{"id":7715,"date":"2015-03-23T16:40:59","date_gmt":"2015-03-23T16:40:59","guid":{"rendered":"http:\/\/www.faircooking.org\/?p=7715"},"modified":"2018-03-09T16:21:00","modified_gmt":"2018-03-09T15:21:00","slug":"menue-fair-cooking-night-2015","status":"publish","type":"post","link":"https:\/\/faircooking.org\/?p=7715","title":{"rendered":"Men\u00fc fair cooking night 2015Menu fair cooking night 2015"},"content":{"rendered":"

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Das Men\u00fc der fair cooking night 2015<\/span><\/h2>\n

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Il menu della fair cooking night 2015<\/span><\/h2>\n

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\"LogoFairCooking.indd\"<\/p>\n

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

Sarntaler Freilandei mit sizilianischer Mandel*, wei\u00dfem Spargel, Erbsensprossen, B\u00e4rlauch, ger\u00e4uchertem Schweinefilet vom Unterkranzerhof<\/p>\n

Armin Mairhofer<\/span><\/strong><\/p>\n

Mit Sandelholz* marinierte Gambas, Spargel mit Passionsfruchtdressing, Holunderbl\u00fcten<\/p>\n

Helmut Bachmann<\/span><\/strong><\/p>\n

Ricotta-Quinoa*-Teigtaschen auf Zwiebelsprossenbutter, gebackene Kapern, Kresse und Burrata<\/p>\n

Gottfried Messner<\/span><\/strong><\/p>\n

Mit B\u00e4rlauch gef\u00fcllte Kartoffelgnocchi* auf Spargeln, frischen Sprossen und Bozner Sauce Espuma<\/p>\n

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

Heimisches Bachsaiblingsfilet, ged\u00e4mpft auf Creme von gr\u00fcnen Spargeln und L\u00f6wenzahn-Kaffeemayonnaise*, pochiertes Wachtelei und Chilli*<\/p>\n

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

Angebratenes Bergforellentartar \u201e s\u00fc\u00df\u2013scharf\u201c*, M\u00f6nchskraut & Sesam* \/ Venere-Reiscreme \/ ger\u00e4uchertes Paprika\u00f6l*<\/p>\n

Peter Girtler<\/span><\/strong><\/p>\n

Ragout* vom WippLamb\u00a0 mit Spargeln, Spargelschaum und Wildsprossen<\/p>\n

Artur Widmann<\/span><\/strong><\/p>\n

Kokosnuss-Spargeleis*, Karamellmousse*, Mango, Mandelchips*<\/p>\n

Hubert Oberhollenzer<\/span><\/strong><\/p>\n

Ingwermousse auf Orangenbiskuit mit Schokoladen-Crumble* und Vanilleparfait*<\/p>\n

\u00a0*FairTrade Produkt<\/em><\/p>\n

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\"LogoFairCooking.indd\"<\/p>\n

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

Uovo allevato a terra della Val Sarentino con mandorle siciliane*, asparagi bianchi, germogli di piselli, aglio orsino e filetto di manzo affumicato proveniente dal maso Unterkranzer<\/em><\/p>\n

Armin Mairhofer<\/span><\/strong><\/p>\n

Gamberi marinati al legno di sandalo*, asparagi conditi con frutto della passione, fiori di sambuco<\/em><\/p>\n

Helmut Bachmann<\/span><\/strong><\/p>\n

Ravioli ripieni di ricotta e quinoa* su burro ai germogli di cipolla, capperi fritti, crescione e burrata<\/em><\/p>\n

Gottfried Messner<\/span><\/strong><\/p>\n

Gnocchi di patate* ripieni di aglio orsino su asparagi, germogli vari e mousse di Salsa Bolzanina<\/em><\/p>\n

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

Salmerino di fontana nostrano al vapore su crema di asparagi verdi, dente di leone e maionese al caff\u00e8*, con uovo di quaglia affogato e chili*<\/em><\/p>\n

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

Tartara di trota soffritta \u201edolce\u2013piccante\u201d*, servita con nonnea perenne & sesamo* \/ crema di riso venere \/ olio di paprica affumicata*<\/em><\/p>\n

Peter Girtler<\/span><\/strong><\/p>\n

Spezzatino* di agnello WippLamb con asparagi, servito su schiuma di asparagi e germogli selvatici<\/em><\/p>\n

Artur Widmann<\/span><\/strong><\/p>\n

Gelato al cocco e asparagi*, mousse al caramello*, mango e chips di mandorle*<\/em><\/p>\n

Hubert Oberhollenzer<\/span><\/strong><\/p>\n

Mousse allo zenzero su biscotto d\u2019arancia con crumble al cioccolato* e parfait alla vaniglia*<\/em><\/p>\n

*prodotto FairTrade<\/em><\/p>\n

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