Un bright restaurant, with a wonderful view of the mountains of South Tyrol, and an equally “bright” cuisine, the result of a rare combination of cultures and traditions. In Alex Sallustio’s cuisine there is a bit of the Mediterranean of his native Molisea little bit of Tyrolean dishes and ingredients and a lot of skill.
It is simple and refined cuisine at the same time, a bit like the environment where it is proposed and served. In a very pleasant hotel, a paradise for physical and mental well-being (there are 5 heated swimming pools, 4 saunas, Turkish baths, hydromassages, etc.) Alex’s cooking is the crowning moment of pleasure.
Here are two recipes from Stroblhof.
Arctic char marinated in mountain herbs, southern cucumber and dill oil
An elegant and mountain-scented carpaccio, perfect for those who love fresh and refined flavours. The Arctic char is marinated for six hours with the skin in a mix of salt, sugar, aromatic herbs and lemon zest. Then it is cut into very thin, almost transparent slices, like sashimi. The result is a light, aromatic dish full of contrasts: the delicacy of the fish, the freshness of the cucumber, the intense aroma of the dill and the crunchiness of the parsley tuille.
Chef Alex Sallustio refines his Arctic char marinated with mountain herbs, southern cucumber and dill oil (C) Hannes Niederkofler
How to prepare
Start with the marinade: mix salt, sugar, plenty of grated lemon zest and generously chopped mountain herbs (thyme, rosemary, sage, marjoram and tarragon). Place the char fillets with their skin in a baking dish, sprinkle them well with the aromatic mix and let them rest in the refrigerator for six hours.
Once the time has passed, gently rinse the fillets under cold water to remove excess marinade and dry them carefully. Keep them in the refrigerator until ready to serve.
In the meantime, prepare the dill oil: blend a nice bunch of fresh dill with delicate oil, filter and store in the refrigerator. For the southern cucumber, blend two or three peeled cucumbers with a pinch of salt and a few drops of lemon, then pass everything through a sieve to obtain a fresh and velvety juice.
For the parsley tuille, quickly blanch the leaves, squeeze them well and blend them with a little melted butter, egg whites and flour. Spread the mixture into silicone molds and cook in the oven at 160 until they become crispy and lightly golden.
With a corer, cut small pearls from the remaining cucumberseason them with a drizzle of dill oil and leave them to flavor for a few minutes.
At the time of plating
Pour a thin layer of cucumber sauce onto the bottom of the plate. Cut the marinated char into very thin slices of about three millimeters and arrange them elegantly in the center. Drizzle with the dill-scented oil, distribute the cucumber pearls and parsley tuilles around to give movement and crunchiness. Finish with a pinch of fleur de sel and a few leaves of fresh dill.
This dish is ideal for a special dinner: light, spectacular and surprisingly simple to prepare in advance. The long marination gives the char a firm consistency and a clean flavour, while the cucumber brings freshness and the dill an irresistible aroma. Serve it very cold, accompanied by a glass of aromatic white wine from the Alps.
Saffron and pollen risotto, Castelmagno cheese cream and daisy petals
An elegant and fragrant risotto that smells of spring and mountains. Saffron gives that irresistible golden color and delicate aroma, while bee pollen adds a sweet, floral and slightly crunchy touch, full of natural energy. The soft and enveloping cream of Castelmagno, a Piedmontese cheese with an intense and strong flavour, creates a perfect contrast with the lightness of the rice. To complete the dish, a shower of fresh and edible daisy petals that give color, delicacy and a poetic touch.
Saffron and pollen risotto, Castelmagno cheese cream and daisy petals (C) Hannes Niederkofler
How to prepare
Start by preparing a good light vegetable or meat broth. Place the Carnaroli rice in a saucepan and dry toast it for a few minutes, until it becomes white and very hot to the touch. Pour in a glass of dry white wine and let it evaporate.
Continue cooking by adding the hot broth little at a time, mixing carefully. Halfway through cooking, dissolve the saffron pistils in a ladle of broth and add it to the risotto, continuing to mix. Towards the end, add a generous handful of bee pollen: its sweet and floral flavor will marry wonderfully with the aroma of saffron.
In the meantime, prepare the Castelmagno cream: Gently melt the cheese with a drop of cream or hot broth, stirring until you obtain a smooth, velvety cream.
Once the risotto is al dente and very creamy, turn off the heat and stir in a knob of cold butter and a little grated parmesan and pecorino if you like an even more rounded flavour.
At the time of plating
Pour a generous spoonful of Castelmagno cream on the bottom of the platecreating a soft and inviting base. Place a generous portion of saffron and pollen risotto in the center. Complete with a shower of fresh daisy petals which will give a fresh and bitter touch. Add, if you want, a few extra grains of pollen on the surface to intensify the flavor.
This risotto is ideal for a special spring dinner or to surprise guests with something different than usual. Bee pollen not only enriches the taste, but also brings a boost of natural energy and vitamins. Serve it hot, but not boiling, to better appreciate all the aromas. Pair it with an aromatic white wine or a glass of Alta Langa sparkling wine for a truly refined pairing.
Stroblhof, Val Passiria (BZ)
San Leonardo in Passiria.
Tel. 0473 010500
https://www.stroblhof.com/it