Caponeç

»

Ingredients for 35 caponeç: - 300gr stalebread soaked in water - 350gr breadcrumbs - 750gr Grana-Trentino Cheese (seasoned) - 100gr lard - 4 eggs - 150gr finely chopped chard, - 100gr parsley - 10gr garlic - about 35 large vine leaves, salt and pepper - a spoon of flour - 1/2 glass of oil. Preparation: Chopp the lard finely and fry it in oil, then mix and work the bread with all the ingredients. Make into small balls the size of an egg. Wrap them in vine leaves and tie them up with a string. Cook them in salted boiling water for about 20 minutes. Serve them cold natural or with a little bit of olive oil. They are very good as hors d’oeuvre too. Nowadays this speciality is cooked only for the occasion of village parties in the Concei-Valley and Tiarno di Sopra.