Food Blogger Mania » South Tyrol

Insalata di Carne Salada, Rucola, Formaggio Molle affinato con Crusca di Segale profumata con Aceto di Lamponi Bio. My South Tyrol Salad

Maria Grazia Maineri — Fri, 03 Sep 2021 06:00:00 +0000

Come da tradizione, anche quest’anno sono tornata dalla Val Badia con una buona scorta di delizie tipiche del territorio altoatesino.

Questa volta ci siamo rifoniti da La Spezialitè, un fornitissimo angolo gastronomico di recente apertura a pochi passi dalla chiesa di Colfosco.

La scelta è caduta sull’irrinunciabile burro di malga, polenta di varia qualità, carne salada, aceto di lamponi, confetture varie, miele ed un Signor Strudel dalle ragguardevoli dimensioni ordinato qualche giorno prima della partenza e ritirato ancora caldo e profumatissimo.

Se è, quindi, buona norma tornare a casa con un ricordo gourmet, lo è anche omaggiare il mio luogo del cuore per eccellenza con una ricetta che quest’anno è semplice ma d’effetto, grazie all’eccelsa qualità dei prodotti acquistati.

A presto!

Maria Grazia

La carne salada

L’origine di questo semplice e ottimo prodotto nato nelle valli trentine per conservare a lungo la carne , pare risalire agli inizi del 1400. In un manoscritto del tempo viene definita carbonada di carne salada. La produzione ebbe origine nel basso Sarca e si espanse fino al lago di Tenno dove, nel Settecento, due famiglie della zona iniziarono la produzione e la commercializzazione della carne conservata.

La carne salada è anche il primo piatto trentino ad aver ricevuto la De.co, la denominazione di origine comunale dei paesi dell’Alto Garda (Arco, Nago-Torbole, Dro, Riva del Garda, Tenno, Ledro e Dren).

Per la preparazione della carne salada fondamentale è la scelta del taglio di carne, che deve essere fesa o magatello, preferibilmente proveniente da animali di razza rendena allevati nell‘omonima valle. Viene preparata anche con carne di maiale o vitello, ma la vera carne salada si realizza con il manzo.

La carne deve essere magra e molto tenera, quindi devono essere eliminate tutte le parti grasse e tendinose. Ultimata questa operazione, si procede con la salatura.

Varie sono le miscele di aromi (aglio, pepe, salvia, rosmarino, bacche di ginepro) e sale che possono essere utilizzate. La carne viene massaggiata a lungo con il mix di erbe e aromi in modo che si impregni dei profumi e dei sapori scelti. Un lavoro che deve essere effettuato rigorosamente a mano. La carne necessità di un periodo di riposo di minimo venti giorni. Viene riposta in contenitori di acciaio inossidabile, mentre anticamente venivano utilizzate delle giare. Perché la carne si impregni il più possibile degli aromi, su di essa va appoggiato un oggetto pesante, ad esempio un sasso o un pezzo di legno.

Durante il periodo di riposo, la carne salada va regolarmente massaggiata, almeno ogni due o tre giorni.

È fondamentale che l’eventuale acqua che potrebbe formarsi durante il riposo vada eliminata.

(altre informazioni su AIFB, La Carne Salada, La Cucina Italiana, Il Decalogo della Carne Salada)

RoggenKas, premiato formaggio d’alta quota

Particolarissimo e gustoso formaggio a pasta molle prodotto con latte vaccino o caprino proveniente da allevamenti altoatesini, il Roggenkas viene stagionato per quattro settimane, durante le quali viene lavato e trattato con caglio ogni due giorni. Al termine della stagionatura la superficie del formaggio viene affinata con crusca di segale. Il sapore, a seconda del grado di maturazione, può essere lievemente acidulo o speziato.

Il Roggenkas Capriz è stato uno dei formaggi premiati durante l’edizione del World Cheese Awards 2019-2020.

