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

COMMENTS :

Events in Pieve di Ledro

  • Annunciation of the Virgin Mary
    25-03-2021 | Pieve di Ledro (TN)
    Patronal parties

    Add to calendar 2021-03-25 2021-03-25 Europe/Rome Annunciation of the Virgin Mary Patronal feast Pieve di Ledro

    Patronal feast

    Village of Pieve di Ledro


Related News

Recipe: Umbrian cheese cake
Recipe: Umbrian cheese cake
A soft Umbrian rustic to be prepared during Holy Week and to be enjoyed on Easter day, formerly brought to church to be blessed
By Redazione
The Easter panettone: La Pasimata della Garfagnana
The Easter panettone: La Pasimata della Garfagnana
An Easter cake typical of the city of Lucca and its surroundings. The pasimata della Garfagnana is characterized by the presence of raisins
By Redazione
Recipe: Potato pitta
Recipe: Potato pitta
The pizzaiola potato pitta is a typical Salento dish suitable for a dinner or an appetizer, to be enjoyed both hot and cold
By Redazione
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.
By Redazione
Recipe: Stuffed Eggplants
Recipe: Stuffed Eggplants
A typical, simple and tasty dish of Calabrian cuisine that cannot be missed during Sunday lunch or during the holidays
By Redazione
Recipe: the Panficato of Giglio Castello
Recipe: the Panficato of Giglio Castello
Disciple of the Sienese panforte, the panficato is the typical dessert of Giglio Castello which is prepared with dried figs and walnuts and many other typical products of the island
By Redazione

Most read articles of the month

Recipe: Potato pitta
Recipe: Potato pitta
The pizzaiola potato pitta is a typical Salento dish suitable for a dinner or an appetizer, to be enjoyed both hot and cold
By Redazione
The Easter panettone: La Pasimata della Garfagnana
The Easter panettone: La Pasimata della Garfagnana
An Easter cake typical of the city of Lucca and its surroundings. The pasimata della Garfagnana is characterized by the presence of raisins
By Redazione
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
Lombardy to taste: some of the typical traditional dishes in the most beautiful villages
The historic villages of Lombardy perfectly preserve the food and wine traditions of the area, thanks to the expert hands of the housewives who have been able to pass on the secrets of the oldest cuisine in this region.
By Redazione
Recipe: Umbrian cheese cake
Recipe: Umbrian cheese cake
A soft Umbrian rustic to be prepared during Holy Week and to be enjoyed on Easter day, formerly brought to church to be blessed
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

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

With the patronage of