Sauerkraut (German: Sauerkraut, literally “sour grass” or “sour vegetable”) is a side dish typical of German cuisine, made from cabbage, finely chopped, and subjected to lactic fermentation.
They are also called salcrauti or sarcrauti (as an adaptation of the German origin), sour cabbage, or even, in Venezia Giulia, sour cabbage; in Trieste, they are called capuzi. Features Sauerkraut is one of the most frequent products in the Germanic diet, to the point of forming abroad, together with potatoes and sausages, the nutritional cliché generally attributed to Germans.
How to make Crauti, capuzi, sacrao, salcrauti, sarcrauti, verdòle
The preparation is based on cabbage, whose leaves are cut in small strips and subjected to a controlled natural lactic fermentation, for about two months, with cooking salt, pepper, and aroma. The process, mainly used as a preservation method, changes the organoleptic profile of the vegetable and gives sauerkraut its typical strong and slightly sour taste. The result is a food rich in vitamins and mineral salts. Sauerkraut promotes digestion because it strengthens the intestinal flora, therefore keeping away pathogenic bacteria and viruses. This result can only be obtained if they are eaten raw. In fact, in the cooking process, all the live ferments and thermolabile vitamins are crucial for our intestinal flora and are compromised.
Sauerkraut belongs to the gastronomic tradition not only of German-speaking areas such as Austria, Germany, some Swiss cantons, and South Tyrol but also of countries such as Slovenia (“kislo zelje”), Hungary, Croatia, Poland (kapusta kiszona), Russia (Квашеная капуста, kvašenaja kapusta), Ukraine, Belarus, Czech Republic (kysané zelí), Bosnia and Herzegovina and Serbia (kiseli kupus). Sauerkraut is also used in traditional dishes in Romania, called varză murată in the Romanian language. In Italy, they are common in ex-Habsburg territories such as Lombardy-Veneto (in some variants of cassoeula) and Friuli-Venezia Giulia (with the name of “capuzi”), as well as in western Emilia (with the name of “sacrao”). In Trentino, and in particular in the area of Tesino, and in the part of Veneto which borders Tesino, besides sauerkraut, it is possible to find Verde (or verdòle), an almost identical preparation, except for the cut of the leaves (cut in small squares) and for the duration of fermentation (40-50 days).
Regional Recipe from Region Trentino-South Tyrol, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia
From Wikipedia, the free encyclopedia. Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in different Italian regions.
The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”
How to make Strozzapreti
Strozzapreti Romagnoli The pasta sheet must be rolled out with a rolling pin fairly thick; then, it must be cut into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one as for cavatelli (which are much smaller).
Typology and territorial diffusion
In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added. In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.
Umbrian cooking with the term strozzapreti or strangozzi is meant a long square section of pasta made of water and flour. In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand made pasta, typical of Blera, seasoned with truffles. In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long. Neapolitan cooking, with the term strangulapriévete, is designated simple gnocchi, homemade with water and flour. In Salento, cooking with the term strangulaprevati are meant potato gnocchi. In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday. In Corsican cooking, the name “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.
Trentino has a long tradition in processed meat and cured, the typical rule of the highlands where the climate, on the one hand, allows the consumption and other required reserves for the long winter months. At one time, through the end of World War, they have been subject to long blocks of communications due to heavy snowfall and the lack of adequate facilities viable.
All the pig parts are worked in of supplying products poorest to the richest, such as salami, which are undoubtedly among the best that can be enjoyed, not least because in the traditions of Trentino missing ham and leg of pork sausage is processed.
The province of Trento is the most devoted charcuterie Rendena Valley, the picturesque valley traversed by the upper trunk of the river Sarca.
SüdtirolSpeck (dell’Alto Adige) (IGP) or Peze Enfumegade
Pork Salami Square smoked ham made from the best parts of the pig’s back hung to smoke over beech and juniper wood. The typical flavor profile of Speck Alto Adige P.G.I. derives first and foremost from its South Tyrolean roots. It is a place where Alpine and Mediterranean cultures meld uniquely, and it is the only place where nature provides such an extraordinary climate, boasting lots of sunshine and pure air. South Tyrol may be a tiny part of the world, but it delivers incredible delights and more than 300 days of sunshine a year. Italy’s northernmost province combines Mediterranean weather with Alpine landscapes and a rustic, laid-back way of life. Against the breathtaking, beautiful backdrop of the mountains, South Tyrol people have been producing their typical ham for centuries, and they still celebrate the authentic speck culture.
