29 December 2016

The dishes that most impressed me!

When memories don’t come from your mind but from taste.

As usual, at the end of every December it’s report time!

I think about all the lovely experiences I shared with you: lots of journeys, incredible trips, fun visits, tastings…

And as I thought about my food and wine tours - where I discovered the best of the territory and new recipes to share with you – I decided to make a list of the dishes that I liked most and that stayed in my memory; I’ve been very lucky to taste such incredible flavours and delicacies.

In 2016 I was lucky to experience many tasting events and dinners, not only in Trieste, but all over the Region of Friuli-Venezia-Giulia, as well as the special cusine of Slovenia and Austria…

My favourite dishes are not in any order; they don’t have a ranking! It’s all purposefully casual!

The dishes are 16 … are you ready for a brief tour?

Here are the photographs of my favourite dishes.

1 - Nero di seppia: as well as their gilthead bream, the dish I suggest you try is: the best fish fry in the Gulf of Trieste.

Miss_Cliare_Nero_Seppia-1004

2 -  Tavernetta al Castello di Capriva: filleted ravioli filled with chestnuts with sausage, topinambur, figs and pumpkin.

straccetti di ravioli, ripieni di castagne con salsiccia, topinambur, fichi e zucca

3 - Gostilna Tramsek: venison fillet with carrots, cranberries, horseradish and potatoes.

Miss_Claire_Tour_Slovenia_V-1007

4 - Wine Vault: scampi, spider crab and angler with a cognac foam (the connection to France).

Miss_Claire_Wine_Vault-1032

5 - Ai Tre Magnoni: fresh tomato tartare marinated in apple vinegar, fish bottarga, buffalo mozzarella and fried fresh basil with tomato confit.

Miss_Claire_Hostaria_3_Magnoni-1010

6 - Hisa Torkla: large ravioli with smoked ricotta cheese with peas, carrots, asparagus and wild garlic.

Miss_Claire_Hisa_Torkla-1019

7 - Joia:ravioli with shrimps and potatoes in a sauce of smoked buffalo mozzarella and squid ink.

RAVIOLI CON GAMBERI E PATATE CON SALSA DI BUFALA AFFUMICATA E NERO DI SEPPIA (medaglia d’oro 2014)

8 - Agli amici: lettuce cream with quail eggs, creamy cheese and grainy frico (fried cheese)

CREMA DI LATTUGA CON UOVO DI QUAGLIA, FORMAGGIO CREMOSO E FRICCO GRANULOSO

9 - St. Hubertus: red turnip dumplings, beer earth and Daikon cream.

GNOCCHI DI RAPA ROSSA – TERRA DI BIRRA – CREMA DAIKON

10 - Puro: greater amberjack tartare with buffalo mozzarella and oil dust.

LR_Puro-1019

11 - Capra: chocolate cake with hazelnut mousse and orange marmalade.

Torta al cioccolato con mousse alla nocciola e marmellata d’arancio

12 - Cubo:foie gras on a warm serving stone with black truffle, celery root puree and red grapes.

Foie gras on hot stone with black truffels, celery root puree and red grapes.

13 - Osteria Altran: cod ceviche with yellow tomato and tiger milk.

ruda_08

14 - Dam: potatoes with a heart of truffle cream, egg and potato puree.

dam_09

15 - Falkensteiner: cucumber cream and crab.

Schlosshotel _47

16 - Majerija: savory fried crostolo with a cheese and saffron cream and pork jowl with herbs.

CROSTOLO SALATO, CREMA DI FORMAGGIO E ZAFFERANO, GUANCIALE AROMATICO ALLE ERBE

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