Recipe type
Pasta, rice and soups
Ingredients
300 gr
breadcrumbs
1 lt
milk
to taste
extra virgin olive oil
to taste
nutmeg
1 handful
spinach or wild herbs
1
celery
100 gr
rye flour
200 gr
white flour
2
mountain potatoes
100 gr
bacon
200 gr
butter
to taste
salt
to taste
pepper
Soak the breadcrumbs in the milk, add extra virgin olive oil, nutmeg, salt and pepper. Leave to soften for about an hour. Then add the boiled herbs, finely chopped celery hearts and potatoes. Mix all the ingredients together, adding the two previously mixed flours a little at a time. Take small spoonfuls of mixture and cook them like dumplings in plenty of salted water. When the Cajettes float to the surface, drain them and place them on a large, shallow tray. Leave them to cool and become firmer, then add a little extra virgin olive oil. Fry the diced bacon with alpine butter and a few sprigs of thyme in a copper or non-stick pan. Scald the cajettes and fry them in the pan for a few minutes. Serve piping hot.
Source: Piemonte Parchi.