Chestnut dumplings alla bava
Soft and firm at the same time, the dumplings with potato and chestnut flour are also suitable for coeliacs. With coverage of melted fontina cheese, creates the "bava" (slime) effect.
recipe given by our chef at .
600 g potatoes
200 g chestnut flour
50 g parmesan cheese
100 g fontina cheese
50 g butter
These ingredients are able to feed: 6persons
- This course is: Primo
- Difficult to prepare: MEDIO
- is a typical course made in: VALLE D'AOSTA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Boil the potatoes, peel them while still hot, let them cool and then crush them very well. Place them in a large bowl and form a crater, put an egg in the center and begin to knead, as you knead the dough, add the flour of chestnuts until all has been absorbed. Once you have a dough that will be solid but soft, then remove a piece as large as an egg and make a little snake with a thickness of about 1 cm, then cut into long chunks of 1,5 - 2 cm. Now you have got your dumplings, flour them again to create a surface coverage.
At the time of cooking, put them in boiling salted water a few minutes, when they begin to rise to the surface, you can download them with a slotted spoon and fast to cook with butter until creamy. Then pour them into a bowl, sprinkle with a little 'of parmesan cheese and cover with the fontina cheese. You can pour over a bit 'of melted butter, this will facilitate the fusion of fontina cheese creating the effect baval, but you can also avoid this step of adding butter, in fact, the fontina cheese will melt with the heat of the dumplings.
Finally, sprinkle with pepper and serve very hot dumplings.