One of the recipes from the Piedmont mountain flavor and hearty. The "cabiettes" are small nettle gnocchi served with cheese and onions, the characteristics of the tradition of this dish is that the potatoes are mixed raw, then cooked together with dumplings, a characteristic that unites the "Calhetas" of nearby Chisone .
INGREDIENTS FOR 4 \ 6 PEOPLE
- Potatoes 1 kg
- Rye flour 250g
- Nettles 200 g
- No onions 4
- Breadcrumbs 90 gr
- Butter 80g
- Toma Piemontese 80 gr
- No 2 eggs
- Salt
METHOD
Wash very well the nettles and chop very finely. Then peel the potatoes dry wash and grate into a bowl. Finely chop the Toma Piemontese and add it to the winds and chop the potatoes to add a whole egg and a yolk, rye flour and a pinch of salt.
Knead until mixture is bound and solid let it rest in the fridge for at least an hour. Return while the dough rests, prepare the sauce. Clean the onions and cut into Julien fry them in a pan with 40g of butter over low heat and add salt and cook for about 15 minutes.
Make dumplings with the mixture of nettles take big shots as a fair fist roll them to make sticks and chop obtaining of dumplings rather small. Distribute the dumplings on a wooden board covered in flour to keep them from sticking.
Lead to demolition a pot with salted water throw "cabiettes" not just come to the surface drain them with a slotted spoon and place in a buttered baking dish dressing dumplings with a piece of fried onions.
Continue alternating layers in this way "cabiettes" sauce of onions, then sprinkle with the breadcrumbs and the remaining butter flakes.
Bake for 30 minutes at 180 ° C and serve hot
To accompany the "cabiettes" I can recommend you a mountain wine as Ramìe of the nearby Val Chisone.
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