My post today is about a special restaurant I visited which is very near lake Garda. This is a refined and classy place with the most impeccable service, I had not eaten so well for a long time. I am going to give it 5 stars as the prices are also very reasonable considering the quality of the food.
I am referring to "Il Ritratto" at Arco in Trentino.
The chef and owner is Aldo Tiboni who runs this restaurant with his brother Alfonso. I was so impressed with the food that I can still recall and taste some of the dishes in my mouth!
I chose a selection of seafood which was served combining local ingredients like local apples and cider, olive oil from the region and strawberries. I particularly loved a pumpkin soup with lobster and smoked speck. Most dishes had a subtle flavour of orange and mandarin which I found particularly pleasant. The wines were local fresh and light wines San Leonardo and Diedri.
The dessert was a hazelnut chocolate cake served with a radicchio mousse and a reduction of Bitter Campari. Interesting in combining sweet with bitter.
I was given a cookery lesson which I photographed step by step. This recipe is traditional from the area of Trentino. It is a filled roll with carne salada (a typical meat from the area) which can be replaced with minute steak. It is served on a beans puree, potato and topped with sage flavoured mushrooms and walnuts.
Something different for you to try at home if you fancy it. Italian food changes from region to region and nearer the mountains you will usually get hearty and nutritious foods and often with more meat.
If you want a quicker version of this recipe you can just make the roulades then stir fry them in a pan and enjoy them with some salad or cooked vegetables.
- Prep Time : 40 minutes
- Cook Time : 20 minutes
- rump minute steaks thinly sliced - 200 g - slightly less than 5/8 cup
- cooked beans - 100 g - 1 + 2/3 cup
- finely chopped onion - 1 small
- egg - 1
- bread stale - 400 g - 8 cups
- milk - 100 ml - 3,4 fluid oz
- grated trentino grana or parmesan cheese - 50 g - 1/2 cup
- speck, bacon or parma ham - 50 g - 1/2 cup
- sausage - 1
- fresh mushrooms finely sliced - handful
- sage leaves - 4
- cooked potatoes - 3
- salt and pepper
- walnuts - to garnish
- olive oil
- butter - knob
This recipe serves 4 people.
Cut the bread into cubes. In a pan stir fry the onion with a drizzle of olive oil, add the speck or bacon cut into strips and the sausage chopped into pieces then add the bread and stir for a couple of minutes.
Remove from the source of heat and add the grated cheese
Add the egg, salt and pepper and enough milk to soften the mixture.
Combine the ingredients well, first using a spoon and then by working with your hands.
Put the steaks on a sheet of cling film so that they overlap each other and then press them with a rolling pin a little.
Place the filling forming a long sausage on the long side of the steaks.
Helping yourself with the cling film roll the meat tightly and wrap it well with the cling film.
With a sharp knife slice it about 5 cm long
Remove the cling film and brown the rolls for a few minutes on all sides with a knob of butter or a little olive in a pan
In another pan stir fry the sage with the mushrooms and cook for a few minutes until the mushrooms are soft and the sage is crisp
Add a cooked potato to the beans (and half an onion if you like), a drizzle of olive oil, salt and pepper.
Whizz into a puree
Then sieve to remove the skins
Put a pastry cutter in the middle of your dish and pour in some of the beans puree. Slice the other potatoes and place 3 slices on top
Place the cooked stuffed meat roll on top
Garnish with the cooked mushrooms, the crunchy sage leaves and a few walnuts. Drizzle with olive oil and serve. We served it with Olio Cru, a delicate olive oil typical of lake Garda.
Here are the creators of all these beautiful dishes: Aldo with his brother Alfonso. Well done guys!