Corona crisis, These dishes get South Tyrol home

Corona-crisis: These dishes of South Tyrol and get home

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  • 15.05.2020

In spite of Corona we can get to know the world – by bringing you and your taste to your home. Here are two South Tyrolean culinary delights.

Mountains, nature, culture and of course culinary delights: The estimate of the tourists to South Tyrol.

Mountains, nature, culture and of course culinary delights: The estimate of the tourists to South Tyrol.

Not only the more than 300 days of sunshine a year to draw German tourists to South Tyrol. The South Tyrolean Institute for statistics counted in the past year, 16.4 million overnight Stays from Germany. No wonder, because between the Alps and the Dolomites, as well as Bolzano and Merano, visitors to cultural, landscape and culinary delights to your costs, normally. Because of the Corona pandemic, the northernmost province of Italy is, for the time being for tourists "eaten". Who does not want to renounce the taste, transforms the kitchen easily in Small-Alto Adige.

"Nature on the plate" in the Val sarentino / Sarntal

Heinrich Schneider is a Michelin-starred chef and proves that the South Tyrolean cuisine, not only from bacon, "Vinschgerlen" and dumplings is. For his creations, he likes to play in the local woods, and brings "the nature on the plate", as he says himself. His are "Glazed veal cheeks with fresh herbs and carrot cream" he created in his Restaurant "Terra" served and one can cook with a little tact and patience, even at home. For four people you need:

Video article – recipes from Zanzibar

Glazed veal cheeks with herb and carrot cream

700g veal cheeks (4-piece), 20g of grape seed oil, 6g salt, black pepper, 240g onions, peeled, 100g Celery sticks, 100g carrots, 30g tomato paste, 0.5 l dry white wine, 1.5 l brown veal stock (alternatively vegetable stock or water) 20g mixed herbs (thyme, rosemary, Oregano, sage, marjoram), 6 cloves, 6 black peppercorns. For the Jus: 50g water and 25g of corn starch to Bind .

First, the veal cheeks are freed from the skins and seasoned with salt and pepper. Then the Oil in a wide pot and fry the veal cheeks slowly all around fry. The sections and fry. All deglaze with white wine and repeat this procedure several times. The vegetables are roughly cut and also comes in the pot, where everything is frying on medium heat. This Sauté and Deglaze (Glaze), first with wine and then the veal stock, as long as continue until it gets a nice brown color .

Now a little stock, put a lid on the pot, without having to close the pot completely, so that the moisture can escape. The cheeks stew in this way for three hours. Recently a little stock, and the herbs and spices to add. After about 15 minutes the Sauce pass through fine filters and with a portion of the water-cornstarch mixture easily bind to the desired consistency bring to the boil.

For the carrot cream

800g carrots, 30g Butter, 10g grape seed oil, 700g vegetable stock or water, salt, 40g of cream, 20g cold Butter 20g Italian olive oil e. v.

First, peel the carrots and cut them into fine slices. Then the Butter and the Oil in a saucepan, heat up and the carrots. Slow colorless fumes and from time to time with the Fund easily add and sparingly salt. Stew, always a little stock, and boil until the carrot is quite soft. Finally, add the cream, briefly bring to the boil and with cold Butter and olive oil in a blender.

For the rosemary foam

250g fresh milk, 7g rosemary, salt, soy lecithin

The milk with the rosemary warm and let stand 20 minutes. Remove the rosemary, season well with salt and soy lecithin are added. Least with the stick blender to create a foam. To serve, place the carrot cream in the middle of the plate, the veal cheek is put on it, with a bit of Jus glaze, lemon balm, peppermint, tarragon documents, and finally, with a bit of rosemary foam all round – done!

Castles, palaces and craftsmanship

No, not quite, because what would be the Alpine-Mediterranean meal without the right wine recommendation? In the Restaurant, Schneider’s sister Gisela, the lady of the wine cellar, and decides in this case, for the Arzio Merlot-Cabernet. If you want to try the wine, you can take the time to Corona, a small whistle-stop tour of the Region around the Val sarentino / Sarntal in the eye. Cultural Highlights of the sarntal Val Sarentino castle Reinegg and kränzel stone and in the middle of Bozen-Bolzano are – right at the entrance to the Sarntal valley – Schloss Runkelstein rich, the frescoes "Pictures of castle".

Less stately it is between the typical farms in the valley itself. Many craft shops are located here, the wool on the quill embroidery, and the production of dwarf pine Oil have been specialized. Who wants to pre-view before, you can do that through the various panoramic cameras .

Sustainable cuisine from the Val d’adige

No Italian kitchen without Pasta! Anton Dalvai has enjoyment with responsibility and sustainability on the Flag. In The Inn "Dorfner" in Gschon/Neumarkt mainly products from our own farm on the table in its gratin of Radicchio-bacon Lasagnette. Which is significantly cooked faster than the veal cheek, but just as tasty. Here is the recipe for four people:

4 pasta sheets (approx. 20×20), 40g Butter, 40g flour, 500 ml milk, nutmeg, salt, 250g Radicchio, 5 ml white wine vinegar, 120g ham bacon South Tyrol PGi, 80g planed Stilfser cheese, chives as a garnish

The washed and sliced Radicchio with the diced bacon, sauté it in Butter, with white wine vinegar, sprinkle with flour and milk pour. About ten minutes to simmer, and season with salt and nutmeg to taste. Now in a baking dish with the béchamel sauce, the pasta plates and the cheese on the lasagna grate show, and then at 180 degrees for about 40 minutes to bake. To do this, the chef recommends a Klaus Lentsch Lagrein Amperg.

With the bike through the Adige valley to Verona

To taste the wine is actually in the wine shop in St. Pauls – Eppan, only half an hour from Gschon. However, the small places close to Bolzano, as well as the in between and extending in the Adige valley, are currently, unfortunately, for tourists taboo. No reason not to take a closer look at the surroundings. Next to the hamlet with the "Dorfner" the Trudner Horn nature Park is located. In the summer there are guided tours and nature experience paths, and for the time until then been virtual walks through the natural Paradise. Also, the picturesque our lady of the snow chapel with a wooden roof riders from the early 17th century. Century is worth a visit.

If you enjoy Cycling and a bit of time with you, or tried to the best of the Adige valley cycle path. He is a total of 300 kilometres long and starts on the resia pass. From there, it goes to Merano via Bolzano, Trento and Verona. On the way, numerous Inns invite you to take a breather and a small strengthening – that it is soon again: Buon viaggio e buon appetito!

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