Here's a recipe with lots of ingredients from the Brembana Valley!
The town of Carona has always been famous for its potatoes, definitively described in the first Italian Gastronomic Guide by the Italian Touring Club as “floury and preservable white potatoes.” Today, this cultivation is being relaunched.
Beyond the potato, this recipe also uses wig, a wild spinach better known as “Good King Henry”. It grows in our alpine pastures at an altitude between 1000 and 2000 meters.
Finally, also saffron It's an ingredient from the Brembana Valley, in fact, in the last decade many cultivations of this spice have restarted.
Proceedings
Prepare the dough by combining the mashed potatoes, flour, and Parmesan cheese; in the center, add the blanched, chopped chard mixed with egg yolks. Start working everything together until you obtain a smooth, lump-free mass. Using a spatula, form small cylinders and create the gnocchi. Cook them in boiling water, and while they are cooking, prepare the fondue with milk, Parmesan cheese, and saffron from the Brembana Valley.
Watch the video recipe
With chef Pier Milesi of Bigio restaurant.
Ingredients
For the dough
- ½ kg of mashed potato
- 90 g Parmesan
- 110g all-purpose flour
- wig
- 2 egg yolks
For the fondue
- latte
- Parmesan
- saffron
