🍝 Tajadin alla grosina: the typical recipe from Valtellina that smells of tradition
The Tajadin alla grosina is a rich and enveloping dish of traditional Valtellinese cuisine, typical of the Grosio area. It is a homemade fresh pasta, made with white and buckwheat flour, enriched by an irresistible seasoning of chanterelle mushrooms, Casera cheese, and a delicate egg and cream mixture. A hearty first course, ideal for cold days or for a truly special Sunday lunch! 🍂🧄🧀
🛒 Ingredients (for 4 people)
For the pasta:
- 500 g of white flour 00
- 200 g of buckwheat flour
- 6 whole eggs
- 3 yolks
- 1 glass of grappa
- Beer to taste
For the seasoning:
- 200 g of chanterelle mushrooms
- 300 g of butter
- 2 potatoes
- 1 small glass of cream
- 1 clove of garlic
- 1 sprig of rosemary
- 1 sprig of sage
- 100 g of grated lean Casera cheese
- Salt and pepper to taste
👨🍳 Preparation
1. Prepare the dough
Sift the two flours on the work surface and create a well. Crack the eggs in the center, add the grappa, and a little beer to soften. Knead the dough vigorously until you obtain a smooth and compact mass.
Roll out the dough into a not too thin sheet, roll it up on itself, and cut into strips about one finger wide. Spread the tajadin on a cloth and let them dry.
2. Prepare the seasoning
In a large frying pan, melt the butter with finely chopped garlic, add the sliced chanterelle mushrooms and cook over medium heat. Adjust with salt and pepper. Keep warm.
In a bowl, beat the yolks with the cream.
3. Cook the pasta
Bring a pot of salted water to a boil. Add the diced potatoes. After 5 minutes, add the tajadin and cook for about 15 minutes.
4. Mix and serve
Drain the pasta and potatoes. Add the egg and cream mixture to the seasoning with the mushrooms, mixing well off the heat.
Add the pasta, mix everything gently, and finish with a generous sprinkling of grated Casera cheese.
Serve the tajadin hot, perhaps with a good Valtellinese red wine 🍷.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
