tyrolean recipe book

8/4/2019 Tyrolean Recipe Book

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The secret o a unique and seductive cuisine lies in the

particular nature o the region, the culture o a place,

intertwined with the eating habits o the people living

there. A regional cuisine highly valued by discriminating

gourmets depends above all on a wide variety o resh,

locally-grown agricultural products with high nutritional

value, products subjected to rigorous, eicient andtransparent quality controls. This principle enables both

proessional and amateur ches to trace ingredients

back to their origins, thereby assuring the quality o the

dishes which they put on their tables.

South Tyrols cuisine is rooted to the regions soil,

though nevertheless sophisticated and constantly open

to new ideas and inluences. Above all it draws on as

many local products as possible. The recipes in this

cookery book relect this bond with the local culinary

tradition, though also the inluence o the Mediter-

ranean style o cooking to produce dishes very much in

tune with the modern taste or taste or lightness andelegance. Now we are all able to transorm the most

ordinary dish into a memorable gastronomic experience.

South Tyrols delicious cuisine

The authors:

Heinrich Gasteiger

Helmut Bachmann

Gerhard Wieser

Quality has a new symbol

Modern consumers place greater importance than ever

on ood quality and origin. The quality symbol Quality

Sdtirol applied to agricultural and locally processed

ood products stands or South Tyrolean origin and certi-

ied quality. Independent control bodies ensure that the

quality regulations have been adhered to.

Trailblazer in Europe

South Tyrol has been a trailblazer in Europe with the

introduction o its corporate identity seal or quality

ood products. The quality symbol appears together with

the South Tyrol corporate identity logo to create a uni-

orm and synergistically powerul corporate identity or

the region and its quality products.

The quality strategy

The quality symbol is part o a South Tyrolean strategy

to saeguard the high quality o regional ood products.

The new provincial law osters and promotes productswhich guarantee high quality and provide transparent

traceability to the consumer. Products bearing the qual-

ity seal, or those which enjoy protected designation

o origin (P.D.O.) or protected geographical indication

(P.G.I.) status, stand surety or certiied quality rom

South Tyrol.

Quality food products from South Tyrol

A total o ten oodstu and drink groups are recognised

as quality products: milk and dairy products; bread,

apple strudel and Zelten; vegetables, berries, naturally

clouded apple juice, honey, grappa, medicinal and aro-

matic herbs, South Tyrolean apples P.G.I., South Tyrolean

Speck P.G.I. and Stilser cheese P.D.O.

Certified quality


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Soupsandhotstarters

Cold startersSpeck with ricotta and chivesand terrine o grilled vegetables

South Tyrolean speck Carpacciowith boletus mushrooms

Caulilower mousse with scampiand garlic sauce

Iceberg lettuce salad with warm trout

Apple-celery salad

Mozzarella and grilled vegetable roulades

Asparagus with speck and poached egg

Apple-thyme butter

Ricotta with herbs

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10

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15

15

Contents

Cold starters

Soups and hot starters

Fish, meat and side dishes

Desserts and drinks

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17

39

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etables in reshly-ground pepperand olive oil, season with salt andcook on both sides under a pre-heated grill. Line a terrine dishwith cling ilm, arrange the cour-gette slices on the bottom, then

ill with the remaining vegetables.Press the contents well.Ricotta and chives: mix thericotta with the chives, seasonwith salt and pepper.Completion: slice the contentso the terrine and serve with thespeck slices and basil pesto.

Hint:You will need a 600 ml terrinedish.Wine: Sdtirol Vinschgau Kerner

Speck with ricotta and chives,and terrine o grilled vegetables

For 4 personsTerrine 2 courgettes

1/2 aubergine1 bell pepper1/2 radicchioPepper, freshly ground

100 ml olive oilSalt

Ricotta 100 g ricotta,1 tbs. chives, choppedPepper, freshly ground

In addition 20 speck slices,without rind or crust

2 tbs. basil pesto

Terrine: wash and clean the cour-gettes and aubergine and slicelengthwise. Halve the pepper,remove seeds and quarter. Chopthe radicchio. Marinade the veg-

ColdstartersSouth Tyrolean speck Carpaccio

and boletus mushrooms

For 4 personsIngredients 200 g South Tyrolean

speck80 g fresh boletusmushrooms (boletusedulis aka ceps/porcini/

penny buns)2 radishes10 g spring onions60 g lambs lettuce

Dressing 1 tbs. lemon juiceWhite pepper, freshly

groundSalt4 tbs. olive oil

In addition 1 tbs. horseradish,grated2 tbs. bread croutons

Salad dressing: mix the salt andreshly-grated pepper in a bowl,

add the olive oil, stir vigorouslyand salt to taste.Carpaccio: remove the rind andthe crust o herbs rom the speck

and slice thinly (using a slicer iavailable), arrange on the platesin circles.Clean the raw boletus mush-rooms, slice thinly and sprinkleover the speck. Wash the radishes

and slice likewise. Clean thespring onions, slice into rings andadd to the speck together withthe radishes and lettuce. Drizzlewith the salad dressing and servegarnished with reshly-gratedhorseradish and sauted crou-tons.

