Very good when hot, when they give off the scent of their stuffing and refer to the times when they were cooked on wood stoves. A tasty preparation, a typical gastronomic trentine valley, nestled between the mountains and the lake
 
SEARCH IN AN AREA

Recipe: the Caponec, a journey of taste among the villages of Val di Ledro

Recipe: the Caponec, a journey of taste among the villages of Val di Ledro

They are tasty gnocchi, cooked in vine leaves and appreciated in all seasons, even if in the villages of Val di Ledro their triumph is at the end of summer, when there are ripe vine leaves and herbs are harvested in the fields. Obviously throughout Italy are prepared in all seasons: the vine leaves are bought in organic food stores and allow you to cook the Caponec, a delicacy that is handed down from generation to generation. It is said that every inhabitant of the valley has his own - and secret - variant, especially in Pieve di Ledro, where once the Caponecs were cooked on the fire in a copper cauldron. We offer you the classic recipe, to flavor and color the autumn tables with the flavors of nature.

Ingredients

  • 300 grams of herbs
  • 500 grams of breadcrumbs
  • 300 grams of grated Trentingrana
  • 2 eggs
  • 200 grams of fresh sausage or, alternatively, lard
  • broth
  • 100 grams of parsley
  • pepper
  • 3 cloves of garlic
  • 30 vine leaves
  • thin string

Method

The ingredients are used to prepare thirty Caponec.  Let's start mixing the bread with grated cheese and a pinch of pepper. In a separate container put the two eggs and beat them until the mixture is well blended, then prepare the pounded sausage - or lard - and brown it. Then add the previously finely chopped herbs and let the mixture cool. Chop the parsley and three cloves of garlic, then take a glass of olive oil and broth and mix all the ingredients until a soft dough is obtained. Take the thirty leaves of vine, divide the dough into as many small portions and put them one by one in the vine leaves, closing them in a bundle and tying them with thin string. Cook the Caponec in boiling salted water for about a quarter of an hour, then drain and then - dry thoroughly - bring to the table.

Main photo: www.vallediledro.com

...good appetite

Events in

There are no events for the selected criteria

Related News

Recipe: Eggplant caponata from Mazara del Vallo
Recipe: Eggplant caponata from Mazara del Vallo
Typical dish of Sicilian cuisine, it was brought for the first time by the Arabs, who landed in 827 on the beaches of the village in the province of Trapani
By Redazione
 Recipe: Tagliolini with the Bomb of Gradara
Recipe: Tagliolini with the Bomb of Gradara
It's the first typical dish of the medieval village of the Marche and its name can be misleading...
By Redazione
In Arnad it's all lard that runs!
In Arnad it's all lard that runs!
The salami produced in the small Valle d'Aosta village has received the prestigious European recognition of the DOP mark
By Redazione
 The recipe: the Scalette of the village of Altomonte
The recipe: the Scalette of the village of Altomonte
The typical Calabrian biscuits are ideal for celebrating holidays and celebrations
By Redazione
Recipe: the Certaldo Vernina onion soup
Recipe: the Certaldo Vernina onion soup
The first typical dish of the Tuscan village is rigorously served with naturally leavened bread and Pienza pecorino
By Redazione
Recipe: paella of Alghero
Recipe: paella of Alghero
An excellent Sardinian revisitation of a typical Spanish first course
By Redazione

Most read articles of the month

Fontanellato through history, gondola tour and street food
Fontanellato through history, gondola tour and street food
We take you to the beautiful medieval village in the province of Parma to discover the majestic Sanvitale Fortress, surrounded by a navigable moat, and culinary delicacies from all over Italy and the world: a real gastronomic siege!
By Joni Scarpolini
 The bell tower of Lake Resia and the ancient submerged village
The bell tower of Lake Resia and the ancient submerged village
We tell you the story of an ancient South Tyrolean village that in the 1950s was submerged by the waters of the dam. And what remains is a surreal show, from fantasy film...
By Joni Scarpolini
Cerenzia and the legend of the seven-headed dragon
Cerenzia and the legend of the seven-headed dragon
The inhabitants of the ancient Calabrian village are devoted to San Teodoro di Amasea, who defeated the terrible monster in 1528: they dedicated a day of the year to their leader to celebrate his exploit
By Redazione
 Recipe: Tagliolini with the Bomb of Gradara
Recipe: Tagliolini with the Bomb of Gradara
It's the first typical dish of the medieval village of the Marche and its name can be misleading...
By Redazione
 Inside the narrow prisons of the Fort of Bard
Inside the narrow prisons of the Fort of Bard
We take you to the dungeons of the great Savoy fortress, which only Napoleon managed to conquer
By Stefano De Bernardi
Vogogna Castle, the stronghold that dominates the Val d'Ossola
Vogogna Castle, the stronghold that dominates the Val d'Ossola
A few kilometers from Domodossola, immersed in the alpine nature, there is a suggestive medieval manor which, after centuries of invasions, actually watches over the ancient stone village and attracts tourists even from neighboring Switzerland
By Joni Scarpolini
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turisimo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of