Buckwheat crescents with apple and speck

First courses

Ingredients

    Doses for 4 people:

    300 g flour (mixed type 0 flour and buckwheat flour)
    4 eggs
    1 Golden Delicious apple
    4 slices of speck
    250 g of cow's milk ricotta
    salt c.b.
    pape c.b.
    flavorings (basil, marjoram, thyme)
    breadcrumbs c.b.

For the egg pasta:

mix 300 g of flour (buckwheat mixed with type 0 flour) with 3 eggs, add a pinch of salt and make the dough homogeneous. Roll out the dough with a rolling pin into a very thin sheet.


For the stuffing:

peel and cut the Golden Delicious apple into small cubes, cook it in a non-stick pan with very little water in order to soften the fruit. In a large bowl, pour the cow's milk ricotta, incorporate an egg, salt, pepper, herbs to taste such as basil, thyme or marjoram, the cooked apple, the thinly sliced ​​specimen and breadcrumbs until the mixture is soft.

Assembly and cooking:

make circular shapes from the pastry, place a teaspoon of filling in the center, moisten the edges of the dough and close in a crescent shape. Repeat this step for all the molds. In the meantime, place a saucepan with plenty of water on the stove, bring it to a boil, add salt and pour the crescents which should cook for a few minutes. Season with melted butter.

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