Alto Adige/Sudtirol is a beautiful part of Italy. Before WWI it belonged to Austria, so when you start exploring the area you may think you are in Austria not in Italy. The main language is German, except in government establishments. All signs are written in both languages.
Food also has a strong influence of Austrian, German, and central European cuisine; fantastic apple strudel, barley soup, rye bread, sauerkraut, ect.
I have to admit I am a big fan of that type of food. It may sound a bit heavy, but there is something about that simple, homey food especially in wintertime.
In my next couple of posts I will prepare some of the recipes from this region.
For this post I have chosen wine soup. This is a mountainous area, very rich in beautiful vineyards and great wine. For this recipe egg yolk is commonly used as a soup thickener, but I decided to use a little bit of cornstarch. Cornstarch is just another way to thicken the soup. When choosing the white wine try to choose a dry one of very good quality.
- 1 small onion, finely chopped
- 500ml beef stock / 2 cups
- 100ml vino (Pinot blank, or other good quality dry white vino) / 1/2 cup
- 100ml single cream / 1/2 cup
- 1 tablespoon of cornstarch
Melt the butter in a saucepan, add the onion and on a low heat sweat the onion until very soft. Don’t allow the onion to brown.
Add the stock, vino and cream.
Bring it slowly to boil.
In a small bowl put the cornstarch and slowly add the cold water until you don’t get a thin paste.
Slowly, keep adding the cornstarch paste to the soup until soup thickens.
- 4 slices of white bread, 1cm (1/2 in) thick
- 1 teaspoon of dry seasoning, like oregano, tarragon
- 30g of batter
Preheat the oven to 180C/350F.
Cut the crust from the bread.
Mix the melted butter and herbs in a small bowl.
Brush the melted butter and herbs mixture on both sides of the bread.
Cook about 10 min. Turn over the bread slices. Cook for another 5 min.
Take the toasted slices of bread out of the oven and cool on a wire rack.
Cut the toasted bread into cubes.