The first historical mention of Speck dell’Alto Adige was in the early 1300s when some of the current production techniques were already in use. The term “speck” became part of popular parlance only in the eighteenth century and replaced the older term “bachen,” a relative to bacon. Speck is a pork product made from a boned ham that is moderately salted and seasoned, cold-smoked, and then well aged according to local practices and traditions. The exterior of a slab of Speck is brown, while the inside is red with whitish-pink areas. Speck has a strong smoky and zesty scent. The meat is flavored with black pepper, pimento, garlic, and juniper berry during the salting process, which lends it a distinctive and savory taste. The area of production includes the entire province of Bolzano.
Venison Intensely red Bresaola, firm and slightly sweet.
Beef “Salted Meat,” made by marinating beef in a salt brine with pepper, garlic, bay leaves, rosemary, juniper berries, and white wine. The fresh meat is seasoned in wooden casks and preserved in brine for twenty days.
Pork Salami Smoked sausage featuring the lowly but economical turnip.
Veal and pork Pork Salami and veal sausage that is stuffed into a mutton casing and smoked over birchwood
Beef and pork Chop all the meat relatively coarse-grained, seasoned until a thick paste, adding a bit ‘of water and bags in the pig gut.
Beef and pork The Kaminwurz is raw and smoked pork or beef sausage. Its flavor is similar to the Speck even though it develops its taste depending on its spices and cumin.
Pork Salami Smoked, salted, or spiced lard, eaten as an antipasto. Lard from the region of Trento is made from the highest part of the pork shoulder, which is characterized by a pinkish color, which makes this lard particularly tasty.
Luganega della valle dei Mocheni
Pork Salami The first choice of pork (leg, shoulder, and part of the chops) is ground with a variable percentage of donkey meat, seasoned, and stuffed in natural casings.
Mortandela della Val di Non
Pork Salami Minced pork sausage finds its most elaborate expression in Val di Sole and Val di Non, where it is sprinkled with cornmeal, pressed, and smoked over beechwood and aromatic herbs. It has nothing to do with the “mortadella”; only the name is similar.
Mortandela della Valsugana
Pork Salami Traditional Valsugana product of ancient traditions consists of a meatball of minced pure pork, seasoned, and generally consumed fresh a few days after production.
Pork Salami The Italian version of Germany’s Frankfurterwurstel, a pork and veal sausage, is stuffed into a mutton casing and smoked over birchwood. ‘Probusto’ is a specialty type of the city of Rovereto.
Beef Smoked beef, most often served thinly sliced as an antipasto or as part of a Bollito Misto.
Pork Salami It is a real specialty characterized not only by the discreet flavor of garlic, the softness that comes from being used for this sausage of the pig’s best parts, and the very fine paste obtained through a unique process.
Salsicce del Trentino
Pork Salami Trentino sausages should be eaten fresh. As they are made for both the long and narrow shape, the pasta is fine, both for spices (pepper, nutmeg, sometimes horseradish, and cumin) that give these little sausages taste particular.
Pork Salami Humble salami that makes use of all the parts of the pig that couldn’t be incorporated in other preparations, including the skin and cheeks seasoned with pepper and spices.
12 mushroom caps (ovolo or porcini are best, but any freshly mushroom will do) One tbs. parsley, chopped Two cloves garlic Three tbs. olive oil
How to make the Funghi Alla Griglia – Broiled Mushrooms:
Clean the mushrooms, removing the stems, and keeping them to use otherwise if you wish. Next, prepare a battuto with parsley and garlic and mix with 1 1/2 tbs—olive oil.
Make a cross-like incision inside the mushroom cap, place over the battuto, drizzle with the olive oil, and grill with the inside up. Grill for about 5 mins. till tender but still crisp. Remove from the gridiron, add the rest of the oil, salt, and pepper to taste. Serve very hot.
Note: You can also broil the mushrooms and add the seasoning afterward.
4 slices white bread 4 eggs 7 cups milk grated Parmigiano 1 clove garlic, chopped 1 pinch of oregano 5 tbs. olive oil 1 lb. mushrooms, sliced 2/3 lb. tomatoes, peeled and chopped salt pepper
How to make the Mushroom Crust:
Remove and discard the crust of the white bread and moisten the rest with milk. Saute the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 min. Let cool for a while.
Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sauteed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 min. in oven at 400°F.
4 artichokes 4 tbs. extra virgin olive oil flour salt 6 eggs pepper 2/3 cup grated Parmigiano
How to make the Artichoke Crust:
Wash and cut the artichokes in quarters. Coat with flour and fry them in hot oil. Drain off excess fat and set aside. Beat the eggs with salt, pepper and Parmigiano and mix with the artichokes. Grease an 8-in. pie pan and bake in the oven for about 20 min. at 325°F.