Hints: Iffreshcepsarenotavailable,

use ceps pickled in oil. Tovarythedish,serveCarpac-

cio with reshly-grated lakeso Grana (hard cheese) rom

South Tyrol.Wine: White South TyroleanTerlaner


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Mousse: simmer the caulilowerin the cream until tender, purein a blender and i necessaryscrape through a sieve. Removethe gelatine leaves rom waterand squeeze well, dissolve in a

small bain-marie dish and add tothe caulilower mixture. Allowthe mixture to cool, add whippedcream and the caulilower lower-ets, lavour with lemon juice. Linea Pyrex dish with cling ilm, ill inthe mixture and place in a rerig-erator or 2 hours.Garlic sauce: mix all the ingredi-ents and stir in olive oil.Scampi: season the scampi withsalt and pepper, heat olive oil in apan and ry or approx. 2 minutes.Completion: serve the caulilowermousse and lowerets with the

garlic sauce and scampi; garnishwith basil leaves.

Wine: South Tyrolean VinschgauRhine Riesling

Caulilower mousse with scampiand garlic sauce

For 4 personsMousse 250 g cauliflower,

cleaned100 ml cream, whipped2 leaves of gelatine,

soaked in cold water

120 ml cream1/2 tsp. lemon juiceSalt

Sauce 50 g potatoes,boiled and pured50 ml meat broth1 clove of garlic,

finely chopped2 tbs. mayonnaiseSaltPepper1 drop of Tabasco50 ml olive oil

Fish 12 scampi, cleaned40 ml olive oil

SaltPepper, freshly groundIn addition 12 cauliflower flowerets,

cooked, for the mousseGarnishing 12 fried basil leaves

Trout: illet and wash the trout.Dressing: mix the shallot withapple vinegar and stir into theconsomm, slowly pour in theolive and sesame oil, add the basiland tarragon leaves, season withsalt and pepper.Salad: clean and wash the iceberg

lettuce and chop into bite-sizepieces.Completion: season the troutillets with salt and pepper, steamor ry or 3-4 minutes. Break upthe illets, arrange in layers alter-nating with tomato slices andlettuce pieces, garnish with thepeapods and dressing, and serve.

Hint:Instead o trout you can use char,zander (pike-perch) or prawns.Wine: South Tyrolean Pinot Blanc(Weissburgunder)

Iceberg lettuce salad with warm trout

For 4 personsFish 4 trout fillets

Pepper, freshly groundSalt

Dressing 1 shallot, cut finely20 ml apple vinegar40 ml consomm40 ml olive oil

20 ml sesame oil orseed oil3 basil and 3 tarragonleavesPepper, freshly-groundSalt

In addition 1/2 head of icebergsalad, sliced2 tomatoes, sliced20 snow pea pods,boiled

Coldstarters


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Peel the celeriac root and sliceby hand or using a slicer, cut intothin strips and simmer in saltedboiling water or approx. 3 min-utes; strain and dry on kitchenpaper. Peel and core the apples,and cut likewise into strips. Grindthe walnuts coarsely. Mix the

mayonnaise with the sour cream,lemon juice, pepper and salt,combine immediately with theceleriac and apples to stop themturning brown.Completion: make a small towerwith celeriac-apple salad, encircleit with the endive and lettuceand garnish with walnuts, slicedcelery and cress. Shell the quailseggs, slice in hal and add to thesalad.

Hint:This classic salad can be served as

a side dish with poultry and gamedishes or as part o a cold buet.Wine: South Tyrolean Eisack ValleyVeltliner

Apple-celery salad

For 4 personsIngredients 250 g celeriac

150 g apples(i.e. Granny Smith)50 g walnuts150 g mayonnaise50 ml sour cream1/2 tbs. lemon juice

White pepper,freshly-groundSalt

In addition Curly endive andlambs lettuceCelery1 tbs. garden cress2 quail eggs, hard-boiled1 tbs. walnuts

Completion:Arrange the roulades in a dishwith the tomato sauce, drizzlewith olive oil and serve garnishedwith lettuce and dill.

Hints:Youcanpeelthebellpeppers

with a potato peeler and thenry or grill them.

Servetherouladeswarm,nothot or the best lavour.

Youcanalsofilltherouladeswith ricotta.

Wine: South Tyrolean Chardonnay

Variation:Aubergine roulades with bualomozzarella instead o peppers 1 cm-thick aubergine slices,grilled.

Mozzarella andgrilled vegetable roulades

For 4 personsRoulades 2 bell peppers

(red or yellow)250 g mozzarella1 tbs. oregano1 tbs. fresh basil,

choppedSaltPepper, freshly groundOlive oil

In addition 200 ml tomato sauceCurly endive and dillto garnish

Roulades: slice the peppers downthe middle, remove seeds andstem, then roast or 10 minutesin a pre-heated oven at 220 Cuntil the skin turns dark brownand becomes easy to remove.

