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Gourmet skiing: in the Stubai fresh pasta on the glacier and slopes open until May – Italian Cuisine

And the more extensive skiable glacier of Austria, that of the Stubai, in a valley to which you arrive direct on the highway from the Brenner. It offers state-of-the-art facilities and satisfies those who, between skiing and the other, do not want to give up good food, and maybe a bit of luxury high altitude gastronomy.

In the ski resort of Eisgrat, at 2900 m. the Schaufelspitz restaurant, awarded with two hats and rated 15 points by the Gault-Millau gourmet guide. 170142The Chef Davis Kostner offers a kitchen frank, made of local products, milk from the valley. "No whims, no jokes. Like the mountain: reduced to the essential, what matters ": so he describes it himself. The traditional cuisine of the valley is very simple. Up here, however, Italian influence is not lacking.

170151Starting from pasta. Which is produced at 3000 m., a unique case! The boiling point of the water here is 89 ° C, 11 less than on the sea level (where there are 100 ° round rounds), which requires a skilful adjustment of the recipes … The pasta factory is run by Saskia Jakob, 28 years old and a past from former professional soccer player. The mastery of the chef and pasta maker, or rather of Chef Patie, shine like snow hit by the sun: spaghetti, macaroni and many other formats of pasta are served for the pleasure of skiers and escorts in different places on the glacier. Surely in the Eisgrat Market Restaurant – in the same building – and at Zur Goldenen Gams restaurant (in the intermediate station, at 2,620 m.), 170154which offers many Tyrolean typicalities like the Wiener Schnitzel (the schnitzel!) accompanied by the sauce or better cranberry jam or le Kaiserschsmarren, large omelette made in strips, sweetened and accompanied by the same jam, which here in addition to the flour includes the semolina among the ingredients.

Meanwhile, delicious Tyrolean breads and cakes rise with increased lust, since here the air pressure is not the same as at the bottom of the valley … 170148The Schaufelspitz is not lacking high altitude gourmet initiatives, like the Dine & Wine multi-dinner dinners, Dine & Beer (23 February) or lo Champagne brunch (16 February).

Certainly gourmet is the menu of the SPA Hotel Jagdhof, single 5 stars of the valley, which refreshes its guests from the cold and from the ski hardships with a first class wellness center and a food at the height: only the buffet d'entrée is a complete luxury meal, among smoked pork shins on the spit and the dishes of game which comes from hunting reserve of the house. 170157in amazing bar counter, light pine pine wood and pom-colored upholstered leather, you can sip rare wines and all sorts of fruit distillate, pride of Tyrol. From the apricot pear to the Traminer grape, or from cirmolo, which is nothing but the pine cone of the Pino Cembro, the veined and scented mountain, with which you create sculptures and furniture and roofs in Tyrol. Just what welcomes and envelops the customers of the Jagdhof. Producing distillates is a tradition that is carried out here with love. From those made at home to those of extra luxury, such as those of the Rochelt Brenner craft distillery, enclosed in green bottles of heavy crystal, a drop of gourmet luxury that sometimes you can grant …

170262With the same skipass glacier (at prices on average less expensive than in the Bel Paese) you can ski in the area of Schlick 2000: if the slopes are open until the end of May, here the season arrives 'only' after Easter because it is lower (that sometimes, seen the cold, it's not bad!) and in the breathtaking panorama of what are defined as'Northern Dolomites'. Among other things, it works a great club for children, where to leave in good hands the little ones while the older ones enjoy the snow with teachers and parents. On the food front, there are no fears: you can enjoy the view from the Panoramarestaurant Kreuzjoch and in the meantime enjoy a nice typical dish, starting from the 'Tris of canederli ': those of cheese, melted and crunchy (exquisite also in stock); green ones with spinach and meat classics (dumplings, the real "must" of Tyrolean cuisine, are easy to prepare at home). 170163In Tyrol there are many culinary traditions that are repeated from valley to valley, with common authenticity and different craftsmanship. Unique of the Stubai are the 'Strietzel', salty krafen in the shape of fingers (sometimes crossed!) stuffed with gray cheese and served with sauce of apples or the inevitable cranberries.

You can taste them in the traditional huts or in the local restaurants, or maybe in the open air during the many events and even night shows – unmissable the toboggan at night! A nice steaming wine, snow, stars and … down the fabulous Stubai slopes!

Carola Traverso Saibante
February 2019

Stuffed pasta: how to prepare meat ravioli – Italian Cuisine

Tender bundles of puff pastry filled with meat or vegetables or even fish: they are i ravioli, a type of fresh stuffed pasta that has found its place in all the regional kitchens of Italy, developing variants and new names, sometimes mysterious, sometimes intriguing. Here is how, from North to South, i meat ravioli.

