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The quality and authenticity of the ingredients are essential to create special dishes. Investing in fresh, local, seasonal, and organic ingredients not only improves the taste and appearance of dishes but also contributes to overall well-being and environmental sustainability. Every great recipe starts with exceptional ingredients. At LAGALPI, through meticulous and attentive selection, we offer you the best that the Alpine and Pre-Alpine territories provide! For the warm summer days, here is an exclusive, fresh, and excellent recipe.
The summer and cold chickpea soup is a light and nutritious dish, ideal for hot days. Here is a simple recipe to prepare it:
Preparation of the chickpeas: Soak dried chickpeas in cold water for at least 8 hours (or overnight). After soaking, drain and cook in plenty of water for about 1 hour, or until tender, adding 1 or 2 bay leaves during soaking.
Preparation of the vegetables: Wash and dice the cucumber after peeling, the tomatoes, and the bell pepper. Peel and finely chop the red onion and add the Black garlic cream.
Mixing of ingredients: In a large bowl, combine the cooked chickpeas, diced vegetables, onion, and black garlic cream. (Remember to remove the bay leaves used during soaking) and then blend everything until smooth.
4. Seasoning: Pour the cold vegetable broth into the bowl with the other ingredients. Add the lemon juice and extra virgin olive oil. Mix well and adjust the salt and pepper to your taste.
Resting: Cover the bowl and let it rest in the refrigerator for at least 2 hours, so the flavors blend well and the soup is completely chilled.
Serving: Before serving, stir the soup again. Pour into individual bowls and garnish with fresh basil leaves and a few drops of apricot balsamic vinegar with some cooked and whole chickpeas.
This soup is perfect to enjoy as a starter or light main course on summer days.
Guaranteed success and bon appétit from the LAGALPI team!
The aperitivo savior: Gruyère crostini with Dolcetto gelatin
You know that moment when, planning an aperitif for an evening with friends, you have no other idea but to make very ordinary sandwiches with salmon? Well, we have the perfect solution: delicious Gruyère crostini covered with red wine gelatin!
Easy and quick to make, it’s an explosion of flavor full of originality. Also, if prepared with the right ingredients, they represent the perfect alpine aperitivo, in spite of those super popular (and bland) appetizers made with salmon and tuna.
In our shop, you’ll find the key ingredient for this recipe: the red wine gelatin of the Mariangela’s Prunutto Agricultural Farm, made from the red wine Dolcetto, a wine with a dry, pleasantly bitter taste, moderate acidity, good body, and harmonic. In fewer words, perfect to be paired with cheese like the Gruyère.
Small suggestion: choose a Gruyère that isn’t too seasoned, in a way that it will melt and blend perfectly with the gelatin.
Ingredients for 4 servings
200 g di Gruyère DOP
1 loaf of fresh bread with nuts
1 jar of red wine gelatin
Preparation of your crostini with red wine gelatin
Cut the cheese into small pieces. Slice the bread and toast it briefly in the hot oven. Transfer the croutons to a platter, sprinkle them with Gruyère flakes, add a teaspoon of red wine vinegar jelly on each, and serve.
A chocolate cake… for everybody!
It’s a simple but consistently effective recipe that we offer you today. It’s a very soft chocolate cake suitable for breakfast and a tasty snack, which both adults and children will approve.
Ingredient that makes the difference in this case is the Artemis rice flour from our producer Good Rice. Able to give an unmistakable delicate flavor makes our chocolate cake suitable for everyone, including celiacs.
Produced exclusively from rice grown in the Riso Buono company, Artemide rice flour is delicious. It is also decidedly healthier than the refined flours usually used to prepare this kind of cake.
The procedure used by Riso Buono, which uses a slow grinding of the broken wholemeal rice, allows preserving the characteristics and nutritional values of the Artemide Good Rice. As a result, the Good Rice Flour is a gluten-free, product, highly digestible, high nutritional value, and low in fat. Compared to other rice flours, Artemide Riso Buono rice flour is particularly rich in antioxidants, vitamins and minerals.
In short, beautiful, tasty, and healthy. All that’s left is to taste it!