Leave to cool a little, peel using asmall knie, then slice once againlengthwise. Cut the mozzarellainto eight equally long pieces,season with oregano, choppedbasil, salt and pepper. Wrap themozzarella pieces in slices o bellpepper.

Coldstarters


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the asparagus, cover and simmeror 18-20 minutes depending onthickness.Herb salad: clean, wash and drythe salad vegetables. Clean andchop the herbs.Dressing: mix well the vinegarand meat stock, stir in olive oil,

season with salt and pepper.Poached eggs: in a small sauce-pan, bring to the boil water withwhite wine vinegar, the bay leaand peppercorns. Crack open theeggs, taking care not to break theyolks and pour singly into a cup.Let them slide gently into thewater and stop them sticking tothe bottom o the saucepan usinga spatula or spoon. Simmer or 3-5minutes.Completion: on each plate wrapthree cooked asparagus spears ina slice o speck. Place an egg on

top. Garnish the plate with herbsalad and drizzle with the dress-ing and garnish with a ew dropso basil pesto.

Wine: South Tyrolean SauvignonBlanc

Asparagus with speck and poached egg

For 4 persons Asparagus 12 white asparagus

1 tsp. butter2 tbs. white wine1 pinch sugar and salt

Salad 100 g salad (gardencress, curly endive,Lollo rosso)

seasonal mixed herbs,iechervil, parsley, chivesetc

Dressing 30 ml white winevinegar50 ml meat stock60 ml olive oil, saltPepper, freshly ground

Eggs 1 l water3 tbs. white winevinegar1/2 bay leaf2 peppercorns, crushed4 eggs

In addition 12 slices of speck, rind

removed1 tbs. basil pesto

Asparagus: peel the asparagus,discarding woody, dried ends.Bring salted water to the boil, addbutter, white wine and sugar, then

Apple-thyme butter

For 150 g of spreadIngredients 100 g butter, 1 appleIn addition 1 tsp. thyme, salt

Pepper, freshly groundThyme flowers to

garnishSweet bread

Beat the butter until luy. Peel,core and dice the apple inely andmix with the butter. Add thyme,season with salt and pepper.Spread onto the bread and gar-nish with apple slices and thymelowers.

Variation:Ricotta cream with leek: lightlyry chopped leek and garlic, mixwith ricotta, parmesan, salt andpepper and spread onto slicedVinschgau rye bread. Garnishwith a little leek, chervil and rose

pepper berries.

ColdstartersRicotta with herbs

For 150 g spreadIngredients 100 g ricotta

20 ml creamIn addition 1 tbs. chives, chopped

1 pinch ground cumin1/2 clove of garlic,

finely chopped; salt1 pinch of paprika

Pepper, freshly groundFruit bread

Beat the ricotta with the creamuntil luy. Add chives, cumin,garlic and paprika powder andseason with salt and pepper.Spread onto ruit bread and gar-nish with radish and cress.

Variation:Mountain cheese with cocktailtomatoes: slice Vinschgau ryebread, cover with a slice omountain cheese, and garnish

with cocktail tomatoes and chivespears.

Wine: South Tyrolean Eisack ValleySylvaner

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3

Ricotta cream with leek

Butter with apple and thyme

Mountain cheese and tomatoes

Herb ricotta4

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Soupsandhotstarters

Ulten Valley bread soup

Speck Kndel in meat broth

South Tyrolean wine soup

Pressed spinach-dumplings on kraut salad

Cheese gnocchi

Schlutzkrapen (pasta parcels)

Maltagliati (roughly-cut) pastawith speck and chickpeas

Potato gnocchi with boletus mushrooms

Pasta parcels with ricotta-potato illingand speck

Tagliatelle with speck

Caulilower quiche

Radicchio risotto

Rice arancini (balls) illed withStilser cheese

White cabbage strudel withprawns on coriander mousse

Asparagus lasagne

Mozzarella with aubergines

Beetroot dumplings on sauted leeks

Beetroot lan

Potato pasta parcels with Golden Deliciousapples and balsamic vinegar butter

Potato rissoles with sauerkraut

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31

32

33

34

35

36

37

Soups and

hot starters


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Soupsandhotstarters

beat the oil and lour until mixedwell, heat while stirring until lightbrown. Allow the roux to cool alittle, pour in the broth or coldwater and stir well. Add the baylea, season with ground cuminand salt and bring to the boil.Finally, pour through a sieve. Add

the onion-speck mixture, seasonto taste and serve with dicedbread and drizzle o olive oil.Cooking time: approx. 20 minutes

Hints:Inpreparingtherouxitis

important or the lour tobrown slowly; in this way thesoup thickens more consist-ently.

Youcanmaketherouxusingbutter instead o oil.

