In the K-itchen
Could we report on wine and South Tyrol without talking about cooking?
Clearly not, and to do so we chose food creator Stefano Cavada.
We are linked to him by his South Tyrolean origins, his love for this land and his desire to share recipes, memories and stories about our territory.
In the first appointment of In the K-itchen, the column in which we will discover together the ingredients, flavors and recipes of South Tyrol, Stefano Cavada prepared us Vinschgerl in his own way: a delicious stuffed sandwich to be enjoyed to replenish your energy after a walk in the woods. And he paired it with Kettmeir's Athesis brut.
Vinschgerl: the South Tyrolean walking sandwich
Ingredients for 6 sandwiches:
- 360 g rye flour
- 140 g type 1 flour
- ½ sachet dehydrated brewer's yeast
- 5 g fennel seeds
- 2.5 g caraway seeds
- 2.5 g fenugreek (or gypsy grass or fenugreek)
- 450 ml water
- 10 g fine salt
To roll out:
- rye flour
For stuffing:
- 6 teaspoons mustard
- 6 teaspoons horseradish
- 180 g Stelvio DOP cheese
- 6 sliced pickled gherkins
- 24 thin slices of Speck Alto Adige PGI
Process:
1. Mix rye flour, type 1 flour, dehydrated brewer's yeast, fennel seeds, caraway seeds, and fenugreek in a bowl. Add the water and stir with a wooden spoon until it has all been absorbed. Add the salt and continue mixing until a smooth dough is obtained.
2. Cover bowl with plastic wrap and let rise at room temperature for 2 hours.
3. Then transfer the bowl to the refrigerator and let it rest for 24 hours.
4. Lay the dough on a pastry board sprinkled with plenty of rye flour. Dust the surface of the dough with additional flour and divide it into 6 parts, about the same size.
5. With hands sprinkled with flour shape the dough as round as possible and arrange the rolls slightly apart on a baking sheet lined with baking paper. Let rise at room temperature for one hour.
6. Bake in a preheated static oven at 220°/200°C ventilated for 25 minutes.
7. Cut the rolls in half, spread mustard and horseradish on one half, then arrange the cheese, gherkins and bacon. Close with the other half of the bread.
For the second appointment of In the K-itchen, Stefano shared with us his childhood memories of Lake Kaltern and the recipe for his absolute favorite dish: spinach spätzle, with a slight variation, smoked trout typical of our area. Serve with a glass of Kettmeir's Athesis Brut Rosé.
Spinach spätzle and smoked salmon trout.
Ingredients for 4 people:
- 320 g fresh spinach (or 160 g boiled and squeezed spinach)
- 100 ml water
- 2 eggs
- fine salt
- ground black pepper
- ground nutmeg
- 250 g type 00 flour (or spelt flour)
To season:
- 90 g diced smoked salmon trout
- 200 ml fresh cream
Process:
1. Steam the spinach or boil it in water. Squeeze them to remove all the cooking water being careful not to scald.
2. Put the spinach in a blender along with the water, eggs, a pinch of salt, pepper, and nutmeg and blend for a few seconds. Add the flour and blend again. The mixture should come off heavily from a wooden spoon. If the mixture is too fluid, add a few tablespoons of flour. Conversely, if it is too dry, add one or two tablespoons of water.
3. Bring a pot of salted water to a boil. Use the special Spätzle grater: fill it with the mixture and form the Spätzle by dropping them directly into the boiling water. Let them cook a couple of minutes in the water.
4. Separately, heat the cream in a nonstick pan. Drain the Spätzle directly into the pan, add the cubed salmon trout and toss until the cream has become creamy. Season with salt and pepper.