100 of dark chocolate (+ 1 tablespoon of seed oil)
50 g dark cocoa in powder
1 sachet of baking powder for deserts
1 pinch of salt
Icing sugar (to sprinkle)
Preparation
To prepare the Chocolate Rice Flour Cake, cut the butter into small pieces at room temperature and work it with an electric mixer and the granulated sugar.
Then stir in the eggs, one at a time, and continue mixing.
Add the sifted rice flour and cocoa, add the milk slowly, and continue to mix.
Meanwhile, melt the dark chocolate in a double boiler with 1 tablespoon of seed oil and add it to the mixture.
Finally, add the baking powder for cakes and mix with the spatula (do not use the electric whisk).
Now line a 22 cm diameter cake pan with parchment paper (or butter it) and pour the mixture, leveling it with a spatula.
Bake at 180 ° C ventilated mode for about 25-30 minutes.
Always do the toothpick test to check the cooking and avoid raw or dehydrated cake.
Finally, remove from the oven and serve the warm cake sprinkled with icing sugar.
Fruit vinegar, how and why to use it
With the arrival of the heat, it is difficult to find a better dish than a nice salad with seasonal vegetables and fruit. Fresh and nutritious, it is both healthy and meets the taste of almost everyone.
To make your salads even tastier, today we want to talk to you about fruit vinegar. Yes, of fruit, because contrary to what many think, there are not only wine or apple vinegar, but a quantity of colorful and delicious vinegar that will surprise you.
There is as much vinegar as there are varieties of fruit, and their presence in the kitchen makes each dish imaginative and original. Yes, because the fruit vinegarand their presence in the kitchen makes each dish imaginative and original. Yes, because fruit vinegar is an excellent salad partner, it is equally happy to combine with meats, fish, even desserts. But let’s go in order.
What is the fruit vinegar?
Like all vinegar, fruit vinegar is also obtained thanks to Gram-negative bacteria of the genus Acetobacter, which oxidize the ethanol contained in wine cider and, in fact, in the presence of air and water in fruit—turning it into acetic acid.
Strawberry, apricot, pear, raspberry vinegar … the result is an acidic liquid with vague references to the fruit from which it was produced.
How to use it
Rich in antioxidants, fruit vinegar help strengthen the immune system and have an alkalizing and detoxifying effect, so much to purify the body.
Excellent for salads, to create delicious marinades, dressings a fruit salad is also suitable as a flavoring for water. A trend that comes from America sees them used in the creation of tasty and thirst-quenching drinks. Just add a little vinegar to a jug of ice water to make a detox drink, which aids digestion and fights constipation.
Apple vinegar, how to use it and its properties
Particularly rich in mineral salts, it’s the best known, and not surprisingly. It has a long series of beneficial properties, including antioxidant and rebalancing of the bacterial flora. In addition, it is an excellent ally of the line as it helps to perceive the sense of satiety.
Our producer Moulin de Severy produces a delicious apple pulp vinegar, ideal for country salads and to blend the fish of our rivers. It also goes well with sweet and sour cuisine and various apple dishes. It also goes well with sweet and sour cuisine and various apple dishes.
Pear Williams vinegar, for those who love the Orient
An essential ingredient for those who love oriental cuisine is the pear Williams vinegar from our producer Moulin de Severy. Enhancing the complex flavors of Asian dishes also lends a fruity touch to salads.
In addition, it is helpful for those suffering from cystitis as it can change the pH of the urinary tract, making life more difficult for viruses and bacteria.
Rasberries vinegar, ally of meat, fish and…tired legs
If you suffer from microcirculation, problems, raspberry vinegar could be an excellent natural remedy. Like all red fruits, raspberry is also an excellent antioxidant, perfect for preventing those annoying problems such as tingling, always cold hands and feet.
In the kitchen, raspberry vinegar is excellent for giving a pinch of fruitiness to a seafood salad or a fish or red meat marinade.
Apple Tart with Cornelian Cherries, pretty and tasty
The Cornel, unjustly forgotten
Among the many fruits unjustly forgotten by our fast-paced society, there is also one whose renunciation involves losing a precious source of essential nutrients, including, vitamin C.
