- Sausage Cervo
- Toma Mottarone
- White onion
- Herbs Mottarone
- Boiled potato
- Coarse salt
September marks for many the real beginning of the new year. In September, the schools reopen, we return from holiday temperatures become milder and with the cooler air will want food more substantial, not only for the throat, is an atavistic instinct that reminds us that it is time to stock up calories for the winter.
At the "La Gneiss" Grand Hotel Majestic in Pallanza we are now ready for the new menu, because for us it is fundamental rule follow the seasonality of raw materials.
The star of this recipe is often considered only a 'flavor enhancer', with the onion becomes the broth, the sauce for the rice and soup in winter, we have in the menu turnip baked in salt with Toma Mottarone and venison sausage.
First we have to bake a large white onion (because of less tasty red) in a bowl completely covered with salt for an hour. Meanwhile I prepare the white sauce to which I add the diced toma getting a sort of Swiss fondue. In another pan overcooked sausage private gut and boiled potatoes. I remove the onion from the oven, cut the upper part of the same ways in hat and with a spoon it I empty the heart. So farciamo: a tablespoon of cheese fondue, one sausage and potatoes to fill it, ending with the cheese to be able to brown in the oven - 200 °! The onion is ready, the impiatto garnished with herbs Mottarone. A first taste of autumn are in the menu of the restaurant "The Gneiss" Grand Hotel Majestic.