If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!
Thank EatGrim Shop Food for the beetroot! Check their website and get sustainable!
🍷Francesca & Marinella🍴Continue reading “Classic Rustic Small Gnocchi from Sudtirol (Italy): Beetroot Spatzle with Butter, Sage and Walnuts”
The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.
Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy your stay between the Dolomites and the Garda Lake.
🍷 Francesca & Marinella🍴Continue reading “Fresh Tagliatelle with Chanterelle Mushrooms – A Mountain – Style Dish”