{"id":329,"date":"2014-08-14T15:53:51","date_gmt":"2014-08-14T15:53:51","guid":{"rendered":"http:\/\/www.faircooking.org\/?p=329"},"modified":"2015-03-24T16:21:01","modified_gmt":"2015-03-24T16:21:01","slug":"menu-2014","status":"publish","type":"post","link":"https:\/\/faircooking.org\/?p=329","title":{"rendered":"Men\u00fc fair cooking night 2014Menu fair cooking night 2014"},"content":{"rendered":"

Inspiriert von historischen Rezepten aus dem Museum kochen 10 Spitzenk\u00f6che Faire Weltk\u00fcche mit heimischen Rarit\u00e4ten und fernen Zutaten aus solidarischem Handel.<\/p>\n

<\/p>\n

\u201eCucina signorile e cibo contadino\u201c \u00e9 il tema gastronomico dell\u2019edizione di 2014. Tutti i piatti sono stati ispirati dalla vecchia collezione di ricette del museo e hanno servito come base per ogni pietanza.<\/p>\n

<\/p>\n

\"Edith<\/a><\/p>\n

 <\/p>\n

Edith Mayrl Huber:<\/p>\n

“<\/span>Aperitivh\u00e4ppchen f\u00fcr 450\u00a0G\u00e4ste = 3600\u00a0Gustost\u00fcckerln”<\/p>\n

\"\"<\/span><\/a><\/strong><\/p>\n

Egon Heiss:\u00a0<\/strong><\/span><\/p>\n

\u201eGalantine von der Wachtel, Sarntaler Pfifferlinge, Penser Joch Preiselbeeren. Gew\u00fcrz-Dinkelbrot von Penser Korn und\u00a0Gew\u00fcrzen aus dem fairen Handel”<\/span><\/p>\n

\"Anna<\/a><\/p>\n

Anna Matscher:\u00a0<\/strong><\/p>\n

\u201eKr\u00e4uters\u00fcppchen mit Quinoa, Ziegenfrischk\u00e4se und gr\u00fcnem Apfel”\u00a0<\/span><\/p>\n

\"mairhofer\"<\/p>\n

Armin Mairhofer:\u00a0<\/strong><\/p>\n

\u201eAbgesottenes Donaulachs (Huchen)-Filet mit Gutem Heinrich-Wiesenspinat, Rohnen und holl\u00e4ndischer Safran-So\u00df<\/p>\n

\"mairhofer\"<\/span><\/a><\/span><\/p>\n

\"mairhofer\"<\/a><\/span><\/span><\/p>\n

\"Burkhard<\/span><\/a><\/strong><\/p>\n

Burkhard Bacher:\u00a0<\/strong><\/span><\/p>\n

\u201eReismehl\u2013Kurkuma-Cr\u00eape mit Kabeljau-Brandade, Bohnen mit Salzzitrone und Gew\u00fcrzzwiebelcreme\u201c<\/span><\/p>\n

\"OLYMPUSManuel Astuto:<\/strong>\u00a0<\/span><\/p>\n

\u201eRisotto mit Capriz K\u00e4ser\u00f6llchen im Brillenschafmantel und indischem Masala-Staub\u201c<\/span><\/p>\n

\"Stefan<\/span><\/a><\/strong><\/p>\n

Stefan Unterkircher:\u00a0<\/strong><\/span><\/p>\n

\u201eMit schwarzen N\u00fcssen gef\u00fcllte Lammschulter vom Villn\u00f6sser Brillenschaf und Lauch-Couscous\u201c<\/span><\/p>\n

\"\"<\/strong><\/p>\n

Karl Baumgartner<\/strong><\/span><\/p>\n

\u201eSchwarzplentener Zwetschkenkuchen mit Quinoa-Schokoladenkrokant, Holunderbl\u00fcten-Schaum und\u00a0Boxxelemehl-Eis\u201c<\/p>\n

\"Bernhard<\/span><\/a><\/strong><\/p>\n

Bernhard Aichner:<\/strong><\/p>\n

\u201eZiehteigk\u00f6rbchen mit Mandelcreme (Mandelkrokant als Garnitur) <\/span><\/p>\n

