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CHESTNUT-TAGLIOLINI WITH FONDUE
INGREDIENTS
For the pasta: 250 g hard wheat flour, 250 g chestnut flour, 5 eggs
For the fondue: 500 g Toma d'Alpeggio cheese, 100 g milk, 2 egg yolks
DIRECTIONS
Mix the hard wheat flour and the chestnut flour with the eggs, roll the pasta into thin sheets, cut the tagliolini, either by hand or with a pasta machine, let them dry.
Dice the toma cheese, add milk, melt in a bain-marie, add the egg yolks and simmer for a few minutes. Cook the tagliolini in salted water and season with the fondue cream.


HERBS SOUP
INGREDIENTS FOR 4 PEOPLE
2 potatoes, 6 leaves nettle, 1 handful mountain spinach, 1 handful of hop sprouts, 1 tuft scorzonera, some small wood-strawberry leaves, some primrose leaves, some violet leaves, some parsley, 1 onion, 2 eggs, 3 spoonfuls of grated Parmesan cheese, 30 g butter, salt.
DIRECTIONS
Trim, wash and coarsely chop the herbs. Peel and dice the potatoes. Fry the onion in a frying-pan with butter, add the herbs and the potatoes. Cover with water, add salt and let simmer for 45 minutes. Separate albumen from egg-yolks and place the latter in a soup tureen. Beat the egg-yolks with grated Parmesan, then stir swiftly in the soup so to avoid lumps. Serve immediately with cubes of toasted bread.


ÖLA AL FORNO
vegetable soup baked in a wood-fired oven
INGREDIENTS FOR 4 PEOPLE
½ kg common beans, ½ kg potatoes, a piece of yellow pumpkin, 2 leeks, 2 carrots, 2 cloves garlic, 1 onion, 1 stem celery, 1 tuft  
parsley, 1 tuft basil, 2 pork chops, oil, salt, pepper
DIRECTIONS
Wash leeks, beans, carrots, garlic and celery. Peel potatoes, onion and pumpkin and chop everything into pieces. Lay the pieces of vegetables and the pork-chops in a big clay pot (Öla). Sprinkle with minced basil and parsley, salt, pepper and add 2 spoonfuls of oil. Cover with about  4 l of water. Put the lid on and bake in a wood-fired oven for 6 or even 7 hours (do not forget to stir now and then).


BLACK POLENTA WITH WHITE SAUCE
INGREDIENTS FOR 6 PEOPLE
For the polenta: 1 kg potatoes, 5 handfuls buckwheat flour, 5 handfuls wheat flour, 2 l water, salt
For the white sauce: 150 g cream, 50 g butter, 3 leeks, 1 glass of milk, salt, pepper
DIRECTIONS
Wash the potatoes and boil them in salty water for 15 minutes. Peel and mash them and pour them out into cooking water. Add little by little wheat flour and buckwheat flour. Cook for 40 minutes and keep stirring.
In the meanwhile prepare the sauce. Brown thinly sliced leeks with butter (pay attention they do not get dry) and cook them for some minutes with cream, milk, salt and pepper.
Pour the polenta out into a serving dish and coat it with the white sauce.