The Valchiavenna is an alpine region located on north of Lake Como in the province of Sondrio (Lombardia Region). The Valchiavenna is the home of CROTTI, small natural rocky cellars where cheese and salami of the valley are preserved.
The secret of this recipe are the Valtellina Casera Cheese, Delebio fresh butter and a spaetzle maker.
Easy to prepare, authentic from the Valchiavenna 100%.
Pair this dish with a Valgella Valtellina superiore wine DOCG.
Serves : 4
Difficulty : easy
Prep Time : 20 min.
Cook Time : 2 min.
4 cups flour type 00
1 stale bread roll
1 cup whole milk
water, as much as needed
7 oz Casera cheese PDO, diced
1 large potato, diced
3 oz Grana Padano cheese, grated
7 tbsp unsalted butter
1 garlic clove
5 sage leaves
ground peppercorn, to taste
Soak the bread with the milk, let it soften for 1 hour.
In a large bowl, place the flour and the soaked bread, mix well adding a little water until a soft mixture forms.
In a large pot of boiling salted water, boil the potatoes until fork tender.
Place the spaetzle maker right over the pot, fill it with some mixture then allow the little dumplings to fall directly into the water. Continue until all the mixture is gone.
Cook for a few minutes, then drain dumplings and potatoes with a slotted spoon and place over a baking dish.
Meanwhile, brown the butter with garlic and sage in a medium skillet.
Add the diced Casera cheese to the dumplings, sprinkle with grated Grana Padano and pour over the browned butter sauce.
Stir all the ingredients together until well combined.
Serve hot, sprinkled with black pepper.