Success is guaranteed with these simple recipes prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).
APPLE “CANEDERLI” (DUMPLINGS) WITH STRAWBERRY SAUCE
150 g Granny Smith Marlene® diced • 1 tablespoon of butter • 50 g of ground almonds • 50 g of breadcrumbs • 1/2 sachet of vanilla sugar • 1-2 pinches of cinnamon • 1 tablespoon of rum • grated rind of 1/4 of a lemon • lemon juice • 1 egg yolk • 1 egg white • 2 tablespoons of sugar • oil for frying • 250 g of strawberries • sprig of mint • 1 tablespoon of yoghurt.
Stew the apples for a short time in the butter and then discard the liquid. Add the almonds, the breadcrumbs, vanilla sugar, cinnamon, rum, lemon rind and the egg yolk. Whisk the egg white to the peaked stage with 1 tablespoon of sugar (depending on the sweetness of the apples) and add to the mix. Let rest for around 15 minutes. Scoop out small “dumplings” and place them in the fridge for around 20 minutes. Clean and wash the strawberries and dry on a paper towel. Blend around 100 g of strawberries with 1 tablespoon of sugar and cut the remaining strawberries into quarters. Heat the oil to 160°C and fry the “dumplings” for around 1-2 minutes. Place on plates along with the remaining strawberries. Cover with the strawberry sauce and garnish with the mint and the yoghurt.