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Recipes
Discover south tyrol
Soundsite
The pleasure of tasting
Holidays in the South Tyrolean farmsteads
Inspiration
Norbert Niederkofler
Dorothea Wierer
Oliver Peña Luque
Basile De Wulf
Jimmy Øien
Najat Kaanache
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starter
Raw apple and carrot salad
Preparation
up to 20 min.
Difficulty
easy
Apple
Stayman Winesap, Granny Smith, Braeburn
Ingredients
serves 4
3 Granny Smith, Braeburn or Stayman Winesap (medium size)
1 lemon, juice
3 carrots (medium size)
40 g sultanas
20 g pinoli, dry roasted in the oven or in a pan (without fat)
1 orange, juice
salt
white pepper
1 pinch of sugar
2 tsp grape seed oil
FOR THE YOGURT FOAM
125 g plain yogurt
1 tsp honey
20 ml milk
20 ml apple juice
½ lemon, juice
salt
1 small tsp cayenne pepper
FOR THE PRESENTATION
100 g chicory (Belgian endive)
12 slices of orange
4 sprigs of chervil
watercress
valerian
RAW APPLE AND CARROT SALAD
Preparation
Wash, peel, quarter and core the apples. Grate or cut into thin slices and mix immediately with the lemon juice.
Wash and peel the carrots, grate or cut into thin strips with a knife.
Fold the apples and carrots in a bowl with the sultanas and roasted pine nuts.
Season with orange juice, salt, white pepper, sugar and grape seed oil.
Yogurt foam
Mix all ingredients together and make a foam using a hand blender.
Presentation
Remove the stalks and outer leaves from the endives, wash, dry and arrange on a plate.
Cover with the salad and garnish with the orange slices, watercress, valerian and sprigs of chervil.
Top with the yogurt foam.
show more
salad / soup
Granny Smith and cucumber granita
to the recipe
main dish
Grilled Goat Ribs
to the recipe
dessert
Apple cheesecake
to the recipe
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