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 chard
500 grams of breadcrumbs
300 grams of grated Trentingrana cheese
2 eggs
200 grams fresh luganega or, alternatively, lard
broth
100 grams of parsley
pepper
3 cloves of garlic
30 vine leaves
thin twine
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