We are talking about the cornelian, fruit of the Dogwood Tree, which stains the edge of many of our woods with the red of its branches and the yellow of its flowers. It is a graceful little tree known since ancient times when its wood was used to make axes, weapons, and … even the Trojan horse! (We told this story some time ago, you can find it here).
These small red berries, now almost unknown to most, are a source of antioxidants and vitamins, carotenes, pectins, tannins, mucilages, fructose, and organic acids (malic, gallic, and glyoxylic acids). In particular, carnelians have very high amounts of vitamin C, more than double that of citrus fruits!
From the tree to the pantry, the Cornel compound
The fruit grows wild between August and September, and a lovely family walk in search of these delicious little fruits could be the idea for a summer Sunday. For the moment, however, we can exploit the carnelian in another form, just as good and healthy.
We are talking about the Cornel compound from Alpe Pragas, made with the Jolico, Cornel variety grown in Castel Juval in Alto Adige. A concentrate of goodness, vitamins, and antioxidants, to be enjoyed with bread for breakfast, accompanied by cheese or yogurt, or … to cook a delicious tart with apples!
The recipe of Apple Tart wirh Cornelian Cherries
Today’s recipe includes fragrant shortcrust pastry filled with a mixture of apples and cornel jam for a simple snack or a delicious dessert. Enjoy!
Start with the pastry. Put the flour and a pinch of salt on a work surface, add the sugar and butter, start kneading with your hands, then add the egg and yolk.
Knead quickly, wrap in plastic wrap and leave to rest in the fridge for an hour.
For the filling, peel the apples, remove the seeds, cut them into cubes, add the sugar and the cornel compote, and mix well.
Preheat the oven to 180 degrees.
Grease and flour a 22 cm diameter mold.
Take the pasta out of the fridge, set aside a ball of pasta the size of a lemon. Roll out 2/3 of the dough, line the mold, make holes with a fork, and fill with the filling.
With the remaining dough, create strips about 2 cm wide and cover the apples to cross crosswise.
Bake for 35-40 minutes. Remove from the oven, cool and remove the mold, be careful not to break it.
Garnish to taste with a sprinkling of icing sugar.
Alpine Shrimp? Yes, if combined with grey salt and vodka!
We have to admit: prawns are not exactly what we would call a typical Alpine dish. Yet this recipe has conquered us all the same thanks to its simple elegance, its delicate flavor but full of references, and above all, thanks to the presence of two ingredients that may very well be of Alpine origin: the whole gray salt and the vodka.
It is a simple but exquisite second course of a guaranteed effect, especially if prepared in front of your guests, showing the flaming vodka.
In addition to the essential choice of the shrimp, (better to use fresh products, not frozen, and that doesn’t taste of ammonia!), We suggest you give a touch of class in alpine style with two ingredients that you find in our shop.
We’re talking about the Swiss Premium Vodka di The Alpinist, whose pure flavor will give your second dish an unparalleled delicacy, and the whole gray salt with Ticino spices from Erbe Ticino. With the addition of a bit of chili, which is ideally suited to the recipe, these spices are perfect to crown the second dish of this caliber thanks to the careful selection of herbs, perfectly balanced in flavors.
There is perhaps no food as emblematic as the honey, in the vast world of culinary culture, whose proverbial sweetness has filled pages and pages of literature, popular knowledge, and mythology.
Yes, because the relationship of honey with man is lost in the mists of time, and the complexity of organoleptic qualities, the richness of its therapeutic properties have made it an authentic myth, a source of inspiration for poets, a metaphor for Mother Nature’s pleasure and generosity toward humans.
Bee-keeping, from improvised technique to the art of nurturing
Although man has known and used honey for over 12 thousand years, and although he understood its infinite qualities long before having tested them with a scientific method, it’s almost only from recent times thatbeekeeping has become that “gentle” process of bee care we know today.
In the past, humans collected honeycombs with honey, pollen, and brood from the wild hives, chasing away adult bees with smoke and worrying little about the survival of the sacked bee family. The next step was creating artificial shelters, which represented more or less improvised artisan solutions, made with the most diverse materials (straw or hollow trees in many European areas, terracotta in the southern Mediterranean, and the near east, cork in Sardinia).
