[vc_row][vc_column][vc_column_text]
Lamb rib chops
[/vc_column_text][vc_empty_space alter_height=”medium” hide_on_mobile=””][vc_column_text]“The landscape of the Dolomites is so extraordinary that the traveler, not expecting
to be able to ask a state of grace on everything, would be satisfied with even the
most modest of foods. And so, when you enter St.Hubertus di Rosa Alpina in San
Cassiano in Badia, you are surprised to discover that the miracle has repeated itself
and that Norbert Niederkofler's cuisine perfectly meets the level of the heavenly
landscape.
Professional training brought Norbert first to Germany, then to Switzerland, the
USA, Austria and again to Germany, where he learned from Chefs Jörg Müller and
Eckart Witzigmann. Returning to Italy he went to Nadia Santini and then landed at
the Rosa Alpina in 1994 where, in 1996, he led the opening of the St. Hubertus
Restaurant.
Norbert says: “When I was 18 I had a big goal: I wanted to discover the world. And I
had a second one, which was more modest: I wanted to become a chef. With a lot of
discipline I was able to realise these two desires. I’ve had ups and downs. My
success is the result of clear ideas and goals, always putting myself in question and
remaining humble.””
Bruno Vespa
[/vc_column_text][vc_empty_space alter_height=”medium” hide_on_mobile=””][vc_column_text]
The recipe
[/vc_column_text][vc_column_text]
Ingredients for 4 people
[/vc_column_text][vc_empty_space alter_height=”medium” hide_on_mobile=””][/vc_column][/vc_row][vc_row equal_height=”yes”][vc_column width=”1/2″][vc_column_text]
Lamb ribs
Whole lamb rack
20 gr miso
30 gr mustard
Hay
20 wild Orsino garlic
Chamomile powder
Juniper salt powder
[/vc_column_text][vc_empty_space hide_on_mobile=””][/vc_column][vc_column width=”1/2″][vc_column_text]
Creamed Chicory
200 gr chicory
30 gr shallot
40 ml grapeseed oil
Salt, to taste.
[/vc_column_text][vc_empty_space hide_on_mobile=””][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Preparation
[/vc_column_text][vc_empty_space hide_on_mobile=””][vc_column_text]Ribs
Marinate the rack with miso, mustard and salt, place it on a baking sheet and cover everything with hay. Steam cook for 8 hours at 80 ° C. Allow to cool and cut the rack into ribs. Grill the ribs and serve them with the powdered chamomile and juniper.
Creamed Chicory
Blanch the chicory in salted water for about 1 minute, drain and cool in water and ice. Meanwhile, chop the shallot and brown it in grape seed oil; add the chicory, excess water removed, and let it simmer for a few minutes. Blend in a thermomix with some grape seed oil and season with salt. Strain to remove any stringy pieces.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_column_text]
Wine recommended for this dish
[/vc_column_text][vc_empty_space hide_on_mobile=””][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][/vc_column][vc_column width=”1/2″][trx_sc_price type=”default” price=”Helena” currency=”” period=”Nero di Troia” link=”https://vespavignaioli.it/en/product/helena/” link_text=”Discover more” image=”” icon_type=”fontawesome” icon_fontawesome=”” id=”” class=”” css=””]
[/trx_sc_price][/vc_column][vc_column width=”1/4″][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space hide_on_mobile=””][/vc_column][/vc_row]
