»THE REDUX EDITION MENU 2017« We are pleased to present the first course and recipe of our menu by a Top Chef from South Tyrol: Chris Oberhammer. The preparation of the »caponata« is based on a typical Sicilian method. With a goat’s cheese from the region he refines the dish and arranges something like an »Italian north-south harmony« on the plate.
[BY CHRIS OBERHAMMER]
seasonal vegetables such as: asperagus, scallion, red onions, turnips, tomatoes, carrots, courgettes, mushrooms, etc.
»Pragser« goat cheese (or fresh goat cheese)
fresh salads, herbs & flowers
salt & pepper
Clean and wash the vegetables and cut it into the desired shapes. Wash the salads and pluck if necessary.
Stew the vegetables with the truffle in a pot with the chicken broth gently until tender.
Once the vegetables are »al dente«, flavour with balsam vinegar, red wine vinegar, olive oil, salt & pepper.
Fold gently the goat cheese, salads and herbs and arrange in glass bowls or deep plates. Garnish with the flowers.
»Caponata« is a dish of the Sicilian cuisine, prepared with sweat & sour pickled vegetables. Ingredients and methods vary depending on the region.
»PRAGSER« GOAT CHEESE
The »Pragser Valley« (Community Prags) is a Valley in in the Dolomites of South Tyrol. There, many cheese farms are producing goat cheese which is well known also beyond the region.
Truffle is a bulbous kind of mushroom which is usually growing underground. It is available i.a. as a »black winter truffle« from January to March and as a »summer truffle« from April/May. The summer truffle from Piedmont »Scorzone« is growing also in France, Spain, Albania, Hungary and Turkey.
PLEASE KEEP IN MIND...
TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that are primarily meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.
[BY ANITA MANCINI – DIPL. SOMMELIER]
Cuvée of Riesling, Sauvignon Blanc, Pinot Gris and many more (especially) Greek grape varieties.
Unterinn am Ritten (400m a.s.l.);
Steep southern slope;
Pressing the grapes, slow fermentation in 150l barrels;
Biological acid degradation;
Bâttonage – Regularly stir the yeast;
24 month storage & aging in Barriques;
No fining, no filtration.
Green olives, ripe pear, sage, herbs.
Complex fruit, mineral, fine & aromatic finish.
Annual production: approx. 15.000 bottles
Riesling, Sauvignon Blanc, Pinot Gris, Pinot Noir, Nebbiolo, Sangiovese, many Greek grape varieties.
SOIL & CLIMATE
Grey Porphyry, weathering floors;
Mediterranean climate with Alpine influence.
The small vineyard is only a few kilometers away from Sankt Magdalena in the »Eisack« valley, above a steep slope at the foot of the »Rittener Sonnenplateaus«. The only way to get there is through a narrow and winding road that seems to never end. This jewel was the perfect spot for the famous and visionary Professor for viticulture Rainer Zierock, to realize his idea of a perfect wine.
Influenced by the Greek mythology, Rainer Zierock complemented and optimized the historical building according to the principles »Panta rhei« (everything flows) and the »pentagram«, the five – pointed star respectively the »pentagon«, which symbolize the cycle of life as well as the spirit and the 4 elements fire, water, earth and air.
In addition, he planted a large number of different indigenous grape varieties, especially Greek grape varieties, and made cigar-shaped oak barrels of only 150 liters in which the wines matured for at least two years.
As a free spirit and scientist, Rainer Zierock showed little interest in the marketing of the wines, so that after his death in 2009 most of the wines, until back to the first of his year 2000, still stored in the cellar. After the owner of the estate, Dr. Margret Hubmann died a few years later, the experienced South Tyrolean oenologist Norbert Marginter took over the estate. Together with his family he continues the winery in spirit and according to the principles of Rainer Zierock. He gradually brings the fascinating »wine treasures« on the market, which are still stored in the cellar.
THE REDUX EDITION MENU 2017
[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]
The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.
The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…
Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.
A good time for everyone out there!
And what will you eat today?