Gardens, parks, vegetable gardens: Trentino features many beautiful botanical treasures, most of which are open only for the Summer. Take advantage of this opportunity and visit them as soon as you can!
Thinly slice the washed courgettes lengthwise and fry in plenty of oil. Lay them out on paper towels and, in the meantime, chop together the mint, garlic and chilli pepper. Marinate the courgettes for at least three hours with this mixture, the vinegar and oil.
This delicious dish can be widely found throughout the Trentino valleys, especially in those crossed by Noce river. The unmistakeable flavour is exalted accompanying sausages and cheese, beans with onion and fresh salad.
Soak the six bread rolls and in the meantime cook the spinach in lightly salted water; once cooked squeeze it out and chop finely. Add the spinach to the dry bread and add the eggs and flour. If the mixture is too wet, add some breadcrumbs.
After melting the yeast in some hot water, prepare an elastic dough with the flour, lard, yeast and a pinch of salt. Leave to stand for about an hour and then roll it out, cutting it into diamond shapes approx. 8cm in length and 3-4cm in height and then fry them in plenty of oil....
Chop and brown the onions. In the meantime, boil the water for the pasta and in another frying pan brown the garlic in the oil and, when browned, add the peeled and chopped tomatoes, anchovies, chilli pepper and salt.
Buy 8 slices of thinly sliced carne salada meat. Heat the oil in a pan, take the meat slices and quickly fry them for two minutes. Serve with borlotti beans seasoned with oil, vinegar, chopped onion, salt and pepper.
Cut the venison into pieces and put into a bowl with the wine and spices; leave to stand overnight. Remove from the wine and dip in flour before frying in the lard. Brown the meat and then add part of the wine used for marinating. Cook the venison and then remove it from the pan....
Prepare a cream by mixing 120 g of softened butter with the anchovies, lemon juice and a pinch of nutmeg. Put the cream into the boned capon breast and stitch it up. Grease it with the rest of the butter and then cook for three hours on a spit, basting regularly with the dripping fat...
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