Mar. 2006

Casonsei (Sausage dumplings)

For 6 servings:

100 grs breadcrumbs, milk, 350 grs sausage, 100 grs grated parmesan cheese, 400 grs flour, 4 eggs, 50 grs butter.

Put the breadcrumbs in a bowl and add enough milk to prepare a soft paste. Remove the skin from the sausage and crumble the meat, blend into the breadcrumbs along with the parmesan cheese. Make a pasta dough with the flour and eggs, roll into a rather thin sheet and cut in rectangles of 8x12 cm. Drop a teaspoon of the filling into the centre of each rectangle, fold in half lengthwise and press to seal the edges. Bend this long rectangle into a half doughnut-shape and place them on a tray covered with a cloth. Boil in plenty of salted water and drain as they float to the surface; arrange in layers in a bowl, drizzle each layer with melted butter and sprinkle with grated parmesan cheese.

The suggestion is for a regional light body wine like a Valcalepio bianco or the Lugana or a Chiaretto del Garda.

Bisteca in masera (Marinated veal cutlets)

For 8 servings:

4 veal slices of 150 grs each, 25 grs minced parsley and garlic, olive oil, 50 grs butter.

Place the 4 veal cutlets in a shallow bowl, sprinkle with the minced parsley and garlic, cover with olive oil and marinate for 1 hour. Melt the butter with some oil in a skillet and, when starting to sizzle, add the cutlets. When the meat is browning, add salt and pepper and finish cooking; serve with the cooking juice, garnishing with minced parsley.

The suggested wines are reds like a Valcalepio San Pantaleone or a Novaline rubino or the Rosso Franciacorta Ca' del Bosco.

Polenta dolce (Sweet polenta cake)

For 6 servings:

400 grs cornmeal, 2 litres milk, salt, 6 egg yolks, 200 grs butter, 1 teaspoon cinnamon powder, 400 grs crushed amaretti (=macaroons), 40 grs sugar.

Prepare a polenta with the cornmeal, milk and a pinch of salt; after 25 minutes remove from fire. Meanwhile, in a bowl beat the egg yolks with the softened butter and the cinnamon. Add the crushed macaroons and 20 grs sugar, blend into the polenta, stirring carefully.

Butter a cake-pan and dust with white flour, pour the paste and sprinkle with 20 grs sugar. Bake in oven at 180°c until the cake will become golden-brown.

The mild taste will be better matched by a sweet dessert wine like a Moscato di Scanzo or a Moscato di Tempio or the Torcolato di Breganze