History of ravioli

Quoting Giuseppe Vidossi and his Notes on the denomination of homemade breads and desserts in Italy, Pellegrino Artusi traces the origin of the name raviolo to the Latin word rabiola, little turnip. However the culinary critic specifies in his note that the genesis of this term is very complex. A second theory traces the name back to the word rovigliolo, which stands for tangle.

The third and most accredited road to establish the origin of the ravioli brings us to Gavi Ligure, where a chef said Ravioli (appellative still familiar from those parts) cooked first the fagottini of filled pasta.

According to what we read about Agricultural landscape in Liguria, in a contract of the end of the millennium, a settler from Savona undertook to provide the owner with a meal for three people, at harvest, consisting of bread, wine, meat and ravioli.

In the Milleduecento, thanks to the country fairs, the ravioli arrived in Emilia Romagna, to be precise in Parma. From there, they were delivered to history thanks to Giovanni Boccacio, which in his Decameron he wrote: "… there were people who did nothing else but made macaroni and ravioli and cooked them in capon broth …".

Ravioli: the regional variants

Over time the recipe for ravioli has changed, thanks also to social, cultural and territorial influences.

TO Gavi, a place where the birth of ravioli dates back, the original recipe of ravioli, protected by the "Order Obertengo of the Knights of Raviolo and Cortese"by Gavi.

In an interview, Renato Bino, a member of the Order, has revealed some clues to the original recipe of Gavi ravioli, jealously guarded for centuries. Inside there must be "lean pork and beef meat, sausage, borage and marjoram "while" pasta dough must be prepared with few eggs and must be almost transparent".

But the regional variants are really many. For example in Lombardy you can taste the ravioli of Sesto Calende, which combines a thin sheet made with fresh eggs, flour, semolina and tomato paste, perch of the lake, crayfish and mint of Sesto Calende.

Another Italian specialty has become a pride in the Piedmontese cuisine for centuries ravioli del plin. The filling of this fresh pasta is based on pork, beef and rabbit legs, mixed with escarole and spinach. The name plin is a dialect term that stands for pinch.

In Molise we prepare the Scapolesi ravioli. Even these linked to the tradition of Carnival, over time the recipe has been changed due to the impossibility of finding the products that once were the basis of the local economy. The classic recipe included dry sausage, bacon and bacon, boiled chard, potatoes, dried goat ricotta and local cheese, fresh cheese called "scamoscio", eggs and salt only (pepper is already in dry sausage). They should be seasoned with a sauce obtained by cooking a very larded goat leg.

Now i Scapolesi ravioli they are prepared with dried sausage, mixed pork and veal, boiled chard, potatoes, parmesan, dried scamorza, eggs and salt.

Then there are the ravioli stuffed with mixed meats: the stuffing is composed of chopped chicken, sausage, roast beef and cooked ham.

In Lazio, in Tuscany and in the Marche, the filling of ravioli consists of ricotta and spinach, flavored with nutmeg and black pepper. It is therefore about ravioli of lean meat, therefore suitable for eve or friday meals. Once cooked, they are seasoned with a sauce of fresh tomatoes and basil, or with butter, sage and grated Parmesan.

In Lazio, in May, the ravioli of San Pancrazio. It is a cake made with local sheep's ricotta, eggs, sugar, herbs and flour. It has a recent tradition – just forty years of history – but is much loved and is served fried and hot with the red wine typical of the area, the East-East.

A very similar recipe is also prepared in Sardinia, where they are flanked by potato ravioli, typical of the Ogliastra area, culurgiones.

Stuffed with traditional meat for ravioli

The stuffed with traditional meat for ravioli involves the use of the rump, which is browned with celery, carrot and minced onion. To this, a pic of wine is added and cooked for three hours.

At the end of cooking, the braised meat is minced, two eggs, grana cheese and breadcrumbs are added. The filling is then placed on half of the sheets and covered with the other halves.

Stuffed with traditional meat for cappelletti

THE Cappelletti, especially if served in broth, are one of the essential dishes of the tradition of Emilia Romagna and Marche. Of course, each area has its own variant, but the centenary recipe speaks clearly both on how to close the cappelletti and fill them.

The stuffed with traditional meat for cappelletti involves the use of Bologna mortadella, minced beef, veal and pork, with the addition of nutmeg and parmesan. The cappelletti can also be made with a filling of herbs: in that case they are said to be thin.

Stuffed with traditional meat for anolini

The anolini (or agnolini) are typical of the area of Piacenza. They are round and with a serrated edge. The filling of traditional meat for anolini is created using beef or donkey pulp, cooked in a saucepan with chopped onion, carrot and celery, softened by butter and scented with two cloves and pepper. The mix should then be covered with beef broth and a few drops of red wine.

