The Spressa Giudicarie (DOP) and 'cheese, among the oldest in the Alps, a Protected Designation of Origin and low in fat.
Unfortunately, thanks to the many rules of hygiene, and 'more and more' hard to get his hands a piece of plastic and spressa that is not too fat. My Luck ', which for a time, with a native father and expert in this valley, are recommended;) and I still enjoy the traditional flavors and to learn recipes.
If you also have the good fortune of having a pound of spressa, I recommend you try this recipe: cheese lovers will eventually also licking his whiskers!
The recipe 'was taken from the book Directory proverbs and sayings in the dialect and Valle del Chiese Roncone written by Bate.
Ingredients:
spressa (4-5 ounces) butter
In a pan that does not attack, put a knob of butter to brown. It cuts the SPRESIANO flakes and put fried in butter stirring constantly. When SPRESIANO has melted, slowly toast it on both sides to form a patty. At the end of cooking should be crisp cut. It must be eaten quickly, hot, preferably with polenta. If cooling too is no longer so attractive.
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