It’s only from the second half of the nineteenth century that we know the modern age regarding beekeeping. The invention of the so-called rational beehive, Lorenzo Langstroth of Filadelfia finally allows a gentle manipulation of bees thanks to the frames on which insects are invited to build their honeycombs. Moreover, the fact that these frames (or frames) can be dismantled makes it possible to check and “open” the hive without causing damage to the occupants.
The rational hive can also, depending on the need, increase or decrease in size, adapting to the bee family that hosts it. By adding or removing modules, the beekeeper makes the environment where the different families stay comfortable, encouraging them not to move. This is the basis of modern beekeeping: if the house never becomes too small, the bee family will increase production more and more.
Honey, a precious good to defend and protect
Unfortunately, in recent years beekeepers have had to sound the alarm: about 68% of the population buys honey of uncertain origin in supermarkets, collaborating in the impoverishment of art, that of beekeeping, whose care is of fundamental importance for an infinity of reasons.
The first signs of the brutal death of bees date back to the early 2000s. Among others, the causes are to be found in intensive crops, which do not take into account the primary needs of these precious insects, subjected to considerable stress due to incorrect beekeeping practices. The pollution caused by the use of insecticides in intensive agriculture is a further determining factor.
Therefore, it is essential to support those who have made beekeeping a passion and a profession, which is moved by a genuine love for one of the most poetic – and valuable – professions in the world. As consumers, reading the labels, ascertaining the origin, inquiring about beekeeping practices are all beneficial activities to slow down one of the most worrying phenomena of our planet if we consider that over 35% of food production worldwide depends on bees.
Italian honey, symbol of biodiversity
Perhaps not everyone knows that as regards honey, Italy holds the world record of varieties produced. Over 50 types of monofloreal honey and an infinity of Millefiori beautifully tell the richness of biodiversità that populates the Bel Paese, crowned with the priority of European country with the highest number of species: about half of those plants and a third of those animals currently present in Europe.
Learning about honey is like opening a treasure chest guarded by Mother Nature herself. Recognizing the organoleptic characteristics, the type of crystallization, the production methods is comparable to reading a beautifully illustrated atlas, which tells us how many secrets are hidden in knowing how to collaborate with one of the fascinating creatures of the animal kingdom: the bee.
And since in our shop we have some of the most delicious and sought after kinds of honey in Italy and the world, the result of the passionate work of two producers such as Mieli Thun and theMario Bianco company, scrupulous in the production of a food of excellence that takes into account the welfare of bees and the protection of the territory in which they operate, here is some information in a nutshell to learn more about some types of honey.
The list is neither exhaustive nor too detailed, but it will serve to give a glance at the incredible variety and richness of this food. However, if your curiosity is not fully satisfied, do not hesitate to find out more about our producers Mieli Thun and Mario Bianco and their products. You will meet a lot of love for the land they operate and infinite awareness of the importance of sustainable beekeeping. In both cases, bees are brought to chosen and uncontaminated places in the period of maximum flowering, with great attention to the traditional relationship of man with the art of beekeeping.
Honey produced in May from the flowers of the Tree of Paradise or Alianto, so-called due to the high height it reaches even in a few years, is considered a weed; it has an absolute oriental beauty and charm.
Honey with great personality, creamy, deep golden color.
To the taste, it has precise references of muscat grapes and peach syrup, lychee fruit the most special memory, umami hints on the finish that recall fresh mushroom.
It is excellent for prolonged cooking up to gel peaches, apricots, or melon in pieces, unique in fruit salads, caramelizing a flambé pineapple, marries fruit with great confidence in the kitchen. Perfect with dill for marinating amberjack or salmon as gravlax.
It differs from other kinds of honey because it doesn’t derive from the nectar of flowers but from the honeydew, a sugary substance that bees find on tree species (oaks, locust trees, beeches, ailanthus, poplars, willows), shrubs (brambles), or herbaceous (nettle, clovers).
The taste is marked in tones of carob, rhubarb, and green tomato jam with an aftertaste of cooked cane sugar.
Generally, it crystallizes slowly and in the presence of sunflower nectar and goldenrod.
It is excellent for breakfast in the kitchen combined with white yogurt and dried fruit, condiments, finish the bbq, or prepare sauces. A few drops on boiled carrots sautéed with cumin are a show or bread with butter or Evo. Ideal in sweet or savory preparations with dark spices and prolonged cooking of lake meat or fish.
