Hotel Pontejel Cortina d'Ampezzo

Der Spiegel

Parmesan basket with dandelions and broad bean cream, garnished with wild asparagus, boiled egg and crispy bacon.

Cestino di Parmigiano

Parmesan basket: in a small non-stick pan, melt the grated parmesan cheese to obtain a thin crepe. While still warm, drape the crepe onto a small overturned glass to obtain the shape of a basket. Fry the shallot with the broad beans (that have been soaked overnight in cold water). Pour some water in the pan, salt and simmer for an hour on a low flame. Strain and pass the cooked beans in a food mill to obtain a soft puree.

After washing and drying the dandelion leaves, put some in the parmesan baskets and dress with good wine vinegar and the broad bean cream on top. Place the asparagus on the dish to frame this composition and cover with a boiled egg that has been minced roughly. Finally add the bacon, fried in a pan with little oil until crispy. Serve immediately.

Ingredients for 4 people:

  • 1 shallot
  • 1 level tablespoon of bacon per person
  • 1 handful of dandelion leaves per person
  • 4 parmesan baskets
  • Wine vinegar
  • Salt
  • Two boiled eggs

 

Sliced duck on a bed of browned Belgian lettuce, garnished with raspberry vinaigrette, pomegranate, Radicchio di Monte sprouts and herb croutons.

Ventaglio d’anatraBrown the duck breast for ten minutes on each side on a high flame to keep the meat inside slightly rare. Cut the Belgian lettuce into strips and cook lightly in a pan; then place it in the centre of the dish. Cut the duck breast into thin slices and arrange on the lettuce in the shape of a fan. Crush the raspberries in the baking tray with the meat sauce, sprinkle with some vinegar and cook for half a minute. Filter the gravy obtained and pour while still hot onto the duck breast fan. Garnish with the pomegranate and Radicchio di Monte sprouts in oil.

Serve with hot croutons, better if aromatized with herbs.

Ingredients for 4 people:

  • 1 large duck breast
  • Belgian lettuce leaves
  • Some raspberries
  • Good red-wine vinegar
  • Pomegranate seeds
  • Radicchio di Monte sprouts in oil or, if not available, artichokes in oil.

 

Potato “Cannoli” filled with Gruyére cheese.

Cannoli

Press the potatoes through a ricer and prepare a clongh/mixture/dough with eggs, flour and salt. Roll out the dough and cut out small squares. Grate the Gruyère cheese and work it by hand until a paste is obtained; and form cylinder-shaped pieces. Arrange the cheese cylinders on top of the potato squares, wrap them up and close the ends tightly to obtain a classical “cannolo” (tube shape).

Bring the water to the boil, plunge the cannoli into the salted water and let them simmer until they rise to the surface. Strain the cannoli thoroughly with a perforated scoop and place them on a plate. Sprinkle with Parmesan cheese.

Melt the butter in a frying pan, slice the porcini mushrooms thinly and sauté them for a few minutes.

Distribute the mushrooms on top of the cannoli and sprinkle with watercress sprouts.

Ingredients for 4 servings

  • 500 gr boiled potatoes
  • 2 eggs
  • flour
  • salt
  • 1 slice Gruyère cheese
  • a few middle-sized fresh porcini mushrooms
  • some watercress sprouts
  • butter
  • grated Parmesan cheese

 

Green ravioli, filled with artichoke and Provolone cheese with cherry tomatoes sonté.

Ravioli di Pasta

Prepare the pasta for the ravioli with eggs, flour and boiled and pureed spinach. Make a cream with the artichoke, previously boiled, being careful to remove the tough outer leaves.

Flavour the artichoke with a fried shallot, then add the Provolone cheese and mix the whole thing with some parsley.

Prepare the Ravioli and fill them with the artichoke mixture.

Boil some salted water and cook the Ravioli for 6 minutes, then drain them carefully. Cut the cherry tomatoes in half and fry them in a pan for few seconds before spreading them on the Ravioli. Serve hot.

Tip: during summer, it is possible to substitute aubergines for the artichokes.

Ingredients for 4 people

For green pasta:

  • White flour 1/2kg (17.5 oz)
  • 3 eggs
  • Boiled spinach 200gr (7 oz)

Filling:

  • Artichokes 1/2kg (17.5oz)
  • Provolone cheese 300gr (10.6 oz)
  • 1 shallot
  • Parsley

For the sauce:

  • Cherry tomatoes
  • Salt
  • Extra virgin olive oil

 

Pork fillet wrapped in Speck, sprinkled with Blauburgunder and garnished with juniper.

 Filettino di maiale

Cut the pork fillet in three centimetre thick slices and fry them with a drop of Extra virgin olive oil for about three minutes for each side. Roll the thin slices of Speck all around the fillets and then brown them in the same pan for few seconds.
Place the slices on the plate and pour half a glass of Blauburgunder into the juices left in the pan, together with some squeezed juniper berries and some hand crumbled thyme.

Reduce the sauce and pour it over the fillets.

Serve with potatoes croquettes or mashed potatoes on the side.

Ingredients for 4 people

  • Pork fillet 600gr (21 oz)
  • Some thin slices of Speck
  • Half a glass of Blauburgunder wine
  • Extra virgin olive oil
  • Some juniper berries
  • Thyme

Liver

Fegato alla veneziana

Carefully clean the calves’ liver, removing the skin, veins and the gristle before cutting it in thin slices.

In a very hot pan, preferably made of iron or copper , put some extra virgin olive oil, a small pat of butter and the liver. Fry it in the pan until browned, being careful that it does not overcook, because it would make it tough.

In another pan fry some onions with oil and, when they are browned, put them in the pan with the liver and half a bay leaf. Continue cooking for a few seconds more and add salt and pepper. Sprinkle it with a little bit with dry white wine and chopped parsley. Serve with some fresh whole grain Polenta.

Tip: This recipe is very easy, but cooking the liver requires particular attention. Above all, it is important prepare the liver accurately by removing the gristle and veins.

Ingredients for one person

  • Fresh calves’ liver 200gr (7oz)
  • Extra virgin olive oil
  • Butter
  • One onion
  • Bay
  • Half a glass of dry white wine
  • Parsley