Wine: Sdtiroler Mller Thurgau

Ulten Valley bread soup

For 4 personsIngredients 150 g onion

100 g speck50 ml oil for fryingonion and speck50 ml oil for the roux(soup thickening base)50 g flour

1 l water or meat broth1 small bay leaf1 knife-tip groundcuminSalt

In addition 100 g Vinschgerlen(rye bread rolls)1 tbs. olive oil

Soup: peel the onion and cut intostrips. Cut the speck (withoutrind) likewise into strips. Heatthe oil in a saucepan and ry theonion; add the speck and rybriely. In a separate saucepan

too hard and making sure the sur-ace is smooth, place into saltedboiling water and simmer withsaucepan hal covered. Serve in astrong meat soup garnished withchopped chives.Cooking time: approx. 20 minutes

Hints:TryjustoneKndelfirsttosee

i it holds together.Serveassidedishwithroast

pork or ribs, or as main coursewith salad.

Themixtureshouldbemoistbut not wet; i too wet addbreadcrumbs.

IfyouformtheKndelusingaspoon or small ladle the suracewill be smoother and dumplingswill not all apart in water soeasily.

Dependingontaste,youcanfry

the speck beore adding to themixture.

Wine: Lagrein Kretzer (ros)

Speck Kndel in meat broth

For 4 persons (approx. 8 dumplings)Ingredients 150 g firm white bread

or Kndelbrot40 g onion, peeled andchopped1 tbs. butter80 g speck - cubed, rindremoved

2 eggs2 tbs. flour100 ml milk1 tbs. finely chopped

parsley or chivesSalt

In addition 1 tbs. finely choppedchives2 l meat broth

Kndel: cut the white bread intocroutons. Sweat the onions inbutter and mix in with bread. Mixin the lour and speck. Mix theeggs, milk, parsley and salt, stir,

pour over the bread and kneadwell. Cover and set aside or15 min. Using wet hands, ormround dumplings, not pressing


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Soupsandhotstarters

consomm and the white wine ina saucepan; whisk together theegg yolk and cream and likewiseadd to the soup.Heat the soup while continuouslybeating with a whisk until rothy,not allowing the yolk to harden(the soup should never boil).

As soon as the soup has attaineda creamy consistency, season withnutmeg, cinnamon and salt.Completion: ill the soup in soupcups or plates, sharing the rothequally; sprinkle with croutonsand serve immediately.

Hints:Thesoupislikelytoturnout

best i whisked in a bain-marie(90 C).

Youcanalsousesparklingrather than still wine.

Wine: Sdtirol Pinot Blanc (Weiss-

burgunder) or Gewrztraminer,depending on which you have usedin the soup

South Tyrolean wine soup

For 4 personsCroutons 2 slices of toast bread

40 g butter1/2 tsp. cinnamon

Wine soup 1/4 l consomm or clearmeat stock1/8 l white wine(Gewrztraminer or

Pinot Blanc)100 ml cream3 egg yolks1 pinch freshly-gratednutmeg1 knife-tip of groundcinnamonSalt

Croutons: remove toast breadcrust and cut into cm cubes.Melt the butter in a rying pan,add croutons and saut untilbrown while stirring continuously.Sprinkle with ground cinnamon,

remove rom pan, drain onkitchen paper and set aside.Wine soup: pour the seasoned

For 4 personsPresskndel 150 g firm white bread

or commercialKndelbrot100 ml milk100 g cheese (maturericotta called Graukseor mountain cheese)

100 g spinach, boiled,well-drained andchopped2 eggs, 1 tbs. flourSalt100 g butter for frying

Kraut salad 1 small head of whitecabbage (400 g), salt3 tbs. white winevinegar4 tbs. oilPepper, freshly-ground

Press-Kndel: cut the white breadinto small cubes and place in a

dish. Warm the milk, grate ordice the cheese and pour overthe bread. Mix the spinach witheggs, lour and salt and add tobread. Knead the mixture well,cover and set aside or 15 minutes.Form dumplings and, using hands,press them lat. Heat the butter

in a rying pan and ry dumplingsuntil brown on both sides. In themeantime bring abundant saltedwater to the boil and simmer thepressed dumplings or 5-8 min-utes.Kraut salad: remove the outerleaves o the cabbage, quarter

the head and remove the stem.Shred and perhaps simmer brielyin salted water. Prepare the warmcabbage in a dish, season withsalt, white wine vinegar, oil andpepper and mix well.Completion: arrange the Kraut;place the cooked pressed dump-lings on top, sprinkle with parme-san ollowed by melted, brownedbutter.

Hints:Servethepresseddumplings

with ried onion rings and pars-

ley leaves.ThePress-Kndelarealsodeli-

cious served in a meat broth.Inplaceofkrautsaladyoucan

also use potato salad, May tur-nip salad or green salad.

