Super Spa Special - ADLER Spa Resort DOLOMITI
06.10.2024 - 27.10.2024 Other periods available
| 3 nights
from 603,- € per person
All the benefits of red beetroot in one delicious dish!
Our chef Denny Mair knows it well, the red turnip is one of the healthiest vegetables — available all year round and a versatile ingredient in recipes.
Three main factors suggest the healthy properties of red turnip: it improves blood circulation and lowers blood pressure, has a high concentration of antioxidants and is rich in vitamins.
At the ADLER Lodge ALPE, this red vegetable is among the most beloved ingredients of the kitchen. After a long hike on the spectacular Alpe di Siusi, the red turnip also increases athletic performance, improves weight loss and energy consumption; it helps digestion and stimulates concentration; it strengthens the immune system and reduces chronic inflammation.
Here Denny Mair, chef at the ADLER Lodge ALPE, shows off his culinary creation on the red carpet. Traditional Italian gnocchi with a South Tyrolean touch. Delicious and unique!
RED TURNIP AND POTATO GNOCCHI
with alpine cheese espuma and parsley chips
500 g potatoes
100 g red turnip extract
2 egg yolks
300 g flour
Procedure
Wash and boil the potatoes for about 30-40 minutes. Drain, peel and let them cool. This is very important to obtain a tasty mixture without having to add too much flour to the mixture afterwards. Now add the red turnip extract, egg yolks and flour. Stir slowly mixing all ingredients together.
Alpine cheese espuma
80g mascarpone
400 g cream
150 g alpine cheese
10 g salt
Procedure
Place the mascarpone, salt and alpine cheese in a small bowl. Cook the cream slightly, let it rest for 1 minute and then pour it over the mascarpone, salt and cheese. Mix everything together. You can use the sauce as it is or pour the mass still lukewarm into an Isi bottle, using the professional siphon sifter to foam up the sauce.
Herb oil
200 g olive oil
30g parsley
30 g chive
10 g thyme
Procedure
Heat the oil to approx. 65° obtaining the desired flavour and colour of the herbs. Add the herbs and mix for approx. 5 minutes. Then place the mixture in a small bowl cooled with ice to preserve the colour.
Parsley chips
200 g foaming butter
200 g egg white
200 g flour
2 teaspoons of pureed parsley
Procedure
Beat the butter until foamy and add the beaten egg whites and flour. Then add 2 teaspoons of pureed parsley and arrange on a baking tray to form a very thin layer. Shape circles and bake in a preheated oven at 170° for approx. 7-8 minutes.
Have fun and enjoy cooking!
At the ADLER Lodge ALPE, this red vegetable is among the most beloved ingredients of the kitchen. After a long hike on the spectacular Alpe di Siusi, the red turnip also increases athletic performance, improves weight loss and energy consumption; it helps digestion and stimulates concentration; it strengthens the immune system and reduces chronic inflammation.
Here Denny Mair, chef at the ADLER Lodge ALPE, shows off his culinary creation on the red carpet. Traditional Italian gnocchi with a South Tyrolean touch. Delicious and unique!
RED TURNIP AND POTATO GNOCCHI
with alpine cheese espuma and parsley chips
500 g potatoes
100 g red turnip extract
2 egg yolks
300 g flour
Procedure
Wash and boil the potatoes for about 30-40 minutes. Drain, peel and let them cool. This is very important to obtain a tasty mixture without having to add too much flour to the mixture afterwards. Now add the red turnip extract, egg yolks and flour. Stir slowly mixing all ingredients together.
Alpine cheese espuma
80g mascarpone
400 g cream
150 g alpine cheese
10 g salt
Procedure
Place the mascarpone, salt and alpine cheese in a small bowl. Cook the cream slightly, let it rest for 1 minute and then pour it over the mascarpone, salt and cheese. Mix everything together. You can use the sauce as it is or pour the mass still lukewarm into an Isi bottle, using the professional siphon sifter to foam up the sauce.
Herb oil
200 g olive oil
30g parsley
30 g chive
10 g thyme
Procedure
Heat the oil to approx. 65° obtaining the desired flavour and colour of the herbs. Add the herbs and mix for approx. 5 minutes. Then place the mixture in a small bowl cooled with ice to preserve the colour.
Parsley chips
200 g foaming butter
200 g egg white
200 g flour
2 teaspoons of pureed parsley
Procedure
Beat the butter until foamy and add the beaten egg whites and flour. Then add 2 teaspoons of pureed parsley and arrange on a baking tray to form a very thin layer. Shape circles and bake in a preheated oven at 170° for approx. 7-8 minutes.
Have fun and enjoy cooking!