Welcome to the enchanting world of Trentino flavors! Today we'll guide you on a delicious and unique journey with one of the most beloved Christmas delicacies of the Primiero and Vanoi valleys: Zelten. This dessert, rich in history and tradition, is much more than a simple treat; it's an experience that engages all the senses. Imagine the enveloping aroma of dried fruit, the crunchiness of walnuts and almonds, and the soft and satisfying texture of a carefully prepared sweet dough.
You'd want to taste it right away, right? Zelten is much more than a dessert; it's a poem of flavors that will transport you straight to the snow-capped valleys of Trentino. Get ready to delight your palate with this culinary marvel that speaks of tradition, love, and authenticity, presented in this recipe in the form of little gems you can give to your loved ones!
Are you ready for this taste adventure? Put on your aprons: the magic of Zelten begins!
- 190g 00 flour
- 8g baking powder
- 1 small egg
- 70g sugar
- 125g milk
- 40g butter
- 1 pinch of salt
- 100g walnuts
- 40g almonds/pine nuts
- 125g dried figs
- 40 sultanas
- 50g candied citron (optional)
- ½ orange/tangerine with edible peel
- ½ shot of grappa/rum
DIRECTIONS:
- Soak the sultanas in warm water. Chop the dried figs into small pieces, finely chop the walnuts and almonds, leaving some whole for the final decoration.
- Beat the butter thoroughly, then add the sugar and egg, stirring until combined.
- Add the sifted flour and baking powder, salt, and milk a little at a time.
- Squeeze the sultanas and add them to the mixture along with the dried fruit. Stir in the grated orange zest. Then stir in the grappa. Knead the mixture for 10-15 minutes.
- Butter and flour the molds, and roll out the dough to a thickness of 1 cm.
- Level and decorate with the remaining dried fruit; you can cut the figs into strips.
- Bake at 180°C (350°F) for about 30 minutes, until they are a nice dark golden brown.
REZEPT VON:
Silvia Coletto ist Köchin, Foodbloggerin, Foodfotografin und leidenschaftliche Kennerin typischer Produkte und traditioneller Rezepte aus Trentino-Südtirol, insbesondere aus Primiero.
Auf ihrem Blog www.dolcimariemonti.it legt sie besonderen Wert auf die Auswahl regionaler Zutaten. Hier finden Sie traditionelle Dolomitenküche sowie neue, leicht verständliche, moderne Interpretationen. Folgen Sie Silvia und ihren Geschichten rund um die Cucina delle Dolomiti auch auf ihren Social-Media-Kanälen Instagram und Facebook.
