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CARE’s cuisine – CARE's – The ethical Chef Days

CARE's cuisine

Recipes from chefs who have participated in previous CARE’s editions arrive at your doorstep. Discover the ingredients and steps to reproduce tasty combinations from sustainable international cuisine and impress your guests.

Wine Donuts

Norbert Niederkofler

Ingredients for 4 person
Batter
200gr flour
180ml sparkling wine
100gr egg
60gr sugar 
8gr dried yeast
salt to taste

Other ingredients
2 black apples 
500gr vegetable oil for frying
50gr icing sugar

Combine all the ingredients and allow to rest for at least 2 hours before use.

Pass the apples through a fine drum sieve, place in a rectangular mold 3 mm high and freeze. Using an 8 cm cutter for the outside and 1 cm for the inside, cut out some doughnut-shape discs. Dip the discs in the batter and fry in boiling-hot oil until golden brown. Dry off the excess oil, dust with the icing sugar and serve.

Profumo di prato

Denis Lovatel

Biga
200gr organic type 0 flour for long rising (W 290/320)
90gr water
2gr compressed brewer’s yeast 

 

Ingredients for 1 pizza
80gr mozzarella fiordilatte 
40gr alpine Graukaese cheese
30gr toasted hazelnuts
30gr misticanza + decorative edible flowers
150gr berries
150gr tropea onion
30gr apple

Dough
biga
1000gr type 1 flour
650gr water
25gr oil
25gr salt
3gr compressed brewer’s yeast 

5gr amaranth
90gr brown sugar
15gr white wine vinegar
to taste salt and pepper
1 green apple
80ml evo oil
fresh herbs (thyme, rosemary, mint, chives)

Dissolve the yeast in the water into a bowl and then mix it with the flour. Knead for just a few minutes so that the flour is absorbed by the water, but the dough should still be untied, like a sort of flaky dough.

Cover the bowl with a cloth and let the biga rest for about 16-18 hours at 18-20°.

1. chop the tropea onion and green apple roughly.
2. cook the onion and apple with the vinegar in a saucepan.
3. add the berries and sugar and cook over a low heat for about half an hour, add a pinch of salt.
4. finish cooking and store in airtight glass jars.

Toast the amaranth in a hot pan for a few minutes.

Put all the water and flour in a bowl and start mixing, after a few minutes add the biga and the crumbled yeast. Once the biga starts to become well mixed into the dough, add the salt and then after a few minutes the oil.

Knead until the biga is firm and smooth.

Now place it in an oiled bowl and cover the dough with a damp cloth and let it rest in the fridge for 36 hours at 4°.

After that, take the dough and divide it into pieces of about 220 g, form them into smooth balls and leave them to rest at ambient temperature for about 3 hours, always covered with a slightly damp cloth.

Then proceed with the rolling out, then dust a smooth surface lightly with flour, place the ball on it and with your fingers start pressing from the centre outwards so that the air inside moves to the border of the ball’s circumference. Then proceed with the filling as indicated in the recipe.

1. chop the herbs with a knife.
2. blend the apple and strain through a sieve to obtain the juice.
3. using a minipiner, emulsify the juice with the oil.
4. then emulsify with the herbs and adjust the salt and pepper.

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