Ingredienti per 4 persone:
Per la pasta:
250 gr di farina bianca, 2 tuorli d’uovo, 1 dl di latte, 50 gr di burro, 5 gr di lievito per dolci, 5 gr di sale
Per il ripieno:
250 gr di poìna (ricotta), 200 gr di zuzèl (strigoli), 50 gr di scalogno, 80 gr di Trentingrana, olio extravergine di oliva, sale, pepe
Per la fonduta di Fontal del Primiero:
400 gr di Fontal del Primiero, 2 dl di latte, 1 dl di panna, 4 tuorli d’uovo
Knead flour, yolks, milk, butter, salt and yeast into a ball, then wrap it in transparent film, and let it rest in the refrigerator for one hour.
Cook the strigoli (zuzèl) in boiling water for a few minutes and cool them immediately in water and ice, then drain and chop them coarsely.
Peel and chop the shallot and let it brown in a small casserole with little olive oil.
Mix the ricotta cheese (poìna) with salt and pepper, add the strigoli (zuzèl), the browned shallot and theTrentingrana cheese.
Cut the Fontal cheese into small dice, put them in a saucepan with milk and cream and let them soften for at least 4 hours; transfer the cheese into a bain-marie pot and let it melt, add the butter and when creamy, remove from the heat and add the egg yolks, mixing quickly with a whip to prevent them from cooking.
Roll out the pasta dough into a thin sheet and spoon cheese mounds across it, then cover with another pasta sheet and cut into wedges (like ravioli); fry them in oil, drain them on absorbent paper and serve them with the fondue.
Recipe designed and prepared by Erika Zagonel - Chalet Piereni Restaurant