Polenta gnocchi, the recipe of the Val di Fassa: irresistible
The Ciampedie It is a basin at 2000 meters crossed by the peaks of the bolt much loved by families. Upon arrival of the plants, starting from Vigo di Fassa (a few meters from the Checco Baita) there is a Playground dedicated to the little ones where the baby sitting service is also there (as often happens in the area), and a school field where the skilled masters of the Vigo di Fassa Ski School They make the little beginners of the great champions. All around panoramic slopes, especially blue, ideal for those who start skiing, even if the experts certainly do not get bored: here there is the Black track Alberto Tombadedicated to the Italian ski sample that often trained in these parts. It has an average slope of 47% and a peak that reaches 65%: it is adrenaline, even if only to look at it.
How it is skiing (or walking) in the Fassa-Carezza consortium
A condensed of the Fassa-Carezza ConsortiumWith 110 kilometers of perfectly beaten slopes, many of which are part of the Sellaronda circuit. A paradise for those who ski, but also those who love snowshoeing and, in the summer, do sports or walk by discovering many paths that run around the Sella and Marmolada group, Sassolungo and Sassopiatto, Catinaccio and Latemar. Also because the mountain in these parts has become an open -air museum with spectacular Land Art works (the Princess of Dolèda of the artist Andrea Dorigatti on the Belvedere with the Rossi above Canazei is among the most particular) and at the same time A playground for children with easy walking itineraries dedicated to the legends of King Laurino.
The shelters to try in Val di Fassa
Tasteing new dishes between one stop and the other is particularly pleasant: the Checco hut is one of the many excellent shelters to be put on the agenda if you pass by those parts, but also one of those who offer more opportunities to return with many special events (also evening) in the summer season. Other addresses? The local friends advised us not to lose (at least) these three: in Skiarea Buffaure The Buffaure Refugewhich is famous for the recipes based on Cirmolo, and The zedroWhich makes fresh and sweet pastes with the genuine milk of its cows. In the Skiarea Ciampac, on the other hand, if you love game, don’t miss Tobiate Giagher: the rye fettuccine with roe deer ragù or deer branches are worth the journey. For now, to be prepared at home, Here is the recipe of the gnocchi of polenta of the Checco Baita.
The recipe of polenta gnocchi with Lucanica and Porcini
Ingredients for 4 people
For gnocchi
- 400 g of Polenta Rafferma
- 30 g Ricotta
- 3 eggs yellow pasta
- 20 g Trentin grated parmesan
- 10 g cut chives
- 125 g flour
- 90 g mail
For the seasoning
- 100 g Pasta di Lucanica Trentina
- 50 g raw porcini mushrooms
- 50 ml of pork background
- Sage and rosemary
- 1 clove of garlic
- extra virgin olive oil to taste
- 30 ml of white wine
Procedure
- With the help of a planetary mixer kneaded with the use of the polenta and ricotta leaf, then add eggs, Trentin Grana, Cipollina herb, finally the flours.
- In the meantime, boil some water, put the dough in a sac à a few to form the gnocchi (cutting a piece of mixed mixture that comes out of the sac à a few) and cook for 5 minutes until they come to the surface.
- Make the Lucanica and clean and clean the mushrooms in cubes.
- Brown the mushrooms with extra virgin olive oil, clove of garlic, rosemary and sage. Once cooked, add the sausage and blend with the white wine. If you have already ready at home, finish with the pork and finish cooking.
- Once the gnocchi is ready, drain them and stir them in the sausage and mushroom sauce, salt if necessary and serve.
