Gastronomy

 

San Sigismondo gastronomy is very similar to the altoatesina tradition.Here below you can find some typical recipes, east to prepare, so that you can taste the particular dishes of this cookery.
 


Canederli with Speck

Ingredients:
150 gr stale bread
100 gr. speck (smoke ham)
1 gr. onion
4 spoon of minced parsely
2 eggs (small size)
100 ml. fresh milk
1-2 spoon of flour
1 spoon of butter
salt and marjoram

 

  • Cut the bread into cubes of 1 cm size and put them into a bowl.

  • Cut the ham into little cubes and fry them (not to high heat).

  • Cut the onion and put it in the frying pan together with the ham, add the parsely and after a little while add the little cubes of bread.

  • Beat the eggs, add the milk and pour it on the cubes of bread; add the flour and the butter, the salt and the marjoram, mix, mash up and let it rest for half an hour.

  • Boil the water with a pinch of salt.

  • Make six Canederli (like meat ball) and pu them in the boiled water.

  • Cook for 15 minutes.

 

 

Advices

Use Vipiteno butter. Use Olive Oil.Serve with red wine.

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Fritters with sauerkrauts

Ingredients:

For about 15 fritters:
300 gr. rye flour
150 gr. wheat flour
500 gr. Vipiteno butter
salt
½ lt. water with milk
Filling
1 small onion
olive oil
1 spoon of flour
¼ lt. water
400 gr. sauerkrauts
salt and pepper
some juniperberries
cumin

 

 

  • In a bowl mix rye flour, wheat flour and salt.

  • Add the flours to the melted butter and the milk; mix with water in order to create a ball of dough.

  • Let it rest covered  in a warm place for 30 minutes.

  • Cut the onion.

  • Fry the oil with the onion already cut, pour a pinch of flour and after ¼ liter of water.

  • Add the sauerkrauts and mix with the salt, pepper, cumin and juniper.
    Cook the sauerkrauts for 7 minutes.

  • Take the ball of dough and extend it , make some circles of 10 cm and put on the sauerkrauts filling.

  • Cover each circle with a second circle and press the borders.

  • Fry each circle and let the dry on the blottin paper.

Advices

 

Prepare these fritters even with other kinds of filling  such as spinach, ricotta, chard or poppy-seeds.

 

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Poppy Fritters

 

Ingredients:

500 gr wheat flour
1 yolk
1/16 lt olive oil
a pinch of salt
a spoon of rhum
a spoon of sugar
milk

Filling:
300 gr. ricotta cheese
150 gr. poppy seeds
2 spoon of honey
a pinch of cinnamon
vanilla sugar
grated lemon peel
icing sugar

  • Kned the flour with the yolk, oil, salt, rhum and sugar, adding warm milk when it is needed (the pastry doesn’t have to be too hard).

  • Let the pastry rest, covered, in a warm place for about 1 hour.

  • Then mix the ricotta cheese with the poppy, the honey, cinnamon, vanilla sugar and greated lemon peel.

  • Make some plain oval-shgaped pieces of pastry and spread the ricotta filling.
    Cut them in two and press on the border.

  • Fry in boiling oil, then put them on the blotting paper and pour the icing sugar upon each of them.

Advices

You can use plums or apricots jam instead of poppy.

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Stefania Cake

 

Ingredients:
400 gr flour
250 gr sugar
200 gr butter
4 eggs
70 gr cocoa
1 baking powder bag
grated lemon peel

 

 

  • Put the flour in a large bowl, add sugar, eggs, butter and the baking powder.

  • Beat and mix the pastry adding the greated lemon peel.

  • Prepare a cake pan of 25-30 cm with a little butter and pour upon a pinch of flour.

  • Warm up the oven at 200° .

  • Use half of the pastry to make little balls and put them in the cake pan.

  • Add to the half pastry remained the cocoa and make other little balls; put it in the cake pan together with the others.

  • Put the cake pan in the oven and be careful not to open until the cake is ready.

  • Then let it rest and get cool before serving.

Advices

 

You can also add to the pastry grated chest-nuts or/and cover the cake with melted chocolate.

 

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English Version:
Chiara Favoni Miccoli
Giulia Cricca