IN AND AROUND GARDA TRENTINO
RECIPE
Tartare of carne salada, cream of beans and chips of Trentingrana cheese
Ingredients:
520 g minced carne salada Macelleria Bertoldi
500 g presoaked borlotti beans
200 g grated Trentingrana
Organic extra virgin olive oil “46° Parallelo” Frantoio di Riva
1 onion, 1 stalk of celery, 1 carrot, 1 bay leaf
Black pepper grains and salt to taste
Cook the beans in lightly salted boiling water together with the onion, celery, carrot, pepper and bay leaf. After about 45 minutes remove the vegetables and spices, drain the beans and blend, adding extra virgin olive oil and a little water to get a creamy consistency. Salt and leave to cool. Sprinkle the Trentingrana on a sheet of oven paper and cook in the microwave at maximum power for 40/60 seconds until golden. Leave the wafer to cool for a few minutes and when it has hardened, break into several pieces. Put a few spoonfuls of bean cream on each plate to make a circle and on top put the tartare of carne salada dressed with about 40 g of extra virgin olive oil and divided into four portions. Garnish the dishes with the chips of Trentingrana and serve.
Edited by Chef Ivan Doskovic - Ristorante l’Ora
RECIPE
Strangolapreti with butter, sage and crispy speck
Ingredients:
1 kg stale bread
500 g spinach
2 eggs
100 g grated Grana cheese
100 g butter, sage
speck (into julienne stripes)
extra virgin olive oil
500 ml milk
1 onion, salt, pepper and nutmeg
Dice the stale bread and leave it to soak in warm milk for about 3 hours. Add the chopped boiled spinach sautéed in butter and seasoned with salt, pepper and nutmeg. Add the chopped onion
fried in oil, Grana cheese, eggs and salt to taste. Mix well and if it is too soft add breadcrumbs to give it a better consistency. Form the strangolapreti (balls or spoon shapes) and plunge them in boiling salted water. Meanwhile gently fry the speck in the pan with the
butter and sage. Drain the gnocchi as soon as they rise and dress with melted butter and speck with sage. Serve with a generous grating of Grana cheese.
Edited by Chef Ivan Doskovic - Ristorante l’Ora
RECIPE
Fresh pasta with km 0 carne salada, Trentino cabbage and Trentingrana cheese
Ingredients for 4 persons:
400 g fresh egg pasta
100 g carne salada “La Rosa del Garda”
“Origini” OlioCru extra virgin olive oil
100 g Trentino cabbage
200 g Trentingrana cheese
100 g milk
100 g cream
Salt to taste
Clean the cabbage and bring the leaves to the boil, drain and leave to cool in iced water. Prepare the cream by boiling the cream and milk, adding the grated Trentinagrana cheese and finally, blend it all to an even smooth consistency. Cut the cabbage into thin strips and chop the carne salada with a knife. Sauté the cabbage in oil in the pan, salt to taste, then add the carne salada and add a little water and reduce. Cook the pasta according to instructions and when ready, pour into the pan with the cabbage and carne salada. Add the grated Trentinagrana and sauté for a few minutes. Put in the plates and add the cream of Trentinagrana and a drizzle of olive oil to serve.
Edited by the Chefs - Ristorante Pizzeria Villa Aranci