Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie




Potato dumplings with chocolate or macarons

Preparing:

Soak the raisins in warm water. Boil , peel and mash  the potatoes. Combine them with eggs, two tablespoons of Grappa, salt, nutmeg and as much flour as needed to get a normal mixture to form dumplings.
Knead it carefully, then pull off a piece of dough, roll it  into a cylinder and cut into small pieces, cover them with flour,  and rub them against the wrong side of a greater, until there's no dough left.
Bring  a pot of salted water to boil and then pour the dumplings in it:
as they come to the surface, drain with a slotted spoon and place in a bowl.
While the dumplings  are cooking, shred and place the lime in a bowl: Combine the raisins  squeezed by water soaking, a teaspoon of sugar, a pinch of cinnamon, cocoa and grated ricotta. Stir  well and sprinkle the dumplings with this mixture,  pour over them the melted and bubbly  butter and serve, stirring very gently so as not to break them.

Recommended Grappa:
Poli Bassano Classica


Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    1 kg potatoes
    About 400 g white flour
    80 g butter
    80 g smoked ricotta cheese to be grated
    50 g candied citron peel
    50 g raisin
    A teaspoon of cocoa powder
    Grappa
    Ground cinnamon
    Cane sugar
    2 small fresh eggs
    Salt
    Nutmeg

  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Dessert
  • Preparation time:
    • About 80 minutes
  • Notes:
    • The dumplings are a recurring and very popular dish in the cuisine of Friuli. The special thing about these recipes is given by the combination of sweet with savory ingredients, which is typical of Central European countries. The shape is unusual, very often are oval and of medium size.