🥔 Kornat (Pan dal Famegl): the shepherd's bread between history and flavor
A traditional Valtellinese dish, rustic and nourishing, born in the high pastures 🐑🧀🔥
Introduction
The Kornat, also known as “pan dal famegl”, is much more than a simple recipe: it is a piece of Valtellinese peasant history. The famegl’, or the little shepherd who looked after flocks and herds in the high pastures, carried this substantial bread with him to face the long working days.
A humble dish but rich in flavor, the Kornat is made from simple ingredients like flour, potatoes, and eggs, and was often consumed with fresh milk, cold cuts, and cheeses.
There is also a sweet version, perfect for those who love the simple and genuine flavors of the mountain. 🍽️
📝 Ingredients (for 4 people)
For the savory version:
- 200 g of flour
- 100 g of potatoes
- 2 eggs
- A splash of milk
- Salt to taste
- Black pepper to taste
- Wild thyme to taste
- Extra virgin olive oil or lard for frying
For the sweet variant (optional):
-
- 80 g of sugar
- Icing sugar to taste (for decoration)
- Cinnamon to taste
👩🍳 Step by step preparation
- Peel the potatoes, cut them into small pieces, and boil them in salted water.
- Once cooked, pass them through a sieve or mash them until smooth.
- In a large bowl, combine the potato puree with the eggs, a splash of milk, flour, salt, pepper, and a pinch of wild thyme.
- If you want to make the sweet version, also add the sugar to the mixture.
- Mix well until you get a soft and workable dough.
- Form “cakes” that are round, similar to small buns.
- Fry them in boiling oil (or lard), turning them on both sides until golden.
- For the sweet variant, once cooked, dust with icing sugar and, if you like, with cinnamon.
🍽️ How to serve the Kornat
- Savory: serve it with cold cuts, aged cheeses, and a glass of Valtellinese red wine.
- Sweet: enjoy it with jams, honey, or simply as it is, warm and fragrant.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
