Let’s celebrate the Gran Festa del Desmontegar at the table
To celebrate the Gran Festa del Desmontegar with a delicious dish, our food ambassador Silvia has created a delightful recipe using just a few simple ingredients from our region — fresh, high-quality Trentino milk from pasture-raised cows and organic eggs — to make a luscious cream encased in a crunchy, original cornmeal coating. Almost like fritters, these little golden bites surprise the palate with their crisp exterior and soft, fragrant heart.
A wonderful dessert idea to enjoy together — serve it with fresh milk for the little ones, or with a glass of chilled Trentino DOC Chardonnay from Cavit
for the grown-ups.
For the cream
- 2 egg yolks
- 40 g sugar
- 60 g flour
- 500 g Trentino milk
- Edible lemon peel
- 1 whole egg + leftover egg whites
- Bread crumbs
- Corn flour
- Vegetable oil
- Granulated or powdered sugar
- 250 g mixed berries
- 60 g brown sugar
- 20 g lemon juice
METHOD:
- Place the washed and dried berries in a small saucepan with the lemon juice and sugar. Cook over low heat for about 10 minutes, stirring occasionally until thickened. Blend with an immersion blender until smooth and let cool before serving.
- Heat the milk in a saucepan with pieces of lemon peel. In a bowl, whisk the yolks with the sugar, then gradually add the sifted flour while whisking. Slowly pour in the strained hot milk, stirring continuously.
- Cook over low heat, stirring constantly, until the mixture becomes thick and creamy.
- Line a small baking dish with parchment paper, pour in the cream, and spread it evenly to about 2 cm thickness. Cover with plastic wrap and let cool completely until firm. Cut into evenly sized cubes.
- Mix the bread crumbs and corn flour on a flat plate. Beat the egg with the leftover egg whites. Dip each cube gently into the egg mixture, then roll it in the crumb coating.
- Fry a few pieces at a time in hot oil for a few minutes until golden brown. Drain with a slotted spoon and place on paper towels to absorb excess oil. Sprinkle with sugar as desired.
- Serve warm (they’re also delicious at room temperature) accompanied by the berry sauce.
RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino Alto Adige, especially from the Primiero area. On her blog www.dolcimariemonti.it, she pays special attention to the selection of local ingredients. You’ll find traditional Dolomite cuisine as well as new and simple modern reinterpretations.
You can also follow Silvia and her “Dolomiti Kitchen” stories on her social channels: Instagram and Facebook.
