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taroz as T!


I was going to forget to publish the recipe last Friday '.
This week I bring in Valtellina, a place that I love and where I would go ever ever ever!

The recipe I learned from a friend of Bormio greeting (hello Simon!), And although we do not write more ', still harbor in their hearts.

Taroz!

discover a recipe for poor Alta Valtellina

Cinzia "Cisejazz" Cyprus

No, not an offense to anyone (as some might suspect the South)

the taroz, to "calibrate" or mix, remix, is a preparation of simple cooking Valtellina (especially the Alta Valtellina), made with raw materials readily available, which is accompanied by sausages.

difficult to find this dish in a restaurant, but it certainly has delighted the palates of many indigenous commensal or captain in the province of Sondrio holiday.

It is not the recipe for who is on a diet, in fact, one could say that "if the play" with the most famous of pizzoccheri Teglio fact, the melted butter, dairy (Or for those who can not find it, Fontina, even if he does not give the same intensity of taste), the slinzegha make highly caloric, a dish that otherwise might well be consumed by those who have weight problems.
Taroz Of note, the festival which is held in the summer triangle.

This is my version, as I learned to make her stay in my friends from Valtellina and Bormio, then, does not pass the winter in which no repetition (perhaps accompanied with delicious sciatt or chiscioi).


Serves 4 600 g potatoes 400 g beans

150 g of dairy cheese (fontina instead)
100 g butter 100 g
slinzegha (Alternatively, pancetta, bacon or even pork loin)
Abundant sage
If desired a clove of garlic can not hurt.

Boil the potatoes in their skins and beans.
Peel the potatoes and mash together the beans, mixing them together.
Salt and pepper to taste.
Roll out the dough in a baking dish.
Cut into cubes or slices and spread on the dairy mixture.
Bake at 180 degrees until the cheese has melted completely.
In a saucepan, melt the butter and brown the meat with the sage slinzegha (or other cured meat) into small cubes.
Pour melted butter on the baking sheet and put in oven for final browning, under the hot grill for 1 to 2 minutes.