The “cajoncìe da megol vert”

Ingredients for 4 people):

• flour
• (1 egg)
• water
• wild mountain spinach (or spinach)
• garlic
• 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. Blanch the spinach, chop them and sauté in a pan with a clove of garlic and a little of TrentinGrana. Spread the dough finely, place some spinach “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 cuisine of the Val di Fassa. The poor dough with water and flour and the stuffing of wild spinach found in meadows at high altitude make it a simple and cheap recipe, at kilometers 0.