brodo

Gli involtini di tacchino ripieni con funghi Champignon sono un secondo piatto molto gustoso per una cena sfiziosa tra amici!

Involtini di tacchino ripieni con funghi Champignon

Tacchino fette (800 g totali) 4

Salsiccia 200 g

Funghi Champignon 400 g

Pancetta fette sottili 16

Scamorza (provola) affumicata 200 g

Brodo vegetale 50 g

Olio di oliva extravergine 20 g

spicchio

Prezzemolo tritato 1 ciuffo

pizzico

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2015/02/ljx9zn/ljx9zn.mp4

I Canederli (Knodel) sono un primo piatto squisito tipico della cucina trentina: grossi gnocchi di pane, latte, uova e speck cotti in brodo!

Canederli : Ricetta originale con foto passo passo dei Knodel

250 gr di mollica di pane raffermo

circa 150 gr di latte

gr di speck Alto Adige

gr di cipolla bianca

uova

erba cipollina

prezzemolo

cucchiaino di burro

sale

brodo di carne o se preferite vegetale (per la cottura)

ammorbidire il pane per fare i Canederli 

Prima di tutto tagliate la mollica di pane a pezzettini di 1 cm e ponetelo in una ciotola in cui unirete man mano del latte, prima 50 gr poi il resto solo se necessario. Attenzione che il pane deve ammorbidirsi e non gocciolare. spugnatelo con le mani e lasciatelo riposare in ciotola 10 minuti.

saltare in padella speck e cipolle per i Canederli 

Poi saltate in una padella il burro con la cipolla tritata e lo speck a dadini o striscioline per 2 minuti:

come fare i canederli 

Poi riprendete il pane controllate la consistenza e strizzatelo con le mani eliminando il liquido in eccesso. Poi aggiungete le uova, un pizzico di sale l’erba cipollina sminuzzata il prezzemolo sminuzzato e la padellata di speck.  Infine mescolate insieme come si fa per le polpette e ricavate delle palline di 5 cm ciascuna arrotondandole bene tra le mani.

cuocere e servire i canederli 

Infine cuocete in una pentola capiente nel brodo bollente per 12 – 15 minuti, il tempo che saliranno a galla!  Ecco pronti i vostri Canederli 

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole ...

Castelmagno Cappelletti in Broth

nullLB. beef tongue

flour

1LB. beef flank

1LB. castelmagno cheese

nullLB. beef shank

ricotta cheese

eggs

carrots

onion

garlic

celery

cinnamon

beef bone,

whole clove

Pepper

null Parsley

bay leaf

Salt

Prepare the broth with 5 quarts of water, the garlic, the peeled onion cut into chunks, the peeled carrots, the celery stalk with its leaves, 1 whole clove, a few peppercorns, 1 bay leaf, 1 sprig of parsley, the meat, and the bone. Simmer on low for 5 hours. Strain the broth and divide it into two portions; flavor one portion with the cinnamon stick and cook for another 30 minutes.

For the filling: mix the crumbled castelmagno cheese, the ricotta, and freshly ground pepper.

For the cappelletti: Form a dough with the flour, eggs, and a pinch of salt; cover and let rest in the refrigerator for 1 hour. Roll it into a very thin sheet and cut it into 1 1/2” squares. Put a small spoonful of the filling in the center of each square. Moisten the edges of the squares with a bit of water. Fold over the opposite corners of the squares to form triangles; press around the filling to remove any air, then fold the two corners at the base of the triangles one over the other and seal them to create the “hats,” or cappelletti. Cook them in the broth without the cinnamon for a few minutes, just until they float; add the flavored broth and serve immediately.

Pastina is Italy’s ultimate comfort food. It’s buttery, cheesy and silky and will cure any ailment.

Pastina

chicken stock (1 Litre)

pastina

butter

pecorino romano

salt

olive oil

In a medium sized pot on a high heat, bring the chicken stock to a boil. Add the pastina and butter to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid. 

Take the pastina off the heat, season to taste with salt and stir through the cheese . Finish off with a sprinkling of extra cheese and drizzle of olive oil

This was truly the best thing I have EVER eaten. The first time I made it, I realized too late that my Parmesan block was spoiled, so I had to use grated parm/romano, which I do not recommend. The cheese just curdled and didn't actually melt down. The next day I bought a fancy block of Pecorino Romano and tried again, it was literally to die for. I also used finishing salt and smashed it down and used that as my salt at the end, and that kicked the flavor up a few notches. Other than that, I kept the recipe exactly as is and this will be my forever go to!!

Loved this recipe, sharing with all my friends.

How would you go about using fresh pastina? Would I follow the same steps?

Reminds me of my childhood. Thank you. Perfect

https://daenskitchen.com/wp-content/uploads/2022/09/Pastina-VO.mp4

Top 4 brodo recipes from across the web

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Involtini di tacchino ripieni con f...

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Castelmagno Cappelletti in Broth

Pastina

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