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Recipe: cajette from Val di Susa


Friday 15 january 2021

Made with the main ingredient of the area, the mountain potato, these tasty gnocchi are still a mainstay on the tables of the villages in the Plum Valley.

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Recipe: cajette from Val di Susa

Photo by piemontetopnews.it

In the Susa Valley it is not uncommon to taste delicacies with a mountain flavour. These dishes, typically of poor tradition, are in fact still today protagonists on the tables of the villages of the Susa Valley, not only in the city of Susa but also in the villages of Avigliana, Bardonecchia, Oulx and many others. One of the typical products of these areas of Piedmont is undoubtedly the mountain potato, and it is precisely from this ingredient that one of the most loved and appreciated dishes of the Susa Valley can be prepared: the cajette. Also known by the name of cagliette, these are nothing more than large gnocchi, with a coarser and more homemade appearance than the more classic ones we all know.
The most popular version of this dish is the classic one, which is seasoned with just oil. If you prefer a more substantial version, you can also prepare them with mushrooms, a cheese fondue or roast sauce. We will show you our version.

Ingredients

For 4 persons:
1 kg potatoes
250 g flour
80 g butter
60 g breadcrumbs
3 tbsp extra virgin olive oil
2 eggs
2 onions
1 leek
1 celery
pepper, salt, parsley and nutmeg to taste

Process

The first thing to do to start preparing the cajette is to peel the potatoes and then grate them. When you have obtained a fine mixture, you can start to prepare a light fry with the onions, leek and butter, adding the parsley and celery.
Next, mix the sautéed mixture with the potato mixture, then add the eggs, oil, a pinch of salt, nutmeg and pepper and slowly incorporate the flour and breadcrumbs into the mixture.
The mixture should be kneaded well and left to rest.
Then, with the help of a spoon, help yourself to some large gnocchi by dipping them in flour.
To cook them, simply immerse them in boiling water for about half an hour, draining them with a slotted spoon.
Generally, traditionally they are served in their sticky form, accompanied and seasoned only with melted butter and a sprinkling of Parmesan cheese, but they can also be dipped in a tomato sauce.

Here's a little culinary tip 😋
If you want to try a more inviting and appetising version of the recipe, once you have drained your cajette, cover them with a little mountain toma or whatever cheese you prefer and cover them with breadcrumbs; bake them for about ten minutes at 180° and get ready to enjoy them. Try it to believe it!

Cajette piemontesi
Photo by parchialpicozie.it

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