Brofadéi with ancient wheat and corn flour, Nostrano Valtrompia DOP cheese, alp butter and beef broth

A typical recipe of the Brescian peasant tradition – a specialty of the poor!

One peculiarity of Brescian cuisine is precisely that it uses poor ingredients to create original dishes that perhaps not everyone knows about.

I brofadéi, per i bresciani, sono dei gnocchetti di farina gialla non stemperata bene da un cuoco o una cuoca alle prime armi. Secondo la ricetta originaria della Valcamonica questo piatto viene creato con piccole palline informi ricavate dall’unione della farina gialla e bianca messa a pioggia nell’acqua bollente e mischiate velocemente e condite con il burro di malga ed il formaggio.

The recipe offered below is a revised version of the typical recipe, proposing a sumptuous soup reminiscent of the Romagna people’s royal pasta.

Preparation of brofadéi with Nostrano Valtrompia DOP and malga butter

• In a bowl, whip the alpine butter to a froth and add the eggs, one at a time, then add the cheese, le a pinch of salt.
• Pour into a baking pan lined with baking paper, reaching a height of about 1-1.5 cm, and bake at 170°C for about 15 a light golden color.
• Let cool and cut, then, into squares or similar shapes.
• Place the brofadéi in a cup or fondine, cover with the simmering broth, if desired, and sprinkle further with a little cheese, bear garlic, and a crunch of black pepper on the whirlpool.

Recipe proposed by chef Lorenzo Econimo of SlowFood Brescia Alliance of Chefs at the Resilient Valleys Gastronomic Workshop on July 29, 2019. Photograph of the dish: Nicolò Brunelli