Wine: Sdtirol TerlanerWeissburgunder (Pinot Blanc)

Pressed spinach-dumplings on kraut salad


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Soupsandhotstarters

Cheese gnocchi

Mix the eggs with milk, stir welland add to the bread togetherwith the chives. Season with saltand pepper; mix well and kneadthe dough until uniorm and itholds together. Wet your hands,break o pieces o dough andorm small, oblong dumplings

rolling them between hands,ensuring the suraces are smooth.Bring salted water to the boil, addgnocchi careully and simmer orapprox. 15 min. Remove, strain,arrange on plates or in a pan,sprinkle with parmesan, ollowedby browned butter and serve gar-nished with chopped chives.Cooking time: 15 minutes.

Hints:Youcanaddfreshricottatothe

dough to enhance the lavour.Asasidedish,servekrautsalad

with speck, or a green salad.Wine: Sdtirol Chardonnay

For 4 personsGnocchi 30 g onion

20 g butter100 g cheese (maturericotta called Graukse,or mountain cheese)150 g firm white bread,cubed, or commercial

Kndelbrot2 eggs100 ml milk1 tbs. flour

In addition 2 tbs. chives, finelychoppedPepper, freshly groundSalt20 g parmesan, grated30 g butter, browned2 tbs. chives, finelychopped

Gnocchi: place cubed bread ina dish; peel and inely chop the

onion and sweat in butter.Cut the cheese into small cubesand add to the bread togetherwith the ried onion.

Schlutzkrapen (pasta parcels)

oil, add to the lour in the centreand, working rom the centre,knead to orm uniorm doughwith smooth consistency. Coverwith a moist tea towel and setaside or 30 minutes.Filling: sweat onion and garlic, addspinach, and allow to cool a little.

Add ricotta, parmesan and chives,season with nutmeg, salt andpepper and mix well. Roll out thepasta as thinly as possible, work-ing quickly to prevent the pastafrom drying out. Cutting around asmall mould (ie, a cup) cut out cir-cles 7 cm (2 in.) across. Place ateaspoonful of filling in the centreof each, moisten the edges, foldover to make half-moon shapes;press edges together well. Lowerthe Schlutzkrapfen into boilingsalted water, simmer until theyrise to the surface, strain and

serve sprinkled with parmesan andhot browned butter; garnish withchopped chives.Cooking time: 34 minutes

Hint:You can also add pureed potatoto the illing.Wine: Sdtirol Pinot Grigio

For 4 personsPasta 150 g rye flour

100 g wheat f lour, 1 egg5060 ml lukewarmwater1 tbs., salt

Filling 150 g spinach, boiled,well-strained and chop

ped (approx. 300 g freshspinach)50 g onion, peeled andchopped1/2 clove of garlic, finelychopped1 tbs. butter100 g ricotta1 tbs. parmesan, grated1 tbs. chives, chopped1 knife-tip nutmeg,

freshly gratedPepper, freshly-groun;

saltIn addition Grated parmesan,

browned butterChopped chives to

garnish

Pasta: mix the two types o louron a pastry board making a well inthe centre, season with salt. Whiskthe egg with lukewarm water and


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Soupsandhotstarters

Maltagliati (roughly cut pasta)with speck and chickpeas

chickpeas rom the cooking waterand add.Deglaze with white wine, allowto evaporate, pour in meat stockand simmer slowly or approx.8 minutes.

Just beore the end o cookingtime, add the herbs (rosemary,thyme, bay lea) and garlic, sea-son with salt and pepper and setaside.Pasta: cook the maltagliati inabundant salted water until al-dente, strain and toss with thesauce, garnish with bay leavesand serve.Cooking time for pasta: approx.68 minutes

Hints:Simmerthechickpeasuntilthey

almost disintegrate.Youcanusethissaucefortagliatelle, pappardelle, openravioli or as a illing or pupastry shells and vol-au-vents.

Wine: Sdtirol Eisacktaler Riesling

For 4 persons Sauce 150 g dried chickpeas

80 g onion, peeled andcut into strips100 g speck, rindremoved, cut into strips

80 ml olive oil80 ml white wine1/4 l meat stock orchickpea cooking water1 sprig of rosemary1 sprig of thyme1 bay leaf1/2 clove of garlic,

peeled and finelychoppedSaltPepper, freshly ground

In addition 400 g roughly cut pasta(maltagliati)Bay leaves to garnish

Sauce: soak the chickpeas inabundant cold water the daybeore, simmer in salted water orapprox. 1 hour.In a large pan, sweat the onionand speck in olive oil, remove the

Potato gnocchi with boletus mushrooms

In a rying pan, lightly heat oliveoil, sweat the onion, add themushroom slices and saut ora moment. Add veal stock andcream, and simmer slowly or 5minutes. Add parmesan and gar-lic, season with salt and pepper.Completion: bring abundant

salted water to the boil in a largesaucepan, lower the gnocchi intothe water, stir careully with awooden spoon and simmer slowlyor approx. 1 minute. Remove witha skimming ladle and add to themushroom sauce. Toss lightly, addthe whipped cream, season oncemore and serve garnished withlat parsley leaves.

Hints:Dependingontheseasonyou

could serve the gnocchi withragout, tomato-basil sauce,

cheese or herb sauce, champi-gnon or chanterelle mushroomsauce.