After six / seven hours of cooking, the meat will be frayed and the sauce will thicken. The meat, well squeezed, will be thrown away while the sauce will be mixed with cheese, breadcrumbs, four eggs and nutmeg: the amalgam must be homogeneous. If necessary, add bread and cheese. After which the dough is filled, using the classic stàmp ädj anolén or, failing that, with a liqueur glass. After having cooked them in beef broth or capon, they should be served in broth with some Parmesan cheese.

Stuffing of traditional meat for agnolotti

The Piedmontese agnolotti they are made of a base of fresh egg pasta stuffed with braised meat, eggs, parmesan and nutmeg, all served with a narrow meat sauce.

The meat for the stuffing should be cooked for about three hours, adding a ladle of broth from time to time. Once cooked, transfer the meat in a blender together with the previously boiled and minced cabbage. Then knead with egg, Parmesan and nutmeg to make the stuffed with agnolotti. The sheet must be very thin.

Stuffed with traditional meat for tortelli and tortellini

On the occasion of a challenge with tortellini, the chef Bruno Barbieri has unveiled at MasterChef the filled with traditional meat for tortelli and tortellini. There must be pork, prosciutto, mortadella, parmigiano reggiano, eggs, salt, pepper and nutmeg. The filling must be inserted into the raw sheet.

Stuffed with traditional meat for casoncelli

To prepare the stuffed with traditional meat for casoncelli, traditional dish of Bergamo cuisine, we must keep in mind the history of this dish. The raw materials to put in the boxes of fresh pasta changed according to the social extraction of those who prepared them.

Poor families so they did not use meat for the stuffing, but only grana cheese, garlic and parsley, bread and vegetable stock. The casoncelli were then seasoned with butter and sage leaves. The pastry was made only with water.

Casoncelli prepared by wealthy families they were enriched with cured meats, cooked and ground roasts, cheese, broth, garlic and parsley. In the pastry there were always eggs.

In the area of Parryville, in Val Seriana, there are still the Scarpinocc. These are ravioli in the shape of bird's wings, which differ from the best known casoncelli for the lean filling, therefore without the addition of meats or salami. For this reason it is believed that this fresh stuffed pasta is older than casoncelli.

Stuffed with original meat

Between more original stuffings for ravioli there is to be indulged, especially with the mix of skinny. It starts with i chestnut ravioli with stelvio and herb sauce, to turn then on the classic stuffing provola and radicchio, of artichokes or al salmon. You can prepare some mezzelune to the scallops, whose filling is based on fish.



Pasta with cream of potatoes and sausages – Italian Cuisine

There pasta with cream of potatoes and sausages is a rich and tasty first course, absolutely perfect for the cold winter season (but not only!) Very easy to do, also lends itself to some variations: for example, I added turmeric to make the taste even more interesting, but also to give a touch of color. If you prefer you can omit it or add aromatic herbs: I think thyme or rosemary would be great! In short, you can reproduce the recipe as I have proposed it to you, or unleash the imagination to adapt it to your taste … Obviously then I want to know what variant you choose to do 😉
Girls, but have you seen the news? do you like the new site? After the office and the kitchen, even my blog needed a refresh and so, from the wise hands of my husband and Giovanni, our graphic is online the new , more accessible from mobile phones and with a more immediate usability even from desktops. I hope you like it, and if you find errors, report it to me, at the beginning, you know, it could always come out some errorino;) Docks to all !!!

  • Preparation time Preparation: 10 min
  • Cooking time cooking: 50 min
  • Total time total: 1 hour
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Pasta with cream of potatoes and sausages


How to make pasta with cream of potatoes and sausages

Wash and peel the potatoes and cut into small cubes.
Peel the onion and chop it.

Put the vegetables in a pan with a little oil and cook for 5-10 minutes.
Add the stock and cook over low heat with the lid until the potatoes start to run out, but do not let the stock dry completely (if it gets too dry, add a little water). It will take about 20-30 minutes.
At the end of the cooking add the turmeric.

Blend the potatoes with the remaining broth: you will have to obtain a smooth, homogeneous and creamy mixture.
Season with salt and set aside.

Remove the gut from the sausages and shell them a little, then brown them in a pan with a little oil.

Cook the pasta draining it al dente and remembering to keep aside a little 'cooking water.
Add the potato cream paste, adding cooking water if necessary.
Add the sausages and cook for a minute, then Tecate with pepper and Parmesan cheese.

Your pasta with cream of potatoes and sausages is ready: serve and serve immediately.

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