Val Badia, as many alpine valleys, presents a gastro economic culture strongly oriented to local products, provided from local cultures able to resist the clima of the dolomitic valleys, rich gifts of the land that the ladin population has turned into unique dishes of simple and enveloping savours.
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Ingredients for 4 people: pasta: 150g rye flour, 100 g corn flour, 1 egg, 50ml lukewarm water, 1 C oil and salt; for the stuffing: 150g boiled spinach, 50g finely minced onions, ½ clove of garlic, 1C butter, 100g ricotta, chives, nutmeg and pepper.
Mix the flours and place them in a fountain shape, adding salt, the egg, water and oil and knead everything until you get a consistent mass. Cover the dough and let it rest for 30 minutes. For the stuffing finely mince the spinach, brown the onion and the garlic with butter, add the spinach reducing the flame. Add ricotta, chives, and season with nutmeg, salt and pepper. Spread the dough as quickly as possible until you get a fillo dough. Cut out disks of 6/7 cm and place the stuffing in the middle of them. Wet the borders with water and fold the disks in order to get half-moons. Press on the borders with your fingers and cooked them in salted water for 3-4 minutes.
Sprinkle with "parmiggiano" cheese, melted butter and chives.
Ingredients: 300g di pane bianco raffermo, 100g di speck, mezza cipolla tritata finemente, 1 noce di burro, 2 uova, 300ml di latte, 2 C di farina, prezzemolo, erba cipollina e sale.
Cut the bread and the speck in little cubes and mix them. Fry the onions in the butter. Whip the eggs with some milk, add parsley and pour it on the bread. Let it rest for 30 minutes. Then add flour, salt, onions and, if necessary, some milk. With wet hands, form the "canederli" and book them in salty water on a moderate fire for 15 minutes.
Serve them with meat soup and chives or with gulasch.
Ingredients for 4 people: pasta: 150g rye flour, 100 g corn flour, 1 egg, 50ml lukewarm water, 1 C oil and salt; for the stuffing: 150g boiled spinach, 50g finely minced onions, ½ clove of garlic, 1C butter, 100g ricotta, chives, nutmeg and pepper.
Mix the flours and place them in a fountain shape, adding salt, the egg, water and oil and knead everything until you get a consistent mass. Cover the dough and let it rest for 30 minutes. For the stuffing finely mince the spinach, brown the onion and the garlic with butter, add the spinach reducing the flame. Add ricotta, chives, and season with nutmeg, salt and pepper. Spread the dough as quickly as possible until you get a fillo dough. Cut out disks of 6/7 cm and place the stuffing in the middle of them. Wet the borders with water and fold the disks in order to get half-moons. Press on the borders with your fingers and cooked them in salted water for 3-4 minutes.
Sprinkle with "parmiggiano" cheese, melted butter and chives.