Freshpotatognocchifreezewell and you can add themrozen to boiling salted water.

Wine: Sdtirol Eisacktaler Gewrz-traminer

For 4 persons Sauce 200 g boletus

mushrooms (Boletusedulis)3 tbs. olive oil40 g onion, peeled and

finely chopped100 ml veal stock

100 ml cream2 tbs. whipped cream1 tbs. grated parmesan1/2 clove of garlic,

peeled and finely chopped, SaltPepper, freshly ground

In addition Potato dough (page 37)Parsley leaves

Potato gnocchi: make longsausage-like rolls very quickly (1cm diameter) and cut them intopieces 1 cm long. Using yourthumb, roll the gnocchi over the

prongs o a ork to give them aribbed pattern and place on aplate.Mushroom sauce: clean theboletus mushrooms (ceps/por-cini) using a small knie, thenwipe them with a clean, moisttea towel or rinse them quickly inwater. Cut into small slices.


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Soupsandhotstarters

Filling: sweat the chopped onionand speck in butter. Mix looselythe potatoes, ricotta, thyme andgrated cheese, season with saltand pepper.Pasta parcels: roll out the pasta

thinly and cut out circles 6 cmin diameter. Place illing in thecentre o each, wet the edgesand old over to orm hal-moonshaped ravioli pressing the edgestogether.Completion: simmer the ravioliin abundant salted water or acouple o minutes, remove with askimmer and strain well. Arrangeon plates, garnish with parmesan,onion and speck strips, pour onlightly browned butter and serve.Cooking time: approx. 2 Minutes

Hint:try making the pasta with speltlour.Wine: Sdtirol Mller Thurgau

Pasta parcels with ricotta-potato illingand speck

For 4 personsFilling 30 g onion, peeled and

finely chopped20 g speck1 tbs. butter250 g potatoes, boiled,

skinned and mashed60 g ricotta1 tsp. chopped thyme2 tbs. grated parmesanor grana padana cheeseSaltPepper, freshly ground

In addition 150 g egg pastaParmesan, gratedOnion, cut into strips

Speck, rind removedand cut intomatchsticksRosmaryMelted butter

Sauce: sweat the onion in oliveoil, add the speck and continuerying.Add the chopped tomato andbay lea, season with salt, pepperand chilli and reduce or approx.10 minutes. Just beore inishingcooking, add the chopped garlic

and parsley.Completion: cook the tagliatellein abundant salted water untilal dente, strain and toss in thesauce. Serve garnished with basiland dried tomato slices.Cooking time - sauce: approx.5 minutes (in der Beschreibungsteht 10 Minuten!)Cooking time - pasta: approx.4 minutes

Hints:Youcanseasonthesaucewith

basil and oregano.

Usethesaucewithotherpastavarieties: Maccheroni, Orecchi-ette, Bucatini

Wine: Sdtirol Terlaner Welschries-ling

Tagliatelle with speck

For 4 persons Sauce 100 g Speck, rind

removed and cut intomatchsticks100 g onion, peeled,quartered and sliced50 ml olive oil250 g diced tomatoes

1 bay leafSaltPepper, freshly ground1 dried chilli1 clove of garlic, peeledand finely chopped1 tbs. chopped parsley

In addition 320 g fresh tagliatelle(green and white)4 sprigs of basil4 slices of driedtomatoes


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Soupsandhotstarters

Caulilower quiche

For 4 personsPastry 250 g flour

80 g butter, cut intocubes, salt90 ml water

Filling 100 g tomatoes200 g cauliflower,

cookedTopping 200 ml milk, 2 eggs

20 g parmesan, gratedIn addition Parmesan, grated

Butter for soufflTomato sauceFennel chips, dill tips

Pastry: mix the lour, butter andsalt and crumble with hands, addwater, knead well until smooth,cover and place in rerigerator orapprox. 20 minutes.Roll out the dough thinly andarrange in our round, buttered

baking tins.Filling: cut the tomatoes and cau-lilower into strips and distributeon pastry.Topping: whisk the milk, eggs,parmesan and salt, and pour overthe tomatoes and caulilower.

Sprinkle with parmesan andlakes o butter, and bake in a pre-heated oven.Completion: serve the caulilowerquiche with tomato sauce, ennelchips and dill tips.Baking temperature: 180 CBaking time: approx. 20 minutes

Hints:Youcanmakethecauliflower

quiche in a medium-size bak-ing tin (baking time approx. 40minutes).

Youcanalsouseflakypastry.Insteadoffreshtomatoesyou

can use dried or oven-bakedtomatoes.

Wine: Sdtirol Weissburgunder(Pinot Blanc)

Variations:Speckquiche:usespeckcut

into thin strips instead o toma-toes in the illing.

Pumpkin-goatsmilkcheesequiche: use edible pumpkininstead o caulilower, andcubed goats milk cheeseinstead o tomatoes.