Insalata di Carne Salada, Rucola,

Formaggio Molle affinato con Crusca di Segale

profumata con Aceto di Lamponi Bio

Ingredienti

(per tre persone)

150 g di Rucola Bio

150 g di carne salada prodotta in Trentino Alto Adige

100 g di formaggio molle affinato con crusca di segale

olio extravergine d’oliva

aceto di lamponi Bio

per accompagnare :

mini schüttelbrot di farina di segale

qualche lampone

Mondare e lavare la rucola, asciugarla delicatamente e trasferirla in una ciotola capiente.Tagliare la carne salada a striscioline, il formaggio affinato con crusca di segale a dadini e trasferirli nella ciotola insieme alla rucola.

Condire con olio extravergine d’oliva e qualche goccia di aceto di lamponi Bio.

Accompagnare, a piacere, con qualche lampone e con mini schüttelbrott (schiacciatine di pane di segale sottile e croccante tipico dell’Alto Adige) o crostini di pane di segale tostati.

News di primavera – Spring news!

Miss Taste and Wine — Wed, 16 Mar 2016 07:30:00 +0000

La primavera portarinnovamento e allegriae io mi adeguo allo spirito della nuova stagione: anche il blog cresce ed evolve!

Due sono le principali novitàche sono lieta di annunciare:

MTW anchein italiano!

In molti mi avete segnalato, sia dall’Italia che dall’estero, che vi piacerebbe leggere il blog anche nella lingua di Dante Alighieri. Vista quindi lagrande richiesta, da oggi in poi vedrete MTW arricchirsi. Ebbene sì,troverete i contenuti in entrambe le lingue, inglese ed italiano, per seguire le mie avventure e scoprire le ricchezze altoatesine in maniera ancora più completa.

Aggiorneròprestoanche i post già pubblicati, non temete, cosìnon vi perderete proprio nulla:-)

Nuovicontenuti gratuiti, originaliedesclusivi per i membri del sito!

A brevesaranno disponibili PDF, che potrete scaricare gratuitamente nellasezione riservata.Iscrivetevi subitocliccando sulpulsanteLogin/Sign updedicato (in alto a destra) e rimanete aggiornati su tutte le ultime pubblicazioni.

Un esempio?Sto preparando carinissimialbum da coloraresui temi più belli dell’Alto Adige. Staccate la spina dallo stress della vita frenetica erilassatevi colorandoin libertà, oppure giocate edivertitevi con i vostri bambini.

Che ne dite?Cosa vi piacerebbe trovare nella vostra area riservata?

ScrivetemiQUIo lasciate un messaggio nei commenti.

Spring brings fresh wind and gleeand I am following the wave: the blog is growing and evolving too!

I am glad to introducetwo main hot news:

MTWin Italiantoo!

I received many requests from Italy and from afar, asking for posts in Dante Alighieri’s idiom. Consequently,by popular demand, from now on you will see MTW becoming richer. Well, you will be able to readmy contents in both languages, English and Italian, and follow my adventures while discovering South Tyrolean treasures in a more complete way.

Never fear!You will not miss a thing, sinceI amalsogoing to update past postssoon.

New,free originalandexclusive contents for site members!

Cool PDFswill be available forfree downloadingshortly.Subscribe nowby clicking the dedicatedLogin/Sign up(on top right), stay tuned on every latest issue and get access to thereserved area.

An example?I am preparingcute colouring booksfocusing on South Tyrol main themes.Take a break from stressand frantic living by relaxing and colouring freely, orhave fun playing with your children.

How about that?What would you like to find in your reserved area?

Let me know by writing meHEREor by leaving a comment.

A glimpse on ‘When in Venice’.

Miss Taste and Wine — Tue, 16 Feb 2016 07:30:00 +0000

Here I am with the review of‘When in Venice‘, a website on guidedtours in charming Venezia, the city where I studied and worked for over 10 years andwhere I left a piece of my heart.

Every time I go backto Venice I feel strong emotions: it’s a mix ofnostalgiafor the past – a part of my life that I intensely lived and remember – andexcitementfor being there again, like a kid at a funfair. Do you also have a place that means for you the same as Venice means for me?

Erika and Matteo, the young founders of the page,are registered tour guidesbased in the Venetian lagoon. Hailing from Liguria and Veneto, they both studied in Venice andfell in love with it. After having travelled and lived abroad for a while, they decided to settle down in this unique city, wherelightandwater change every daytheir shades and tones,contrasting yet meltingtheir immaterial, fickle essence with anthropic shapes and solid stone buildings.

