FOOD & DRINK

Caponec

It's a typical recipe of some of Ledro Valley villages. It consists in a delicious delicacy in particular prepared at the end of the summer, for the occasion of the popular country festivals.

Ingredients for caponec:

300 g herbs and spices
500 g bread crumbs
300 g Parmesan cheese
2 eggs
200 g lard or lucanica sausage
Olive oil
Vegetables broth
100 g parsley
3 cloves of garlic
30 grapevine leaves
Pepper

Cooking instructions for caponec:

Mix bread and cheese and add pepper. In another bowl, beat the two eggs. Pound the lard and brown it. Add the herbs and spices previously chopped up and let the compound cool down. Chop the parsley and the garlic. Mix all the ingredients and add the broth and olive oil. Knead everything together until you obtain a soft dough. Clean up the grapevines leaves. Slice the dough in 30 small portions to roll them up in the leaves. Tie them with some twine. Boil some water and dunk the caponec in it. Cook them for 18 minutes, drain and let them dry out on a wooden chopping board. The caponec are usually served as a starter and flavoured with some oil, salt and pepper.

The recipe was shared with us by the guests of the retirement home ‘Giacomo Cis’.