Caronzie de Caran (Special flour ravioli)

First courses


    Serves 4:
    100 g flour 00
    100 g rye flour
    100 g Kamut flour
    3 eggs
    8 Slices of Trentino Speck
    200 g aged Caprino di Cavalese cheese


“Ciaroncie” (ravioli): 

Roll the prepared dough very thin. Cut 5 cm squares, and spread on the filling, fold over diagonally to form triangle-shaped ravioli and seal the edges well.  

Filling: sauté a chopped onion, add the thinly sliced potatoes, brown well, cool, dress with the coarsely grated Puzzone cheese, beaten egg yolks, salt and pepper.  

Composition of plate:

Boil in salted water for three minutes, drain well, put in a circle on the plate, season with coarsely grated Puzzone cheese, chives and clarified butter.  


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