Having to deal with Venice is not easy at all… Massive tourist traffic is leading to commercialization, high increase of prices and depopulation.Environment and sustainabilityarehot issues, since the relation and mutual influence betweencity and natureare very tight, and their balance as muchfragile.

As you can read, I feel this topic very near! That’s a reason why I findErika and Matteo’s choiceof staying and keeping onspreading the Venetian heritagevery brave. They offer their competence and knowledge to everyone who would like to discover Venice with curiosity and awarenessbeyond mass tourism.

Why do I like this webpage?

The design is clear and essential, with the addition ofamusing illustrationsby Francesco Gasparotto.

Twosmart toolsare at disposal: alittle Venetian dictionary, to help you understand useful words and find your way through the labyrinth ofcalli(check out the meaningHERE) anduseful tipsto feel like an insider and not only a tourist.

As Erika and Matteo point out: ”Millions of tourists visit Venice every year, but not many of them reallygrasp its unique charm. If you think you deserve somethingmore than the crowds, if you want to satisfy your curiosity, then we are here to guide you into adeeper travel experience. We are both official tour guides and Venetian residents: this city is our daily life, but also a never-ending adventure. Through our tours and this blog we aim to provide a picture of Venice that goesbeyond the bridges-and-canals thing.” And this is the best part, in my opinion! I completely share their will of showing a different Venice, from a closer point of view. I am trying to do the same for South Tyrol in my blog :-)

‘When in Venice’ recentlyintroduced the blog sectionwith a special post on Carnival Venetian fritole:I loved that piecefor the yummy photos and the granny’s recipe so much, that I replied with my South Tyrolean apple fritters post. Should you have missed it, clickHEREand read it. Moreover, the brilliant recall tofrittelle in Venetian artis for me a big plus, evidence of theirdeep knowledge of art and historyand of theirwillingness to sharewith all us!

Ok, I thing you got a good glimpse on it. So what are you waiting for?

Plan your tripto Venice andbook your tourwith ‘When in Venice’!

My hint:

Ask Erika and Matteo toinclude a food-and-wine stop in a bacaro(Venetian tavern) and taste all sort of goodies that a melting pot city like Venezia, multicultural since its early history, can offer. My favs:sarde in saor, baccalà mantecatoandmoeche!

I’ll wait forward to hearing from you about your past or future experiences in Venezia.

My blink on Growing Up Italian Australian

Miss Taste and Wine — Mon, 25 Jan 2016 07:00:00 +0000

As you already know,Samuel La Delfa, living inSydney, is thefirst winner of the MTW January Contest. He participated in behalf ofGrowing Up Italian-Australian, the Facebook page he cooperates with.

The FB page does not refer to a website, but to aseries of ironic booksbyVirginia Moschella.

But who’s Virginia?

Virginia is an Australian author with deep Italian roots.

Her grandparents, that she still calls ‘Nonni’, come from Sicily. They reflect the typical Nonni that most of Italians probably have, with a strong moral and pragmatic way of taking on life. Therefore, she grew up as Italian-Australian in the multicultural Australia of the 80s, gathering a good number of family tales.

What’s the Growing Up Italian-Australian book series?

This is where the idea comes from: collect, write and publish ‘the trials and tribulations of growing up Italian Australian’ – as Virginia itself says. All well-seasoned with irony and sense of humor!

At now she hasthree bookspublished:

Growing Up Italian Australian

A collection of funny childhood experiences, in balance between the archaic Sicilian traditions and contemporary Australian reality.

The Nonna Diaries

An entertaining comedy about the personal ‘wooden spoon philosophy’ that Nonna applies to rule her world and her peculiar point of view on life!

I owe my life to spaghetti

The amusing sequel to the Nonna Diaries, with the introduction to Nonno’s adventures in his backyard.

Moreover:Christmas E-CookBook

A limited edition with Nonna’s Christmas recipes.

All the books are available on Amazon.com

Why do I like this page?

I find the idea is simply great. Virginia shares with the world her experience and troubles as a tribute to her family and roots. Furthermore, she deals in her light and funny style with a reality that has been, and still is, very actual: completely differentcultures meeting, contrasting and finally mixing into a new identity, that is aware of the past, but evolves towards the future.

