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  THE WAY OF TASTES

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RISTORANTE PIZZERIA DOLOGNO

Locality: Dolgono - di Stenico
Telephone: 0465 701761
Fax: 0465 701761
Opening times: 11.00 - 14.00 and 16.30 – 24.00
Closed: Wednesday (excluding August).

Sample menu:

Three-dish course consisting of:
Canederli balls with speck, lucanica sausage, spressa cheese, vezzena cheese and red turnips, dressed with grana cheese, melted butter, and chives.
Polenta with melted cheese and fingerli mushrooms.
Yogurt custard with rhubarb and cereal-walnut crunchies.
Coffee.

Recommended wine:
Pinot Grigio from the Cantina di Riva del Garda or Navales from the Azienda Agricola di Armando Simoncelli

House recipe:

CANEDERLI BALLS WITH RED TURNIPS

Ingredients:
12 stale bread rolls, 3 leeks, olive oil, milk, 400 g of red turnip, a handful of white flour, a handful of breadcrumbs, 1 egg, a handful of grated Trentino grana cheese, meat stock, white wine (Pinot Grigio)

Preparation:
Dice the stale bread into small cubes, put them into a dish with some fresh milk and leave to soak. Steam the turnip. Finely chop the leeks and brown them in very hot olive oil, adding salt and ground pepper. Moisten with some Pinot Grigio and leave to season. Let the leeks cool and dice the red turnips. Add the leeks to the soaked bread, a handful of flour, a handful of breadcrumbs, an egg, a handful of Trentino grana cheese, salt and pepper. Mix until well amalgamated, and then form into small balls. Cook the canederli balls in meat stock until they start to float. Serve with Trentino grana cheese, melted butter, and chives, or with a salad of golden acre cabbage dressed with olive oil, apple vinegar, salt and pepper.


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