Turtres, panicia, cajincí: Ladin specialities

• 100 g of barley,
• 100 g bacon or smoked pork shin-bone,
• 1.5 liters of water,
• a small onion, a small carrot, a small potato, a celery stalk, a little salt, chives for seasoning.

Preparation

Boil the meat, the bacon and the barley in a large pot for about two hours. Later add the vegetables cut in cubes. Before serving, cut the meat in small pieces and add it to the soup.

For the dough:

• 200 g of rye flour,
• 100 g of white flour,
• 1 egg,
• some lukewarm water,
• 30 g of melted butter,
• salt.

For the filling:

• 150 g of cooked and minced spinach,
• 150 g of ricotta cheese,
• some butter,
• 1/2 small onion,
• salt, pepper, nutmeg, garlic.

Preparation

Filling
Melt the butter in a saucepan. Add the small chopped onion and fry over medium heat. Add the boiled and chopped spinach. Season with salt and pepper (to your taste, you can add garlic and / or nutmeg). Allow to cool and add the ricotta cheese.
 

Dough
Mix carefully all ingredients and you will obtain a farely elastic dough, let it sit (covered) for one hour. Use the dough to make thin circles 15cm in diameter. Fill half of the circles with the filling. The other circles serve as a cover.
Push carefully with your fingers along the edges of the filled and covered turtres. Deep fry the turtres on both sides in abundant boiling oil.

Tip
Sauerkraut also tastes great as a filling.

For the dough:

• 500 g of flour,
• 500 g of boiled potatoes,
• 50 g of yeast,
• 1/2 l of milk,
• 2 eggs,
• 1 tablespoon of sugar,
• a pinch of salt.

For the filling:

• ½ kg of spinach,
• 300 g of curd cheese,
• 1/2 onion,
• some butter,
• a pinch of salt, pepper (to taste, a pinch of nutmeg and garlic).

Preparation
Dissolve yeast and sugar in warm milk. Leave to rest in a warm place for approx. 10 minutes. Add half of the flour and prepare a dough. Let it rest for another half hour. Then add the other half of the flour, the boiled, mashed potatoes, eggs and salt. Knead with your hands until a soft dough is formed. Roll out the dough quite thin. Cut out rings of approx. 6 cm in diameter. Fill them with the spinach filling (see turtres recipe) and fold in half. Close tightly with your fingers and let rest again for approx. 40 minutes in a warm place.
Fry in hot oil.

Suggestion
The cajinci arestis also taste delicious with poppy seed filling. Boil the ground poppy seeds in water, refine with honey and some liqueur rum.

• 500 g of bread cut in small cubes,
• 150 g of speck ham cut in small cubes,
• 3 spoons of flour,
• 3 eggs,
• half an onion, a cup of milk, some minced parsley, some chives, salt, some oil.

Preparation
Prepare a bowl of bread cut in small cubes and add onion and bacon slightly fried. Mix carefully milk, flour, eggs and salt, parsley and chives. Form round bales with wet hands and cook them in boiling water for approximately 15 minutes.

Tip
Instead of speck, you can also use other ingredients, such as cheese, spinach, beetroot, mushrooms and everything you like.

• 150 g flour,
• 100 ml milk,
• 100 ml cream,
• 6 egg yolks,
• ½ package vanilla sugar,
• 1 tbsp rum,
• 6 egg whites,
• ½ tsp salt,
• 40 g sugar,
• 200 g apples, cut into small slices,
• oil for frying,
• butter,
• powdered sugar.

Preparation
Preheat oven to 200° C. Mix flour, milk, cream, egg yolks, vanilla sugar and rum into a creamy dough. Beat egg whites with salt, and add sugar until peaked. Add the mixture to the egg-yolk dough. Heat the oil in a big pan, then pour in the dough, sprinkle in the apple slices and fry until brown on one side. Turn and fry on the other side. Bake for 3 to 5 minutes. Tear into pieces with a fork, sprinkle the powdered sugar over the pancake and then fry for a very short time in a pan so that the sugar caramelizes. Serve on hot dishes with some more powdered sugar.