A menu that follows the rhythms of Nature.
Nature is not always the same, as it changes with every season. That's what we do and so does our Typical Trentino Osteria al PINETA NATURE RESORT!
In fact, we like to offer our guests only dishes with fresh ingredients and for this reason we follow the seasonality of the garden. Having this or that ingredient available depending on the time of year pushes us to create menus that are always different, creative, never banal. What are you waiting for? Request info to book a table in our typical restaurant!
What is POTATO TORTEL?
The potato tortel is nothing more than a potato pancake which acquires flavor and particularity when combined with different products: cured meats such as Mortandela (another typical product of the Val di Non), the meat "salada", the speck, the lard, the coppa are the protagonists.
Otherwise, for those who choose a vegetarian diet, the combinations with local cheeses are excellent, both soft and raw milk such as Casolet of the Val di Peio or more seasoned.
They are also inevitable the cabbage salad seasoned with fennel seeds and apple cider vinegar, i pinto beans “conzadi” with chives and pickled delicacies such as spring onions, mushrooms and artichokes.
The peculiarity of this dish is the cconsistency of potatoes: generally for the preparation of potato-based dishes, they are first boiled, then mashed and then kneaded.
Typical procedure for gnocchi, for example.
In the case of Tortel, the potatoes are peeled, left to soak for a few hours, grated, kneaded and finally cooked.
But now let's get to the preparation...
- 6/7 large white seasoned potatoes
- 1/2 tablespoons white flour
- Salt to taste
- lard or corn oil
Preparation of potato tortel recipe
- Peel and grate the potatoes, add the flour and salt, mix everything carefully.
At this point you can decide between two different types of cooking:
- In the oven (thus obtaining a real cake) pour the mixture into a cake tin greased with plenty of lard and bake at 200°. Leave to cook until a golden, crunchy crust has formed on the surface.
- In the pana, bring the corn oil to a high temperature suitable for frying. Place the mixture in the oil using a spoon to form pancakes (be very careful with the hot oil, please!). Fry until golden brown and desired crunchiness.
Author Pineta Nature Resort Val di Non
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