This preparation is suitable for small artichokes, mushrooms and eggplants.
How to make the Preserving in Oil:
Prepare the vegetables in the same way as for sott’aceto. Cook them in 3 parts vinegar to 1 part water with a pinch of salt until they are tender but still crisp. Drain and let dry on a clean towel. Then place in a jar with few peppercorns, a few bay leaves, and a piece of cinnamon. Cover completely with extra-virgin olive oil, close the jar with an air-tight cover and save it for later use.
2 1/2 lbs. mixed vegetables (onion, turnips, celery, cucumbers, carrots, cauliflower) 1 1/2 qt. vinegar One bay leaf One pinch of sugar One clove garlic One clove Five white peppercorns salt One pinch of tarragon One cinnamon stick One tsp. olive oil
How to make the Marinating in Vinegar:
Clean, wash, and cut the vegetables according to the various types. Boil half the amount of vinegar, let cool, and set aside. In a large saucepan, bring to a boil the remaining vinegar with 1/2 bay leaf, a pinch of sugar, the clove garlic, the clove, 5 peppercorns, and a salt pinch. Add the vegetables and let cook for at least 3 mins, according to the type of greens.
Remove the pot from the heat and, when the vinegar has cooled, drain the vegetables and place them in a jar. Add the remaining bay leaf and the peppercorn, tarragon, cinnamon, oil, and vinegar that had been set aside. Cover the jar with an air-tight cover—store for later use.
12 thrushes 3 eggs 1/2 lb. butter 2 bay leaves 1 cup bechamel salt pepper
How to make the Mold of Thrushes:
Clean, bone and saute the thrushes with half the amount of butter and 2 bay leaves for 35 min. Crush them in a mortar and pass through a sieve. Add bechamel, egg yolks and whipped egg whites. Pour into a buttered 12-in. mold and cook in bain-marie in the oven for about 35 min. at 400°F.
Note: Any sformato, once unmolded, may be presented on a serving platter or may be used as an accompaniment to meat or fish preparations.
In Trentino cuisine, strangolapreti is gnocchi made of stale bread, spinach, eggs, and Trentino grana cheese, served with melted butter and sage.
The cuisine of Trentino presents a culinary tradition that results from the influences of Venetian and South Tyrolean cuisine, characterized by gastronomic products of Austrian culture. It is also influenced by the particular nature linked to the Alpine valleys’ historical and geographical isolation. A unifying characteristic is the traditional poverty of typical dishes. Another is the presence of products and raw materials for the cuisine that characterizes potatoes, apples, corn, dairy products, spirits, and spirits.
500 g fresh spinach, cleaned, or 300 g frozen spinach Two eggs Two slightly dry bread rolls (1 or 2 days old, left on the counter to dry out) about 200-250 ml milk some flour salt grated parmesan and sage butter to taste.
How to make the Strangolapreti:
Cook the spinach. Meanwhile, chop the bread into rough dice. Warm the milk till it simmers and pour onto the bread. The milk shouldn’t submerge the bread, but it’s okay even if it looks you used a bit too much—Squeez out the excess.
Once the spinach is ready, squeeze them to remove as much water as possible, the more water you draw, the less flour you’ll need later. Most recipes finely chop the spinach at this point. I use a different procedure in which IMO works better.
Squeeze the excess milk from the bread and add to the spinach. Use an immersion blender to puree the two finely. Add two pinches of salt.
Break the eggs in a bowl, stir together with a fork till mixed and add to the spinach mixture. Stir well.
Start adding the flour one tablespoon at a time. The dumpling batter will remain quite runny, but once it starts to come off the bowl’s walls, it is likely ready. As a rough indication, use six heaped ones last time. It is better to use slightly less flour than too much. The best way to test this is to try cooking one or two strangolapreti dumplings.
Have the sage butter (see below) and parmesan ready. Put a large pot of water on the stove and bring to a gentle boil.
To make the strangolapreti dumplings, you’ll need a teaspoon and a cup full of water beside the boiling water pot. Dip the tablespoon in the cold water, scoop up some dumpling batter and dump in the boiling water. Play around a bit till you get the size you like. The Strangolapreti will be ready once they float to the top, just like gnocchi.
Remove the Strangolapreti from the pot, carefully removing excess water, and transfer to a bowl containing the sage butter. Stir, coating the Strangolapreti with the butter, and serve with plenty of grated parmesan. You can use about two scant tablespoons of butter and three tablespoons of grated parmesan for the amounts of Strangolapreti given.
This recipe is adapted from Anneliese Kompatscher’s La Cucina nelle Dolomiti