Hanna suggests: A symphony of shrimps and veal fillet on a bed of hazelnut cream!

When the flavours of the sea and the mountain unite, they give birth to a bold dish that will surprise anyone who would like to be a little daring when it comes to cuisine. These are the ingredients for 4 people: 1 kg shrimps, 800 g veal fillet, 1 kg Alba hazelnuts, 150 cl WeineWolf Sauvignon vinegar, 50 g cornflour, olive oil, salt to taste. Shell the Alba hazelnuts and boil them in salted water for about 3 hours or until they are soft: drain and blend using the mixer, gradually adding the cooking water until a smooth cream is formed. In the meantime, put a little oil in two separate pans and sear the shelled shrimps and the veal fillet cut into rounds about 2-3 cm thick. So that they brown perfectly, simmer the fish and the meat in a glaze of Sauvignon vinegar, previously made by cooking 150 cl of vinegar with 50 g of cornflour. All that remains now is to put everything on a plate and serve it to your guests. Place the shrimps and the rounds of veal fillet on a bed of hazelnut cream. The flavours of the sea and the mountain will make their debut at your table, where the symphony of tastes and colours will be forever impressed in the memory of your guests. An ideal recipe for a Sunday in winter accompanied by a glass of Sauvignon served at 8°C.

Combined with Gewürztraminer, Hanna suggests: autumn pumpkin
and mango creamy soup

The traditional flavours of the Alto Adige meet the exotic taste of mango in a tasty and original creamy soup. These are the ingredients for 4 people: 600 g of pumpkin, 1 very ripe mango, 1 shallot, 1 litre of vegetable stock, 1 pinch of powdered cinnamon and chilli pepper, olive oil, a knob of butter, pink salt and a few sticks of cinnamon to decorate the plate. Brown the shallot in the oil and knob of butter. In the meantime, cook the diced mango and pumpkin in the stock for about 20 minutes. Now all you have to do is blend all the ingredients into a smooth cream. Add pink salt to taste. Season the cream with a pinch of cinnamon, chilli pepper and a few grains of pink salt. A couple of cinnamon sticks will give your dish an autumnal flavour and aroma. Perfect on cold autumn days to warm and pamper yourself together with a glass of Gewürztraminer!

In combination with Goldmuskateller, Hanna suggests: rice salad Alto Adige

Have you ever eaten a tasty rice salad with speck, leeks and colourful Granny Smith apples? It is an easy recipe which, accompanied by Goldmuskateller, will conquer even the most demanding guests. Brown the onion, speck and leeks in olive oil to the right colour.
As soon as all the ingredients are crunchy to the right point,
add them to the Carnaroli rice, which you prepared previously in boiling water and left to cool. Mix everything adding thin slices of Granny Smith apples, roasted pine nuts and raisins to give a touch of colour to the dish! Flavour with a pinch of black pepper and serve with a glass of very cold Goldmuskateller.
A recipe that will make your mouth water.

EXPO 2015!
the adventure..

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