Mele, noci e Casolét - WHB #324

Un piatto semplice, un'insalata a base di mele, Casolèt, noci del Bleggio, olio, sale e succo di limone, ma che racchiude in sè profumi e sapori tipici del Trentino.

Mele e formaggio,  due prodotti caratteristici, in particolar modo le prime principalmente nella Val di Non, dove la loro coltivazione risale addirittura a diversi secoli fa e curiosamente anche i nomi dei paesi ne prendono origine (Malè, deriva dal latino Maletum ovvero "Meleto" o "luogo delle mele"); il Casolèt, originario della Val di Sole, la continuazione verso il Passo del Tonale della Val di Non ... strada che ormai abbiamo percorso a lungo e ancora percorriamo per la gioia dei ragazzi :-)
E' vero che il detto dice "al contadino non far sapere quant'è buono il cacio con le pere" ma anche le mele regalano quella croccante dolcezza che ben si sposa col Casolét.

Vi rimando al post per l'Abbecedario Culinario per info dettagliate sul Casolét e le sorprese inaspettate sulla coltivazione particolare della noce del Bleggio, che meritano davvero una lettura.

 Il Casolét  della Val di Sole, Pejo e Rabbi è anche un Presidio Slow Food.

Invece di tagliare a cubetti il formaggio e le mele, come diceva la ricetta, ho preferito affettare finemente entrambi con la mandolina, lasciando sia la buccia alla mela (ho usato una golden delicious) che la crosta (ma è abbastanza morbida) al formaggio. Aggiungere una manciata di noci.

Non avevo le noci originale del Bleggio, ma ora che ho scoperto la loro storia le cercherò l'autunno prossimo quando sarà il tempo di raccolta.

Condire l'insalata con un'emulsione di olio extravergine di oliva, sale e succo di limone.
 

 Apples, Nuts and Casolét

This is a typical recipe from Trentino-South Tyrol, a Northern mountain region bordering with Austria. 

Well, they are actually two autonomous region combined in one. The region was part of Austria-Hungary and its predecessors, the Austrian Empire and the Holy Roman Empire from the 8th century until its annexation by Italy in 1919. That's why in South Tyrol they mostly speak German, and road signs and names in general are first in German and below in Italian. I'm afraid people there are not feeling Italian yet.

The Southern part of the region is Trentino (much closer to Italian style :-), and this reipe belongs to its environment and local products. Covered by vast forests, its fertile valleys produce wine, fruit (mostly apples and red fruits), dairy products and timber.

This simple recipe is featuring two popular ingredients of this land: Casolét, a local sweet cheese, and golden delicious, a firm, fresh and sweet apple. And to my surprise an unknown walnut, Bleggio Nut. It's an ancient fruit, and its cultivation, abandoned for years in modern times,  has been recently rediscovered with completely natural methods and techniques, to bring to the market a high quality product. One of the best areas for this walnut is certainly Bleggio area, in Valli Giudicarie county, south-west of Trentino, whith find ideal conditions: mid-hill facing south, sheltered from wind. They are a little smaller than common nuts but tastier (map from wikipedia).

 

Combine diced cheese and apples, but I preferred to slice them finely with the mandolin, leaving both the peel of the apple that the crust (is quite soft) of the cheese. Add some nuts.

I had not original Bleggio nuts, but will look for them next fall at harvest time. 

Dress the salad with an emulsion of olive oil, salt and lemon juice.

 

Sole, Rabbi and Pejo Valleys Casolét  is also a  Presidio Slow Food.

The name Casolét comes from the Latin caseulus, meaning small cheese. It is a typical soft mountain cheese from the Sole, Rabbi and Pejo valleys in Trentino: uncooked and made from whole raw milk. It was previously made only in the fall when the cattle had already come down from the Alpine pastures and not much milk was being produced. It was very much a cheese for home consumption, eaten mainly during the winter months.

Production area: Sole, Rabbi and Pejo Valleys, Province of Trento      

Presidium supported by: Trento Chamber of Commerce    

Presidium coordinators:    
Sergio Valentini, tel. +39 348 4020857 trentinoaltoadige.slowfood@gmail.com    
Adriano Dalpez, tel. +39 0461 382318 info@luganegheformai.it     

    

 

This recipe is my personal entry to WHB # 324

hosted by Cristina from La Cucina di Cristina
both Italian & English version.

Thanks again to Haalo who manages greatfully all events,
to Bri for Italian edition.
Thanks again to Kalyn for her successfull idea!

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