Mezzelune di patate ripiene al Fior d'Alpe di Castelfondo
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Strada della Mela

Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First course


Ingredienti per 4 persone:

  • 500 g patate cotte e schiacciate
  • 130 g farina
  • 1 pz uovo
  • 300 g formaggio Fior d’alpe di Castelfondo
  • 100 g ricotta
  • 1 pz albume
  • erba cipollina tagliata finemente 
Potato dough: mix potatoes, flour and egg to obtain a smooth mass. Let rest 10 minutes. Roll out to a 4mm thick crust. 
Fior d’alpe di Castelfondo cheese filling: mix the Fior d'Alpe cheese, the ricotta cheese, the egg white and the chopped chives. 
Crescents: lightly flour a cutting board and roll out potato dough discs (20 small discs). Put a spoonful of filling on each disc. Moisten the edge of the disc and fold over, creasing edges. 
Golden Delicious apple cubes: melt the butter in a saucepan, add the apple cubes and sauté on high heat.
Evaporate some balsamic apple vinegar in the apples and cook over medium heat for a few minutes, after adding salt and pepper to taste.
Trentingrana cheese wafers: on a piece of parchment paper form some rows of grated Trentingrana cheese. Microwave for 60-90 sec. at max. power. 
Remove from paper and shape while still warm.  
Presentation: boil the crescents in abundant salted water. Drain and sauté in melted butter.  Serve accompanying with the apples, petals of Castelfondo cheese, and the Trentingrana cheese wafers.