South Tyrol, due to it’s dense and difficult history, faces this issue since 1918 (and probably even earlier). I feel thetopic very closeto my landandto nowadays European occurrencies, and will soon touch upon the matter from my point of view: food and taste integration in South Tyrolean culture.

Another point: Virginia is also biographer. Should you be willing tocapture your family and personal history in a book, in addition to your family album, she could be helpful.

Did you know?

My dad and my uncledid it in 2015! As a moving surprise to us all, theywrote togethera privatebook for my family, recalling and catching their Mantuan childhood memories.

I got really touched: these pages remind me of apart of my rootsand explain to me some of the distinctivefeatures of my nature and personality. In addition, the book records a rural lifestyle that doesn’t exist anymore and becomes aremembrance heritageI will be able to pass down to the future generations. I really wish every family could have a family memoir book!

Do you have one?Would you ever wish one?

Share with me your viewpoint!

Yummy winter breakfast jar

Miss Taste and Wine — Sun, 17 Jan 2016 14:27:46 +0000

Januaryis usually in South Tyrol afreezing cold month, withclear azure skiesandbiting airstreamsfrom the North. You can smell in the air that the pale winter sun becomes more intense and starts melting snow. You can seeindomitable flowerslike calycanthus and snowdropsbloom in the snoworstubborn plantslike magnolias and vinesprepare fresh budsdespite the frost.

Prolonged cold weather conditionsweakened our body, while the festive food marathon frayed it. We are moresensitive to seasonal bugsand need a proper help to be prepared for the upcoming springtime.

Many of you could think of vitamin supplements and energy boosters. Nevertheless, why should we resort to industrial chemistry whennature and foodstuffs could provide all necessary?

I would like to suggest anappetizing breakfast cupthat mixes simplicity, taste and naturalness:my persimmon and yogurt jar!

Igot the idea froman unforgettable dessertmy momused to prepare during wintertime, but Imade it lighterand suitable for an everyday first mealrich in nutrients, colour and flavour.

Key players areSouth Tyrolean seasonal fresh persimmonandorganic yogurt, with a bit ofhoney and amaretto-crumbs. Moreover, both main ingredients arezero mile products: a healthy and sustainable choice, supporting local producers.

I am a big fan of persimmon, so I will deepen its qualities and oddities in a future dedicated post.

Ingredients (serves 4):

A couple of ripe persimmons

A 500 gr. package of organic whole milk yogurt

2 teaspoons of honey

10 amaretto biscuits

Mint leaves for decoration

The procedureis ridiculously easy and quick.

Blendthe persimmon pulp into a cream, adding honey.

Roughlycrackamaretto biscuits to get crumbs.

Placeboth ingredients into a jar or into a cup,alternatingcrumbs with cream.

Decorateyour top layer as you prefer. I like adding mint leaves and an unbroken amaretto.

My tip:

Arrangemore jars at once, cover with plastic wrap andplace in the fridge: you’ll have your breakfast prepared for the whole week and will save time without giving up on quality and health.

Why is this recipe a tasty and balanced choice?

Yogurtis rich in protein, calcium, riboflavin, vitamin B6 and B12, and contains lactobacilli and bifidobacteria. Lactose-intolerant individuals often tolerate yogurt better than milk or cheese.

Persimmonhas high levels of dietary fiber, sodium, potassium, magnesium, calcium, iron and manganese, but low levels of copper and zinc. They also contain vitamin C and provitamin A beta-carotene.

Thelightly acid taste and creamy consistenceof yogurt well chimes with thesweet and fluid persimmon mash, whilecrumbs make contrastbringing about unexpected crunchiness and a pleasant almond aroma.

I usually build this recipe in a glass jar: I like seeing themulti-layered compositionand plunge deep my spoon to reach every different flavour and texture.

Variations:

Usegoat’s milk yogurtto gain an unusual and lactose-free version

Trydifferent persimmon varietieslike vanilla, chocolate or black persimmon

Personalize crumbschoosing your favourite or digestive cookies

Ok,I’ll confess… while preparing the recipe shots I could not resist it andscarfed down my masterpiece!

Will you try out this recipe? Do you find it interesting?

I’d like to know your impressions or variations, let me hear from you!