Arrival
Departure
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Tomorrow Friday Saturday
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Time together Lastminute
Calendar
12.09.20 - 03.10.20
07.11.20 - 10.12.20
Per person from € 988,-
Öffnungszeiten der Hotels Openingtimes of the hotels
Lifestyle DolceVita Resort Lindenhof
18.06.20 - 10.12.20 & 26.12.20 - 10.01.21
Feldhof DolceVita Resort
19.06.20 - 22.11.20 & 26.12.20 - 10.01.21
DolceVita Alpiana Resort
28.06.20 - 08.12.20 & 26.12.20 - 06.01.21
DolceVita Luxury Resort Preidlhof
20.06.20 - 22.11.20 & 26.12.20 - 06.01.21
DolceVita Hotel Jagdhof
03.07.20 - 22.11.20 & 26.12.20 - 06.01.21
Suckling pig

Suckling pig

with celery and South Tyrolean mountain artichoke






stripe

Ingredients:

Belly of suckling pig:
• 1 kg ready to cook saddle of suckling pig
• 60 ml olive oil
• Freshly ground black pepper
• Sea salt
• 1 sprig of rosemary
• 1 sprig of thyme
• 1 bay leaf

Saddle of suckling pig with a caraway-garlic crust:
• 800 g saddle of suckling pig, boned
• Freshly ground black pepper
• Salt

For the crust:
• 100 g soft butter
• 150 g toast, without crust and finely sliced
• 25 g grated parmesan
• ½ clove of garlic, finely chopped
• Some caraway seed, finely chopped
• 1tbs mustard
• Salt, pepper
• Celery greens
• 600 g celery root
• 100 ml chicken stock or water with stock cube
• 100 ml cream
• Salt and grounded black pepper
• Sautéed mountain artichokes
• 6 South Tyrolean mountain artichokes
• Some lemon
• 1 bay leaf
• Salt, pepper


Preparation:

Belly of pork:
Season all sides of the belly of pork with salt and pepper. Place together with all other ingredients in a vacuum bag and vacuum. Cook in the oven at 60°C for 24 hours. Dice the cold belly of pork and fry until crisp.

Saddle of suckling pig:
Season the saddle of suckling pig with salt and pepper and brown all sides in a pan with olive oil. Cook in the oven at 75–80°C until pink (approx. 20–30 minutes). Place a slice of the caraway-garlic crust on a fillet and gratinate under the salamander. Caraway-garlic crust: Mix all ingredients together and season well. Shape a roll and refrigerate. Cut the cold crust mixture into 5 mm thick slices.

Celery puree:
Dice the celery root and parboil in salted water. Strain off the water and continue cooking the celery dices in chicken stock and cream. Strain off excess liquid and make a fine puree by using a hand-held blender. Season with salt and pepper.

Artichoke:
Clean the artichoke and boil in salted water with lemon and one bay leaf for a few minutes. Strain off the water and sauté the artichoke in a pan with olive oil until golden. Season with salt and pepper.


Presentation:

Arrange the belly of pork and the saddle of suckling pig together with the celery puree and the South Tyrolean mountain artichokes on a plate and decorate with a sprig of rosemary.

Dear DolceVita Hotels guests and friends.

At last! The DolceVita Hotels open their doors again. After a long time of lockdown we are happy to finally welcome our esteemed guests again. Of course, we take all measures necessary for the hygiene and health of our guests and strictly adhere to the package of measures put together by the sanitary company and the hotelier association.


Opening date:
Lifestyle DolceVita Resort Lindenhof: 18.06.2020
DolceVita Resort Feldhof: 19.06.2020
DolceVita Luxury Resort Preidlhof: 20.06.2020
DolceVita Alpiana Resort: 28.06.2020
DolceVita Hotel Jagdhof:  03.07.2020

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