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tortella is a little cake and tortei is the plural in dialect . . . while the potato was the mainstay of the Tyrol, the apple (pom or pomi in dialect) became the special and revered product of the Val di Non. It bears repeating that the cuisine of the Tyrol is essentially that of the peasants seeking to make the most of whatever they had . . . and hence, creative expressions. Both the tortellas or the tortei are quite typical of the Val di Non. The tortei di patate is similar to potato latkes of Jewish traditions. In that culture, they are made during the celebratory days of Chanukah. In the Trentino, they are served with salted meats . . . cold cuts such as carne salada, coppa and lucanica as well as bortotti . . . Roman beans.

Tortei delle Patate e dei Pomi

TORTEL DELLE PATATE . . . Here is the recipe . . . or simply the procedure . . . it involves grating several potatoes . . . a bit of flour (the little bit not defined by anyone that I talked to, but remember that potatoes have their own starches). Grate the several potatoes with a grater . . . in Italian, the mandolino. Add flour, less than more . . . Add salt . . . make patties and place the patties in hot oil. Remove and place on paper towels. They can be served as a compliment to the secondo piatto (second dish) or along with some good cold cuts.

TORTEI DEI POMI Peel, core, and cut into slice 5 or 6 Delicious apples. Place in a bowl. Combine one egg, 2-3 tablespoons of flour, 1/2 teaspoon of salt and 3/4 cup of milk. Combine the wet ingredients with the apples. Prepare oven pan by adding a sufficient amount of cooking oil. I prefer butter. Heat the pan in the oven. Place the apples in the pan and place in the pre-heated oven of 350 degrees. When the surface develops a golden crust, remove form the pan and sprinkle sugar (I add brown sugar and cinnamon).