Restaurant Muotas Muragl, Engadin

Nice trip at "Muotas Muragl" in the mountains around St. Moritz.
I had lunch in a wonderfull terrace over the Alps.
The Menu:
Game's terrine with Cumberland sauce
Gersten Suppe
Classic Beef Tartare

We have drunk a wonderfull Blauburgunder from Malans: "Malans AOC Blauburgunder 2008, Adolf Boner"

Great Dinner 22-12-2010

Yersteday nigth I had a great dinner with my family, my friend Max Giarrizzi and his family.
I  prepared the dinner on my own, and now I report the Menu.

Cold Horse d'Oeuvre:

Salame Felino
Parmigiano Reggiano 24 months with Aceto Balsamico Tradizionale di Reggio Emilia Aragosta
Smoked Trout from Süd Tirol with butter, fresh horseradish and ginger.

In combination we have drunk  Quatremile metres Spumante Pinot Noir Rosé Metodo Classico(Vallée D'Aoste)

Warm Horse d'Oeuvre

Calamarata Siciliana (pasta) with pheasant and Luganega (pork sausage) ragout.

Recipe for 6 persons:

600 g Calamarata Siciliana (peculiar strong pasta)
8 pheasan thigs
4 medium luganega
pheasan consommé qb
6 little fresh tomatoes
4 carrots
1 garlic clove
some basel leafs

Strip the flesh of the pheasan's thigs and chop finely.
Put into a pan all the flesh with olive oil, garlic, chopped carrots, tomatoes and the pheasan's consommé.
Cook for 3 hours adding hot water.

Boil Calamarata for 16 mins., drain and serve above ragout with some parmesan, Extravergine olive oil from Tuscany and basel leafs.

Main Course

Roasted pheasan fillet with crisp asparagus and pheasan's consommé.


Recipe for 6 persons:


4 pheasan's fillet
pheasan's consommé
6 green asparagus
butter
salt
pepper
TBA Balsamic Vinegar (from Germany)
red wine


For the pheasan's consommé:
Take all the pheasan's carcasses and fat.
Roast in a pan and then wet with red wine and a little TBA balsamic vinegar.
Cook for 5-6 hours adding a little water. Then strain and keep warm. Add butter before to serve.


Roast the phaesan's fillet with butter 2 minutes per side.
Add salt and pepper.
Boil for 2 minutes the asparagus and then throw in chilled water.
Put the fillets into a 180°C oven for 12 minutes.
Roast the asparagus with butter.
Serve the asparagus, the phaesan's fillet chopped and dress with the phaesan's sauce.


In combination with the warm Horse d'Oeuvre and the Main Course we have drunk "Luca Rostagno 2006" Magnum. (Barbeera, Dolcetto, Nebbiolo) from Piemonte. This bottle is made by the young enologue of Matteo Correggia's vineyards using the grapes of his Grandpa vineyards. It's a present by Luca Rostagno.


Dessert


Veneziana with Mascarpone cream by Galbusera Pastries (Cosio Valtellino, Sondrio)


In the end I'd sabered a bottle.... Franciacorta DOCG Brut Ronco Calino (Lombardy)


Thank you...



Merry Xmas and Happy New Year from I-OSS-A


Your


Andrea Livio

 

New experience in St. Moritz.

Orange Socks Sommelier are in St. Moritz.
As a member of this wonderfull gourmet Group, I'm representin' all my mates here in Switzerland.
We decided to create this I.OSS.A. to show other european people our work!

Follow Orange Socken Sommeliers!!!

Thank you,

Zum Woll


Andrea Livio