It is produced in April and May, starting from Acacia flowers.
Almost transparent to pale straw yellow color.
It always comes in liquid form. It has a very low crystallization rate, thanks to the high concentration of fructose compared to glucose.
On the olfactory examination, it has a floral scent of weak intensity.
With a delightful taste, it has a delicate aroma, typically vanilla.
Risotto with asparagus and Carnaroli Gran Riserva rice
Top view with copy space.
Among the many gifts that Mrs. Primavera brings to our meadows and on our tables, asparagus among our favorites, mainly because, during some walks, they can be found in wild form , what inn comparison with beauty to bring the result of a beautiful day in the mountains to the kitchen, sure of the genuineness and generosity that only Nature can offer!
Whether they are wild or not, asparagus is an absolute delight, with that bitter taste and the richness of its nutritional properties, which make it very rich in fiber, vitamins, and antioxidants. And this is why the recipe for risotto with asparagus could not be missing from the lagAlpi recipe book.
It’s a classic and a pretty fast recipe, which gives its best thanks to its, simplicity. But be careful: to ensure that clarity is synonymous with goodness, the ingredients must be of the highest quality.
Here then, armed with boots and joy, a nice walk in search of wild asparagus, so good because it is natural, could be helpful. Wild asparagus also has a more intense flavor than common asparagus in a risotto; it gives its best. However, if you do not have time or do not live in areas suitable for harvesting, you can choose organic asparagus, making sure they are fresh and firm.
For the risotto, on the other hand, you will not need boots and not even shoes: in our shop, you will find a Mr. rice who will lend itself perfectly to your business. We are talking about the Carnaroli Gran Riserva Rice del nostro produttore Riso Buono. Thanks to the aging for one year from raw, Carnaroli Gran Riserva Rice considerably increases its original volume and allows less dispersion of starch and minerals during cooking. Perfect for risotto, it will make your dish creamy and very tasty, enhancing the amarostilco flavor of the asparagus.
First of all, prepare about 1 liter of vegetable broth and set it aside.
Clean the asparagus, scraping the hardest part of the stems with a sharp knife until the stems are not too hard. Weigh them.
Divide the asparagus tips from the stems with a clean cut.
At this point, proceed to tie the asparagus stems with a kitchen string, immerse them in a large pot full of cold water, and separately, in a basket, steamer, colander, or whatever you have available to place over the pot with the asparagus stalks, place the asparagus tips inside to steam them.
Place the pot on the stove, lean on the basket or the one you used with the asparagus tips, cover with a lid and cook for 10 – 15 minutes. After 5 minutes, check the tips. If they are soft under the fork tines, set them aside and cool.
For the stems, the cooking will probably be completed within 15 minutes. These, too, should be soft under the fork tines.
Finally, untie the stems and let them cool.
In conclusion, slice the most tender stems with a double-bladed knife, obtaining pieces of asparagus about 6-7 mm in size. Next, cut just over half of the limbs.
Therefore, blend the rest of the stems (i.e., the less tender ones), add 2-3 tablespoons of water and continue to blend until you get a smooth cream. At this point, you have obtained: the pureed cream, the asparagus tips, and the asparagus pieces. All that remains is to prepare the risotto.
First of all, heat the vegetable broth over low heat, then place the saucepan with the asparagus cream over very low heat.
Cut the onion and place it in a pan with oil and one tablespoon of butter. Let it fry. When the onion starts to turn brown, add the rice.
Toast the rice for about 1 minute over high heat, stirring constantly. Add the white wine and let it evaporate over high heat, continually stirring.
Only when the wine has completely evaporated, add the asparagus cream to the rice.
Finally, turn, let it take the boil, lower the heat and proceed to cook your risotto with asparagus over low heat. From time to time, add 1 – 2 ladles of broth to keep the risotto from drying out.
After about 8 minutes, add the asparagus pieces.
In conclusion, turn and continue cooking over low heat, adding hot broth as needed.
Add the asparagus tips, turn well and cook for a few seconds; turn off the heat, add the parmesan, turn the risotto well over the heat off, add the butter, whisk, and season salt. Finally, complete with a pinch of pepper.
