Ingredients (6 people):

5-6 slices of smoked salmon

3 spoons of white flour

3 spoons of fresh cream

1 spoon of black flour

1 egg

4 drops of lemon

1 glass of milk

t.t. oil

t.t. salt and pepper

 Preparation:

· In one basin combine the two flours, the whole egg and dilute with milk.

· Add the salt, one drop of oil and mix well up to obtain a creamy compound.

· Warm a non-stick pan and grease with very little oil.

· Add a small ladle of compound, make some more thin crepes and slacken cool.

· Add the cream, some drops of lemon, salt and mix, up to obtain a dense compound.

· Range the crepes and spread with the acidulated cream.

· Lean on the crepes the slices of salmon, rolling and wrap in the film tighten slightly.

· Preserve in the refrigerator for about 1 hour.

For serving: Remove the crepes by film, cut it in transverse slices and fix in a good look  on individual dish decorate to pleasure.

Energy provided for portions: 245 Kcal.

Three flours tortelli with stuffed ricotta, potatoes and speck

Ingredients (6 people):

250 g. white flour

100 g. black flour

100 g. maize flour

3 eggs

1 spoon extra - virgin oil

salt t.t.

To stuff: 

150 g. cooked potatoes into cubes

150 g. fresh ricotta

100 g. cubes speck

50 g. pine roasted

20 g. Grated Grana cheese from Grosio

2 egg yolks

To  season:

100 g. grosio “grana” in flakes

70 g. clarified butter

t.t. chamomile flowers

Preparation:

·  Mix the three flours, make a fountain and place in the mix the eggs, the salt and the oil.

·  Cream up to obtain a smooth and velvety paste and making rest for 30 minute.

·  In the meanwhile, in a bowl work the ricotta with the egg yolks, the Grana, the pine and the speck.

·  Add, finally, the potatoes, amalgamate and check the flavour.

·  Roll out one thin pastry, brush with beaten eggs and, helping yourselves with one spoon, lay the stuff compound having care of leaving one space of at least 4-5 cm between two stuff.

·  Cover with an other thin pastry, seal perfectly and, with the help of a round shaped mould, cut the tortelli.

·  Cook the tortelli in a rich salted water for about 6 minutes, drain them with a pierced soup ladle and arrange them in a heated pyrex.

· Sprinkle with the flakes of Grana cheese on the tortelli and bathe them with the melted butter perfumed with flowers of chamomile.

·  Serve very hot.

Advices:  to sprinkle with flour the working table is preferable utilizing a mixture of seeds  and white flour.

Energy provided for portion:  766 Kcal.

“White” of chicken in a buckwheat batter

Ingredients (6 people):

500 g. chicken breast

200 g. white flour

50 g. black flour

1 glass of white wine

1 glass of beer

1 whipped egg-white

t.t. salt and pepper

Preparation:

· Cut into strips the chicken breast and flavour for about 20 minutes in the aromatics chopped herbs at pleasure.

· In the meantime, in a bowl mix the two flours and dilute gradually with the white wine and the beer, up to get  a smooth and soft compound.

· To salt, to pepper and to whisk the whipped egg-white delicately.  

· To sprinkle the strips of chicken breast, immerse on short paste little by little, drain them and to dive on boiling oil  (180°C) for 5-6 minutes.

Advices: At the end of cooking, the “white” of chicken must resulting crispy and golden. 

Energy provided for portion:  240 Kcal.

Green beans pelamus

Ingredients (6 people):

300 g. snow peas or big green beans

70 g. melted butter

50 g. black flour

1 spoon of grated Grana

t.t. salt and white pepper

Preparazione:

-   Clean and wash   the green beans, cooking them in rich salted water and drain them slightly.

-   Heat the clarified butter, add the buckwheat and the Grana, toast for some minutes at sweet flame.

-   Add the green beans and make flavour mixing up.

-   Serve very hot.

N.B. Best served with meat of poultry, game and lamb.

Energy provided for portion:  126 Kcal.

Timbale of warm Valtellina cake with blueberry compote

Ingredients (6 people):

150 g. sugar

75 g. white flour

75 g. black flour

75 g. milled almonds

75 g. milled nut

4 eggs

¼ small cover of yeast

t.t. blueberry compote

t.t. icing sugar

Preparation:

-  Whip the butter with the sugar, add the eggs, the flours, the yeast, the almonds and the nut.

-  Bake at 180° for about 25 minutes.

-  Make could and fill with the blueberry compote and decorate with icing sugar.

Blueberry compote:

-  Heat in a saucepan with the blueberry juice and a spoon of sugar and some drops of lemon, cooking up to reach the density of one syrup, let cool and season the blueberry.

Energy provided for portion:  583 Kcal.