Radicchio risotto

Risotto: in a large saucepan,sweat the chopped onion andgarlic in oil, add the radicchio andcontinue cooking briely, pour inthe wine and stew until the liquidhas almost completely evapo-rated.Add the rice, stir and slowly addthe meat stock, season with saltand pepper and continue sim-mering while stirring constantly.Thicken with cold butter andparmesan, and serve.Cooking time: approx. 20 minutes

Hints:Asliquidyoucanalsouse

chicken stock.Youcanaddadashofcreamor

whipped cream to the inishedrisotto or a more delicate la-vour.

Wine: Sdtirol Terlaner Chardonnay

For 4 personsRisotto 200 g radicchio, washed

and cut into strips50 g onion, finelychopped1 clove garlic,

finely chopped2 tbs. oil100 ml red wine(Lagrein or

St. Magdalener)240 g short-corn rice(Arborio, Carnaroli)1 l meat stock or waterSaltPepper, freshly-ground

In addition 2 tbs. butter30 g parmesan, grated


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until the rice is al dente.Remove the risotto rom the heat,add the egg yolks and parmesan,season with salt and pepper, stirand allow to cool a little.Using wet hands, orm small

balls and push a piece o Stilsercheese into the centre o each,roll between hands to orm rounddumplings.Roll the dumplings in lour, coatwith beaten egg, then breadcrumbs and deep ry in hot oiluntil golden. Dry on kitchenpaper and serve garnished withshavings o parmesan and chervilleaves.Cooking time for risotto: approx.20 minutesFrying time for rice dumplings:approx. 2 minutes

Frying temperature: 170 C

Hint:The rice arancini are also deli-cious with a tomato or creamcheese sauce.Wine: Sdtirol Eisacktaler Gewrz-traminer

Rice arancini (balls) illed withStilser cheese

For 4 personsIngredients 50 g onion,

finely chopped2 tbs. oil200 g short-corn rice(Arborio, Carnaroli)

1 sachet saffron powder40 ml white wine1 l meat stock2 egg yolks2 tbs. parmesan, gratedSalt, freshly-ground

pepper100 g Stilfser cheese,cubed

In addition Flour, beaten eggs andbread crumbs forcoatingOil for deep fryingShavings of parmesanand chervil to garnish

Risotto (rice balls): sweat thechopped onion in oil. Add the riceand ry briely until lightly trans-parent. Dissolve the saron pow-der in white wine and stir into therice, then slowly add the meatstock, stir requently and simmer

White cabbage strudel withprawns on coriander mousse

Filling: sweat the leek andchopped garlic in butter.Mix the potato, the stewed whitecabbage, leek, garlic and eggyolks; season with parmesan,marjoram, salt and pepper.

Roll out thinly, then stretch thepastry until very thin and sprinklewith bread crumbs.Arrange the potato-leek mixtureon top and roll pastry togetherloosely.Bake in a pre-heated oven, bast-ing oten with melted butter.Coriander mousse: Whisk thewhite wine and egg yolks in ahot bain-marie until rothy andcreamy.Season with salt, pepper andcrushed coriander seeds.Completion: Serve the strudel on

the coriander mousse, garnishedwith grilled king prawns and cher-vil leaves.Baking temperature: 180 CBaking time: approx. 20 minutes

Wine: Sdtirol Terlaner Weissbur-gunder (Pinot Blanc)

For 1 strudelFilling 100 g leek, cut into thin

julienne strips1 clove of garlic, finelychopped50 g butter

400 g potatoes, cooked,peeled and mashed300 g white cabbage,

shredded and stewed3 egg yolks2 tbs. grated parmesan1 tsp. chopped marjoramSalt and freshly ground

pepper1 tbs. bread crumbsButter for coating

Mousse 60 ml white wine1 egg yolkSalt and freshly ground

pepper

1 tsp. crushed corianderseedsIn addition 200 g stretched or flaky

pastry8 prawns, cleaned, headsand shells removed andbarbecued4 small bunches ofchervil


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Soupsandhotstarters

stalks. Grease the oven dish andill with layers o pasta, bescia-mella sauce, asparagus tips andslices, as well as tomato cubes.Top with asparagus tips and a lit-tle tomato, sprinkle with parme-san and lakes o butter. Bake ina preheated oven, allow the top-

ping to brown a little and servegarnished with chervil leaves.Baking temperature: 180 CBaking time: approx. 25 minutes

Hint:The lasagne tastes better i youallow to it rest beore eating.Wine: Sdtirol Eisacktal Sylvaner

Variations:Courgette lasagne: used sliced

courgettes instead o aspara-gus.

Artichoke lasagne: used cooked

artichokes instead o asparagus.

