods to restore one’s strength after a tiring day’s work.
INGREDIENTS
12 slices of bread left over from the day before, 2 eggs, 1 glass of white wine*, 1 glass of grappa or rum*, 5 tablespoons of sugar, about 100 grams of butter.
Preparation: Beat the eggs with the wine, grappa or rum and sugar. Prepare a non-stick pan with a knob of melted butter and dip the bread slices in the egg. Over low heat, brown them in the butter on both sides. They should be light brown in colour. Place them on a plate and sprinkle them with sugar. Serve them warm.
*They can be made without liqueur and milk can be added. They are good for children.
- STRUDEL
Strudel, a typical dessert from Trentino Alto Adige, has become a dessert symbol of the Dolomites.
INGREDIENTS
Ingredients for the dough: 130 g flour 00, 30 ml water, 1 tablespoon seed oil, 1 medium egg, 1 pinch of salt. Ingredients for the filling: apples, breadcrumbs, sugar, icing sugar, butter, lemon peel, cinnamon powder, pine nuts, sultanas.
Preparation: mix the sifted flour with the egg, salt and oil, adding water to mix everything together. Knead it until it is smooth and elastic, form it into a ball and grease it with oil. Leave it to rest for half an hour and proceed with the filling. Peel and chop the apples. Heat the butter and toast the breadcrumbs. Flour a cloth on which to roll out the dough. Grease with a little melted butter and sprinkle 2/3 of the dough with the breadcrumbs, add the apples, sugar, cinnamon, lemon peel, pine nuts and grapes. Roll it all up with the help of the cloth, lifting it from the side with the filling. Grease the baking tin and bake in the oven at 200 degrees for half an hour. Sprinkle with icing sugar and serve warm with whipped cream.