Vinschger Tostato Liptauer Crostini Con Tartufo Involtini Di Bresaola

The Alpine Region The Alpine Region Vinschger Tostato Crostini con Tartufo Liptauer Involtini di Bresaola Toasted Venosta Valley Sandwich Truffle Crostini (Alto Adige) Gorgonzola-Mascarpone Cheese Spread Dried Meat Rolls (Lombardy) (Aldo Adige) (Friuli) a soft spread; season with salt INGREDIENTS for 4: 2 If necessary, remove the rind INGREDIENTS for 4: 2 Melt the butter in a skillet. INGREDIENTS for 4: 2 Rinse, drain, and mince the INGREDIENTS for 4: and pepper. 4 small Vinschger or ciabatta rolls from the cheese slices; cover the 1 oz white truffles Sauté the garlic; add the truffles 7–8 oz gorgonzola cheese anchovies and capers. Grind or 3 oz thinly sliced bresaola (about 5–6 inches in diameter) cold cuts with cheese and top and briefly heat everything. Add crush the caraway seeds in a 1 garlic clove 3–4 oz mascarpone 4 oz Gorgonzola cheese or other 2 Rinse, pat dry, and mince the 3 oz thinly sliced pancetta or pro- with the other half of the roll. 4 Tbsp butter the cheese and allow it to melt; 1 small onion spice grinder or a mortar with the aged sharp blue cheese sciutto Bake on the middle rack of the stir in enough broth to make a pestle. Add the caraway, paprika, parsley. Spread the cheese over 2 Tbsp grated Grana Padano 1 spring onion 4 oz caprino cheese (hard goat the bresaola slices and roll them 3 oz thinly sliced mortadella oven for about 10 minutes or until cheese (substitute with parme- creamy spread. mustard, salt, and pepper to the cheese) or robiola (cream 2 anchovies (preserved in salt) up; dip the ends in the minced 3 oz thinly sliced Genoa salami the bread is crispy and the san cheese) cheese, mixing to obtain a cheese made from goat or sheep 1 Tbsp nonpareil capers (pre- parsley. Place the roll-ups on the cheese has melted. 1 1 Remove the truffle mixture smooth spread. Refrigerate until milk) 8 thin slices South Tyrolean moun- ⁄4– ⁄2 cup vegetable broth 3 served in salt) tain cheese (substitute with from the heat and stir in the ready to serve; accompany with serving plates. 2 tsp lemon juice 1⁄ tsp caraway seeds 2 Tbsp soft butter Muenster cheese) lemon juice and zest; season with 2 radishes and white bread. Pinch finely grated lemon zest 1 tsp paprika 1–2 Tbsp heavy cream 4 small pickles In the Venosta Valley, these salt and pepper. Toast the bread 3 Whisk salt and pepper into Salt and freshly ground pepper 1⁄ tsp mustard powder Salt and freshly ground pepper sandwiches are served by wine slices. Spread the toasted bread 2 the lemon juice and gradually 4 thick slices white bread PREPARATION TIME: 10 minutes makers during the Törgellen sea- with the truffle mixture and gar- Salt and freshly ground pepper Cheese spreads have been popu- 2 sprigs parsley whisk in the olive oil; drizzle over BAKING TIME: 10 minutes son; usually the sandwiches are nish with the reserved truffle lar since the days of ancient 1 Tbsp lemon juice the rolls. Serve with fresh white PREPARATION TIME: 20 minutes PREPARATION TIME: 20 minutes bread. PER PORTION: about 635 calories prepared with larger flat shavings. Serve still warm. Rome. However, the name of this 3 Tbsp olive oil PER PORTION: about 210 calories PER PORTION: about 310 calories Vinschger loaves that are thinner specialty comes from Hungary, than the smaller Vinschger Paarl. where they call sheep cheese lip- PREPARATION TIME: 20 minutes 1 Preheat the oven to 400° F Should the rolls not be available 1 Clean the truffles with a fine Besides using the extremely tauer. This recipe came to PER PORTION: about 350 calories Bresaola from Valtellina is an (if convection oven 350° F). Slice in your area, substitute for them brush and warm water. Pat the expensive white truffles that 1 Crush the gorgonzola in a Northern Italy via Austria, and is air-dried, salted beef tenderloin, open the rolls and layer the bot- with your favorite rye bread roll or truffles dry and shave them thin; are available during the winter, bowl with a fork. Mix in the mas- also popular in the eastern parts made in a manner not unlike carpone. Peel, trim, and mince the ham. Throughout Italy, this is a tom of the roll with the pancetta, with Italian ciabatta. set a few truffle shavings aside to you may also use the Italian of Germany. Roll out the bresaola slices onion and spring onion; fold into 1 favorite antipasto; it is served mortadella, and salami. use as a garnish. Peel and mince bianchetto truffles that are avail- on a work surface. Crush and the cheese cream. either drizzled with lemon juice the garlic. able during spring and summer. crumble the cheeses into a Don’t toss the truffle rinds, but and olive oil or filled with cheese medium bowl. Mix in the butter as it is in this recipe. dry them and use them to infuse and enough heavy cream to make mild olive oil. 96 97.

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