I don't want to be yet another blog about Italian cuisine, I think there are several excellent blogs that do this. Today I would like you to enjoy a story more than a traditional dish. I will tell you about a dish that you will hardly eat in the high valley, if you are not invited to dinner by some local person or if you happen to be in the middle of winter in some village party.
For us inhabitants of Oulx is the famous cake of San Sebastiano, patron saint of the upper village (la Viêrë) or more commonly called "Torta Ruja". The ingredients are simple and tell all of our territory.
My dear friend Francesca gave me the exact recipe and it is the recipe that her grandmother handed down to her.
Francesca's grandmother ran a trattoria in the historic center several years ago.
I talked about this recipe with another excellent cook from the borogo, Mrs. Franca, she also confirmed by adding the filling of milk and cumin for cooking.
Ingredients for the filling:
... how many like red turnips? I'm crazy about it
get beets and good potato chips in the same quantity
celery, leek onion
spices: Fennel seeds and cumin (choice of garlic)
salt and Pepper To Taste
oil and milk
ingredients for pasta:
flour water brewer's yeast oil Red turnips (beets)
boiled or cooked in the oven and then peeled calculate the same amount of potatoes and boil them sauté with celery, leek, fennel seeds and cumin and add some garlic. Cut the beetroot and the boiled potatoes into small pieces. Mix them with the sauce.
Add salt pepper and a little milk. Cook.
The filling of the filling should be discarded during cooking, if you are in a hurry pass the mixture with a blender.
prepare a dough as for a pizza with oil and water yeast flour, let it rest in a warm place.
Roll out the dough and give it a circular shape with a spoon put the filling, fold in half forming a calzone Bake at moderate heat.
Enjoy your meal!