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Granny’s recipes

Hotel Sciatori offers you recipes of two typical dishes of the Trentino region. When you prepare them at home after your stay with us you will remember how much you enjoyed it.
Zelten Trentino
foto_8Grease and dust an oven tray with butter and flour. Soak the raisins and candied fruit in the grappa in a bowl for roughly one hour. Remove the stones from the dates and slice them finely.

Boil 1 dl of water in a saucepan and melt the remaining butter cut into knobs, making sure to mix with a wooden spoon.
Beat the egg and the sugar in a bowl until smooth. Slowly add the sieved flour with raising powder, mixing with a wooden spoon. Add the water and butter mixture and mix until all the ingredients have blended smoothly. Finally add the drained raisins and candied fruit, the pine nuts, the almonds, the dates, the walnuts, the cinnamon, the cloves and mix well, again using a wooden spoon.

Roll the mix out to a thickness of 1 cm, or mould into buns. Place on the oven tray, brush with milk and put the tray in the oven at 180° and bake the Zelten for 30 minutes.

Take out of the oven and leave to cool before serving.

foto_8Put the stale bread (diced approx. 1 cm) in a bowl, add the beaten eggs with a pinch of salt and pepper and the milk, mix well and leave to stand for at least two hours covered with a napkin or tea cloth.
Mix the bread every now and again during these two hours, turning that on the bottom to the top so that the mix absorbs the liquid evenly and all over.
The bread should indeed become moist and soft but without being mushy.

After the two hours, cut the “Speck” and onion finely and fry lightly in extra virgin olive oil and butter.
Leave to cool and, when the bread has softened, add it to the bread mix together with the other ingredients: chopped parsley (chopped with crescent-shaped cutter), nutmeg and at the end cover with flour.

Mix everything with care and very well and cover the container for at least half an hour so that all the aromas of the various ingredients blend-in and create the typical flavour of Canederli.

After half an hour, roll this mix into “dumplings” with a diameter of approximately 8-10 cm.
To prevent the mix from sticking to your hands excessively, wet them in a bowl of water that you will keep close at hand.
Once you have prepared all the Canederli, roll them in a plate of white flour and put aside.

Remember that the Canederli are cooked in boiling hot broth all together, therefore prepare your meat broth and put the Canederli in it and simmer for at least 15 minutes.
They are ready when they float at the top of the broth. Serve in broth or with melted butter and sage, naturally while nice and hot.