Mountain food class



-Shintzel served with butter nut squash, potato, carrots and broccoli mash; saurcrout and Speck sauce

Pera al vino

To drink: Beers from the Italian Alps



1/2 pound of pizzoccheri 
3 big potatoes
5 leafs of Swiss chard
1/2 pound of fontina cheese
5 oz of Grana Padano cheese
4oz of butter
A clove of garlic
4/5 sage leafs
Salt and pepper to taste

Clean the the chard and cut a V-shaped cut along the veins of the leaves, then remove the stem.  Cut into sticks of a width of 1 cm so that are cooked faster.  
Peel and cut the potatoes into chunks.  Cook the potatoes and the Swiss chard for 10 minutes in a vegetable stock; in the same pan (with the chard and potatoes still inside) cook the Pizzoccheri pasta for another 10 minutes. 
 After 10 minutes of cooking, drain the pizzoccheri with a slotted spoon and pour some in a hot oven safe pan, sprinkle with grated Grana Padano and Valtellina Casera (you can use Fontina, Puzzone di Moena or Emmental), and continue alternating pizzoccheri and cheese.  In a separate pan, melt the butter with the garlic cloves uncut and sage until the garlic gets brown, remove the garlic and pour the melted butter on pizzoccheri (do not forget to take out the garlic cloves or they will overpower the dish).  Serve the pizzoccheri hot and with a dusting of freshly ground pepper.


1 1/2 pound of pork chops
1/2 cup of flour
2 eggs
1 Tbsp of minced parsley
2 Tbsp of milk
1/2 cup of breadcrumbs
1 cup of sunflower oil
Salt and pepper to taste

Place each pork cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
In a medium bowl, stir together the eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat.
    Fry the breaded cutlets until browned on each side, about 3 minutes per side.      Remove to a serving platter.

Beer and Speck sauce

1/2 an onion chopped
1 cup of your favorite beer
1 cup of bechamel
1 Tbls of butter
4 leafs of sage
5 slices of speck
4 oz of Asiago cheese in cubes
Salt, nutmeg and pepper to tas

In a big sauce pan, brown the onions, three sage leafs and speck.  Sauté the speck until crispy.  Add the beer over medium heat and allow liquid to reduce half it's beginning amount.  Add one cup béchamel sauce, and the cubed pieces of Asiago cheese and the nutmeg.  Sauce is complete!


1/2 an onion chopped
1 clove of garlic chopped finely
3 cups of sauerkraut
Olive oil
Salt and pepper to taste

In a pan, heat olive oil and butter over medium low heat and brown bacon and garlic together.  Add the sauerkraut and stir occasionally.  Cook until hot, add salt & pepper to taste.

Pera al vino (Pear in wine)

6 pears
1/2 bottle of red whine
8 oz of sugar
3 cinnamon sticks
6 cloves

In a pan, cook the wine, sugar, cinnamon together for approximately five minutes or until the sugar is dissolved.  Add the pealed pears, over low heat, and simmer for thirty minutes. Finished!