When we woke up this morning, a surprise was waiting for us right outside our doors. The rainstorm had finally subsided and had given way to a clear, open sky. Just a few clouds were still hiding the mountain peaks surrounding the valley.
Suddenly the wind rose and blew away the last clouds and.. the snow appeared! The first rays of sun lit the top of the mountains where a layer of fresh snow had delicately fallen during the night. Like a canvas receiving the final touch of a meticulous painter, now the whole picture looks perfect: the snow is glistening on the Alps while down below the woods look great in their fall dress, and a fresh breeze blows over the Adige river, flowing gently into the valley.
This sounds like poetry, but the truth is that winter is coming and we are now ready to wear our coats, scarves and gloves. Even when we sit at the table, our senses want to find comfort in something warm. So, why don’t you try the Tiroler Gröstel that Lorenzo Callegari, the chef at “Trattoria Vecchia Sorni”, prepared especially for us? It’s one of the most traditional Austrian dishes, quite popular in our area as well, extremely easy to prepare, and absolutely delicious!
(Roasted potatoes and veal)
6 Boiled potatoes cooked with their skins the day before
1 Poundof veal in small pieces
2 Bay leaves
Peel the potatoes and cut into pieces of ½ inch in size. In a large skillet, add extra virgin olive oil and heat on high adding the potatoes and let them brown for 5 minutes.
In another pan, brown the meat with extra virgin olive oil and add the onion. When finished browning, cut into strips and add the veal and onion to the pan with the potatoes and continue to cook the mixture together for an additional 3 minutes, adding the bay leaves and salt and pepper to your liking.
Enjoy it with a glass of Mezzacorona, and look ahead to the winter to come!