S<\/span>chwarzbeerkrapfen mit \u201eLagreinpreiselbeeren\u201c<\/p>\n

Momos (gef\u00fcllt mit Milchreis, Gew\u00fcrzen und Schokolade\u00a0aus fairem Handel) und Vanilleschaum\u201c<\/p>\n

\"Egon<\/p>\n

Egon Oberleiter:<\/strong><\/span><\/p>\n

\u201eIn weiter Ferne, so nah!\u201c – S\u00fcdtiroler K\u00e4se-Allerlei mit Apfelschaum, Kastanienp\u00fcree, Hollersalsa, Valdivia-Honig und Gew\u00fcrzen aus aller Welt\u201c<\/span><\/p>\n

\u00a0<\/strong><\/span><\/p>\n

\"Edith<\/a><\/p>\n


Edith Mayrl Huber:\u00a0<\/strong>“8 deliziosi bocconcini<\/span>“<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"\"<\/span><\/a><\/strong><\/span><\/p>\n

Egon Heiss:\u00a0<\/strong>\u201eGalantina di quaglia, finferli, mirtilli rossi, pane di farro del frantoio di Pennes con spezie dell’altro mercato”<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"mairhofer\"Armin Mairhofer:\u00a0<\/strong>\u201eFiletto di salmone del Danubio lesso su spinaci selvatici Buon Enrico con barbabietole e salsa olandese allo zafferano\u201c<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"Burkhard<\/span><\/a><\/strong><\/span><\/p>\n

Burkhard Bacher:\u00a0<\/strong>\u201eCrespelle di farina di riso e curcuma farcito con bandade di gabilo, fagioli al limone salato e crema\u00a0di cipolla alle spezie\u201c<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"OLYMPUSManuel Astuto:<\/strong>\u00a0\u201eRisotto con involtino di formaggio Capriz in manto di agnello “Brillenschaf\u201c e polvere di masala indiano”<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"Stefan<\/span><\/a>Stefan Unterkircher:\u00a0<\/strong>\u201eSpalla d’agnello “Villn\u00f6sser Brillenschaf” ripien di noci neri con cous cous integrale al porri”<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"\"Karl Baumgartner:\u00a0<\/strong>\u201eTorta di grano saraceno e prugne con croccante di quinoa e cioccolato fondente con gelato alla farina di carrube\u201c<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

\"Bernhard<\/span><\/a><\/strong><\/p>\n

Bernhard Aichner:<\/strong><\/span><\/p>\n

\u201eCestino die pasta tirata con crema alle mandorle<\/span><\/p>\n

“Krapfen” (raviolo fritto) ai mirtilli neri, accompagnato con mirtilli rossi al Lagrein<\/p>\n

“Momos” ripieni di risolatte aromatizzato\u00a0e cioccolato con schiuma alla vaniglia<\/p>\n

\u00a0<\/p>\n

\"Egon<\/p>\n

Egon Oberleiter:<\/strong><\/span><\/p>\n

\u201eComposizione di formaggi altoatesini con schiuma alle mele, pur\u00e8 alle castagne, salsa di sambuco, miele valdivia e spezie da tutto il mondo\u201c<\/span><\/p>\n

\u00a0<\/p>\n

\u00a0<\/strong><\/span><\/p>\n<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Inspiriert von historischen Rezepten aus dem Museum kochen 10 Spitzenk\u00f6che Faire Weltk\u00fcche mit heimischen Rarit\u00e4ten und fernen Zutaten aus solidarischem Handel. \u201eCucina signorile e cibo contadino\u201c \u00e9 il tema gastronomico dell\u2019edizione di 2014. Tutti i piatti sono stati ispirati dalla<\/p>\n","protected":false},"author":3,"featured_media":335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[19,20,16,24,26,18,22,21,17,23],"class_list":["post-329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie-piu-recenti","tag-bauernschmaus","tag-bruneck","tag-dietenheim","tag-fair-local-cooking","tag-faircooking","tag-herrschaftskuche","tag-landesmuseum","tag-sternekoche","tag-volkskundemuseum","tag-weltladen"],"_links":{"self":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=329"}],"version-history":[{"count":32,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/329\/revisions"}],"predecessor-version":[{"id":333,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/posts\/329\/revisions\/333"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=\/wp\/v2\/media\/335"}],"wp:attachment":[{"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faircooking.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}