Norbert Niederkofler is South Tyrol’s most renowned chef, and he helms the kitchen of 3-Michelin-starred St Hubertus at the Rosa Alpina Hotel. He also owns AlpiNN food space and restaurant, the home of the ‘Cook the Mountains’ project.
Niederkofler’s philosophy embraces principles that many people are currently looking to, wanting to move forward to a better, cleaner and more fair world. Through gastronomy, ‘Cook the Mountains’ celebrates environmental sustainability by gathering together a network of chefs, farmers, breeders, mountaineers, entrepreneurs from mountain regions and anyone else with a passion for the mountains. The movement aims to rediscover cultural routes and local traditions whilst celebrating new trends and utilizing mountain produce.
The following Fusilli ‘Monograno Felicetti’ alla carbonara Tirolese recipe is one that resonates with the ‘Cook the Mountains’ mantra and features on St Hubertus’ menu. Lucky for us, it’s also easy to recreate at home.
- 8 speck slices (can be local ham or bacon)
- 4 organic eggs
- 280g fusilli
- 2 spring onions
- 30g grated cheese
- 12 lardon slices
- grape seed oil
- Dry the speck in the oven at 80ºC for three hours then mill. Cook the soft boiled eggs and cool in iced water – separate the egg white from the egg yolk and keep only the yolk.
- Braise the onions in the butter. Cook the pasta in salted water and drain when al dente. Stir fry with the braised onions, add cheese and butter and a little bit of oil.
- Season to taste.
- To plate, form a nest of fusilli in the center of the plate, place the egg yolk, the bacon slices and finish with the speck powder.
- Enjoy your taste of the mountains!
Recipe courtesy of Norbert Niederkofler and the South Tyrolean Tourism Board.
Images © Daniel Töchterle and Studio Ignatov