FIRST COURSES

CANEDERLI WITH SPECK. Serves 4

Ingredients
30G FINELY CHOPPED LEEKS
20G BUTTER
100G SPECK CHOPPED INTO SMALL CUBES  
200G STALE BREAD, CHOPPED INTO CUBES
2 EGGS
80G MILK
1 TABLESPOON FLOUR
FRESHLY GROUND PEPPER
SALT
CHIVES
1 Litre BEEF STOCK aside 

PREPARATION METHOD.  Cook the leeks and add the speck, mix together the eggs and milk and then add them to the bread, together with all the other ingredients.
Form dumplings of about 3-4 cm in diameter.
Cook for 15 minutes in the boiling broth.
Serve either in the broth or dry with some nut butter and parmesan cheese.

Spätzle (Tyrolean dumplings)

Ingredients:
130g Flour
40g Water
20g Milk
1 Egg
100g spinach cooked (add  some more flour if wet)
salt
nutmeg
ham sauce.
50g Ham
200g Fresh Cream
Parmesan
salt and pepper

PREPARATION METHOD:
Prepare the sauce with water, milk, eggs and drained spinach.
Put the flour into a bowl and pour the sauce from the centre avoiding any lumps, mix vigorously until bubbles start to form, set aside for 10 minutes and then form the dumplings with a pasta maker or use a potato masher with large holes.
Prepare the sauce by browning the ham with the butter and adding the fresh cream, leaving to boil for 4 minutes, add salt and pepper, strain the dumplings and cook them in the sauce.
Serve.

Main Courses

Roasted Green Spelt, a vegetarian dish for 6 people.

Ingredients:
250g Green spelt, crushed
450ml Hot water
40g Grated Emmenthal cheese
2 eggs
80g wholemeal breadcrumbs
50g butter
2 onions
3 carrots
1 leek
nutmeg
thyme – marjoram
1 bay leaf
rosemary
whole sea salt
freshly ground pepper

Peel and wash the vegetables. Finely chop the carrots and cook with the amount of water mentioned above, add the salt and the bay leaf. Cook for 5 minutes then add the spelt and leave to cook for 2 more minutes. Remove from heat and leave to puff up for 15 minutes.
In the meantime finely chop the leek and the onion.
Add the butter, remove the bay leaf and mix well, and then add the leek, cheese, breadcrumbs, eggs and herbs. 
Shape into a not too large long roll, put into a sheet pan and bake at 180° for 35-45 minutes. 

Preparation Method:
•      knead vigorously and leave in the fridge for an hour to set
•      place the fine dough in a dishcloth, stuff it and then roll it up with the aid of the dishcloth.
•      Bake in a preheated oven at 170° for 45 min.
•      Serve warm with vanilla sauce.

Apple strudel, for two 30cm strudels  

Ingredients for the filling:
1.5kg apples
30g pine nuts
50g sultanas
100g toasted breadcrumbs
150-200g sugar
cinnamon and rum
Preparation method:
•        Mix ingredients and leave to soak for 1 hour
Ingredients for the pasta:
250g flour
1 egg
40g sunflower oil
60g white wine
vanillin, salt
Carrot cake
Ingredients:
6 eggs
250g almonds
250 sugar
250 carrots
60g wheat starch
1 disc of shortbread
1 yeast sachet
zest of half a lemon
salt

PREPARATION METHOD:
Whip the egg yolks together with the sugar to produce foam, add the almonds, carrots, wheat starch and yeast.
Whip the egg whites with the salt until you get a medium consistency.
Gently mix the egg whites into the mixture.
Put the disc of shortbread in the baking tray and over the mixture prepared.
Preheat the oven at 200° and bake at 180° for about 45 minutes.
Serve with vanilla sauce