The “cajoncìe da fighes”

Ingredients for 4 people):

• flour
• (1 egg)
• water
• dried figs
• rye fassano bread
• TrentinGrana cheese
• salt
• butter

Preparation:

Put the flour on the pastry board, make the fountain in the center and add the egg (in the ancient recipe of the poor pasta the eggs were not used), a pinch of salt and water q.b. to get a spreadable dough. Prepare a dough with the figs and the bread, chopped and mixed. Spread the dough finely, place some fichii “walnuts” and close the dough forming square ravioli to cut out with the serrated wheel.

Melt the butter until golden brown, bring the water to a boil and cook the ravioli until they emerge. Season with the melted butter and a splash of TrentinGrana.

This recipe is part of the traditional poor cooking of the Val di Fassa even though the figs are not exactly a product of the Trentino region. However, being a dry food it was easily conservable.