Potato crescents filled with Fior d'Alpe di Castelfondo cheese

First courses


    Ingredients for 4:
    500 g boiled, mashed potatoes 
    130 g flour
    1 egg
    300 g Fior d’alpe di Castelfondo cheese
    100 g ricotta cheese
    1 egg white
    Finely chopped chives


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. 



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