Recipes from Trentino Alto Adige Suedtirol

Heat with low flame the butter and when it is softened turn of the flame and add the crumb of bread crumbled. Then, turning continually, add: the whole eggs, the flour, the parsley, the lukewarm milk and a pinch of salt. Blend very well and then leaves to rest the compound for 30 minutes. Later on, using the compound, formed with your hands some little balls of 4 cm of diameter (these little balls are the canederli). Then, boil the broth and put into the canederli, cooking them for 20 minutes.

Mix together the flour, egg, butter, and a pinch of salt and so much milk until to obtain a soft and smooth pastry. Form a long roll and cut it into pieces, then reducing them in a very thin pastry with the diameter of ca. 10 cm. Mix together the ricotta and the spinach (boiled and savory), to form a fairly dense filling. Place in an half of the pastry a some filling and cover with the other half. Mash thoroughly the edges of each pancake, turning on both sides. At the end fry in hot oil, until golden brown in each side. The "tutres" are usually served with the soup of barley or other types of soups.

Blend together the milk, the eggs, the salt and the flour until to obtain an homogenous mixture. Then cut the eggs in thin pieces and put them into the mixture. With some oil fry the omelette both the parts, and then cut in some pieces. The "puessl", sprinkled of sugar to veil, is usual served with mirtilli jam or macedonia.