A few days ago some of my friends decided to have a typical Valtellinese dinner in a mountain hut at Selina in the heart of the Stelvio National Park so we left from Bormio to Santa Caterina Valfurva.
The children and the adults were looking forward to tasting pizzocheri and green gnocchi.
The ingredients were ready to be cooked: buckwheat flour, cheese, cabbage, potatoes, cottage cheese, spinach, milk, bread, herbs and spices and ….. the enthusiasm to stay together and prepare our typical dishes.
To reach Selina we crossed Valfurva Valley and went into the woods near the little village of San Gottardo.
The evening was going down but the sunset still lighted up the green pastures and the buds on larch and birch trees ... it was spring time and nature was awakening!
The path was rather steep but the landscape was wonderful; all around everything was quiet and motionless, only the woodpecker with its short stretches interrupted the peace and a deer, far away, suddenly appeared.
While entering the hut we felt the heat of an oven ... we started preparing the pots to cook pizzoccheri. The following are the ingredients and the instructions:
- mix some buckwheat flour and some white flour together
- add some warm water and salt to obtain a firm dough
- work it with a rolling pin until the dough is 2/3 mm high
- cut it into strips 7/8 cm wide
- put one band on the other and then cut them into narrower strips
- cook them in salted water with vegetables (cabbage and potatoes into small pieces)
- drain the pizzoccheri and put dairy cheese, Parmesan cheese and melted butter with some garlic and a few leaves of sage ... and here are our pizzocheri Valtellinesi!
Well now we prepare green gnocchi:
- mix some bread with milk
- boil some spinach in salted water then drain and chop them
- add some flour, ricotta cheese, a couple of eggs, a pinch of salt and a bit of nutmeg
- mix everything until the dough is firm and not too soft
- now form little dumplings with a spoon and put them into some boiling water
- as soon as they rise to the surface, drain them and add the same ingredients as pizzoccheri ... and here are our green gnocchi!
On the table there were different types of cheese, red and white wines of Valtellina and a creamy sorbet made of Braulio (our typical liqueur) and ice cream mixed together.
Later in the night we walked home really satisfied and on our way back we saw numerous wild hares that crossed the path annoyed by the headlights of our cars.
Just a few simple ingredients for a perfect evening!
We will be happy to share these simple feelings with you whenever you like.