Your Risotto with asparagus is ready. Serve it hot!
Egg hunt… with Alpe Pragas jam
What a beautiful holiday, Easter! The festival of rebirth, of spring knocking on doors, of flowers and buds that return to color the world.
Unfortunately, over time many of the ancient traditions have been lost. So, from north to south, from east to west, we all find ourselves celebrating Easter in the same way, without paying much attention to what is put on the table or what is celebrating.
The traditional egg hunt
A beautiful tradition that has persisted from ancient times is the hunt for eggs. Used mainly in Northern European countries, it provides for the little ones in the family to compete in a real treasure hunt, where the latter is nothing more than a rich basket full of chocolate eggs and such.
At lagAlpi, however, we always have an eye on the palate and good and healthy eating. So, instead of using the classic industrial chocolate eggs found in every supermarket, we propose you create a lovely basket filled with eggs … made with your own hands!
Linzer cookies in Easter shapes, filled with jam and sprinkled with powdered sugar
The cookies recipe with Alpe Pragas jam
These are delicious shortbread biscuits with an exceptional ingredient, theAlpe Pragas jam. A product, the latter, of outstanding quality and with an authentic and genuine flavor, the manufacturing process of which is done by hand and does not require the use of any additives, preservatives, or artificial colors.
To make it tastier to the little ones, we propose here to dress them with the Raspera raspberry jam, but you can indulge yourself with the thousand flavors you find in the shop.
All that remains is to move on to the recipe. Let us know if you did it and how you found it! Happy Easter to all!
Ingredients
300 g flour 00
150 g butter
150 g sugar
1 egg (big)
1 yolk
q.b. lemon zest (grattugiata)
q.b. jam
q.b. icing sugar
Preparation
To prepare the shortcrust pastry, mix flour and sugar and arrange them in a heap on a pastry board; in the center, put the butter into small pieces and the eggs and the lemon zest; work the ingredients quickly your hands until the dough is smooth and homogeneous.
Work the dough quickly, which must be soft and homogeneous; if you need more flour, add it during processing. Then, let it rest for about 20 minutes in a cool place.
Roll out the dough with a rolling pin into a sheet of the thickness you want. If you wish to tall and soft biscuits, leave them thick; if you prefer them more crumbly, roll them out thinner.
Using molds or freehand, make the shape of an egg. In the middle of the forms thus obtained, a central part of the biscuit is carved. Place them on a non-stick pan or lined with parchment paper.
Bake the Easter biscuits in a preheated oven at 180 ° for about 15-18 minutes, depending on the thickness you have made.
When they are golden brown, take them out of the oven, let them cool, and stuff the whole part of the biscuit by placing a teaspoon of jam, covering with the other carved biscuit, and sprinkling with it icing sugar. Arrange on a serving plate.
The Covassonne’s absinthe Crème Brûlée
It seems that the Crème brûlée, regardless of the name, comes from an English origin. And despite it’s origin, it’s a dessert that can be associated with the beautiful alpine atmosphere,to be enjoyed in a cabin in front of the fire or at the end of a dinner while looking at the mirror of a lake.
As always, however, we at lagAlpi don’t really go for flavors that are too obvious. Tradition, yes, but still imaginative and courageous.
That is why today we offer you not the classic Crème brûlée, but a version that will be able to leave your guests speechless! Among its ingredients, there is one exception: The La Covassonne Absinthe from our producer Absintissimo.
Thanks to this touch of class, your crème will be more brûlée and delicious than ever!
Mix 4 egg yolks with the powdered sugar until a white foam is obtained. Boil the milk with the cream in a pan. Slowly add, continuing to mix, the sugared yolks. Finally, add the absinthe, mixing even faster.
Fill 4 Crème brûlé molds (see photo) with the cream. Bake in the oven at 100 ° C for 1 hour. Remove the molds from the oven, let them cool, and put them in the refrigerator for 6 hours. Remove the molds from the fridge and sprinkle the cakes with brown sugar. Bake again in the oven at 230 ° C to allow the sugar to dissolve.
Presentation
Place the still hot molds on a plate and serve immediately.
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