Gourmet

Mrs. Paola, assisted by chef Sandrino, who has been a collaborator of the family for many years, personally takes care of the "throat" of the guests.

The buffet that is prepared for breakfast in the morning is the right starting point to face the mountain life: hot freshly baked croissants, rustic pies and homemade biscuits, yoghurt from malga, jams, organic products. Sweet morning cuddles that, accompanied by tea, coffee, milk and juices, give the right charge to face any effort! But also "savory snacks" like bread, salami and cheese for those who need a "boost" of energy in the morning.

At dinner dishes of typical Trentino and traditional Italian cuisine are offered. Salad buffet, choice of particularly varied and well-kept menus, homemade desserts and bread, typical candlelight ladin dinners. Upon request special attention will be given to children, vegetarians or those who present particulates needs food: Mrs. Paola, the chef and all the staff room is always available to meet every need of the palate.
An idea for lunch? We advise you to book, through our office, at "MALGA SECINE" where, in an enchanted place in direct contact with nature and easily reachable by car, you can taste typical dishes of the hut.

Ricettedelle Dolomiti - Rosticciata del Signore

For 4 people:
Meat 400 g of walnut or veal fillet (cut into small pieces or strips)
4 slices of speck
Vegetable 300 g of non-floury potatoes
60 g of diced onions
Other 5 C of oil for browning
200 ml of brown sauce or meat stock
1 C of cold butter
Seasoning 1 bay leaf
1 c of finely cut marjoram
1 c finely chopped parsley
freshly ground pepper
salt

Also 1 fried rings of an onion
? Wash the potatoes and cook them in salted water for about 40 minutes.
? Allow the potatoes to cool, peel and cut them evenly into slices.
? Heat the oil in a pan and brown the potatoes.
? Season the veal with salt and pepper, then brown it with the onions in a while? of hot oil.
? Combine the potatoes, the bay leaf, the marjoram, the parsley, the brown sauce and simmer everything.
? Season with salt and pepper the rosticciata and add the butter.
? Toast the slices of speck and arrange them on the crust with the fried onions.

Cooking time: 15 to 20 minutes
Tips and advice:
? Serve as a side dish a cabbage salad.

«Herrengröstel» Rosticciata del Signore

For 4 people:
Meat 400 g of walnut or veal fillet (cut into small pieces or strips)
4 slices of speck
Vegetable 300 g of non-floury potatoes
60 g of diced onions
Other 5 C of oil for browning
200 ml of brown sauce or meat stock
1 C of cold butter
Seasoning 1 bay leaf
1 c of finely cut marjoram
1 c finely chopped parsley
freshly ground pepper
salt In addition 1 fried rings of an onion

? Lavare le patate e cuocerle in acqua salata per circa 40 minuti.
? Far raffreddare le patate, sbucciarle e tagliarle uniformemente a fette.
? Scaldare l?olio in una padella e dorarvi le patate.
? Condire la carne di vitello con sale e pepe, quindi rosolarla assieme alle cipolle in un po? di olio caldo.
? Unire le patate, l?alloro, la maggiorana, il prezzemolo, la salsa bruna e far sobbollire il tutto.
? Salare e pepare la rosticciata ed aggiungere il burro.
? Abbrustolire le fette di speck e disporle sulla rosticciata insieme alle cipolle fritte.

Tempo di cottura: 15?20 minuti
Servite come contorno un?insalata di cavolo, carote e cipolle.