Asparagus lasagne

For 4 personsLasagne150 g fresh egg pasta1/2 l besciamella (white sauce)

400 g asparagus, green, cooked200 g tomatoes, peeled and cubed,30 g parmesan, gratedIn addition

Butter to grease the oven dishParmesan for toppingChervil or flat parsley leaves to

garnish

Lasagne: make the pasta andallow to rest. Roll out (i pos-sible with a pasta machine) andcut into 8 cm (3 ) wide, lightlyrounded squares. Simmer thelasagne sheets in salted wateruntil al dente (approx. 3 minutes;or commercial lasagne see pack-aging). Remove with a skimmerand transer to cold water, strain,

dry on kitchen paper. Removethe asparagus tips and slice the

Mozzarella with aubergines

Fry the aubergine slices quicklyon both sides in hot oil, removerom the rying pan and dry onkitchen paper.Competion: in a greased ovendish, arrange the aubergine slices,tomato and mozzarella slices inlayers, season with basil, pepper

and salt.Sprinkle with parmesan and bakein a pre-heated oven.Baking temperature: 200 CBaking time: approx. 10 minutes

Hints:Servemozarellawithauber-

gines as a side dish or meatdishes.

Servethisdishasavegetarianmain course.

Wine: Sdtirol Vinschgau PinotGrigio

For 4 personsIngredients 12 aubergine slices,

cm (1/5 inch) thick4 tbs. olive oil for frying200 g tomatoes, sliced2 mozzarella balls,125 g each, slicedButter for greasing the

oven dish150 ml tomato sauce1 tbs. basil, finelychoppedSaltPepper, freshly-ground2 tbs. parmesan, grated


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Beetroot Dumplings (Kndel):place the cubed bread in a bowl.Sweat the onion in butter andpour over the bread.Put the beetroot together withthe eggs in a blender and puree.Add to the bread with crumbledricotta.

Add the lour, season with salt,add parsley then knead the ingre-dients well and set aside or 15minutes.Using wet hands, orm medium-size dumplings (40 g each) andsimmer in salted water.Completion: arrange sauted leekand the dumplings cut in hal onplates and serve with thin beet-root slices and cream sauce.Cooking time: approx. 15 minutes

Hint:Donotkeepthedumplings

(Kndel) in water or long orthey will lose their colour.

Wine: Sdtirol Meraner

Beetroot dumplings on sauted leeks

For 4 personsDumplings 120 g firm white bread,cubed

50 g onions, finelychopped

20 g butter100 g beetroot, peeled,

boiled and chopped

2 eggs50 g mature ricotta or

mountain cheese, crumbled20 g flourSalt1 tbs. parsley, finely

choppedIn addition 100 g leeks, sliced and

sauted4 tbs. beetroot slices50 ml cream sauce

Beetroot lan

Pastry: crumble the butter intothe lour, season with salt, addwater and knead.Set aside or approx. 1 hour.Filling: sweat the sliced leek andspeck in butter.Pre-heat the oven to 180 C.Roll out the dough thinly and

place into a baking tin greasedwith butter.Arrange the sliced beetroot,speck and leek on top.Topping: whisk the milk, eggs,egg yolk, parmesan and salt andpour over the beetroot-leek mix-ture.Sprinkle with chervil and gratedparmesan, butter shavings on topand bake in the oven.Completion: serve the beetrootlan in slices with cheese sauceand cress.Baking temperature: 180 C

Baking time: approx. 25 minutes

Wine: Sdtirol St. Magdalener

For 4 persons (produces a small flan20 24 cm or 8 in )Pastry 130 g flour

50 g butter50 ml waterSalt

Filling 50 g leek, cut into strips20 g speck, cut into

strips, rind removed20 g butter300 g beetroot, cooked,

peeled and cut intostrips

Topping 1/4 l milk2 eggs1 egg yolk20 g parmesan, gratedSalt

In addition Chervil and gratedparmesan for gratincrustButter for gratin crustCheese sauce

Cress


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Soupsandhotstarters

For 4 personsFilling 2 Golden Delicious

apples50 g diced speck1 tbs. butter, salt2 tbs. ricotta

1 tbs. chopped parsley,pepperBalsamic vinegar butter

2 shallots, finelychopped

120 g butter4 tbs. balsamic vinegar,

saltIn addition Potato dough (page 37)

4 tbs. parmesan flakes1 tbs. chervil leaves

Filling: peel, core and dice theapples. Briely ry the speckin butter. Add the apples, salt

lightly and continue rying briely.Remove rom heat and allow tocool a little. Add the ricotta andparsley, season lightly with pep-per and mix the ingredients.Potato pasta: roll out the potatodough on a loured surace untilapprox. cm thick and, using a

Potato pasta parcels with Golden Deliciousapples and balsamic vinegar butter

round object, cut out discs 8 cm(3 in ). Place the illing in thecentre o each, old over to ormhal-moons and press the edgestogether irmly.Place the ravioli into a loured

dish and keep in the rerigeratoruntil required.Balsamic butter: ry the shal-lots in butter until golden, addthe balsamic vinegar and seasonlightly with salt.Completion: simmer the potatoravioli in salted boiling water,remove when they rise to thesurace and arrange on plates,4 per portion. Serve sprinkledwith parmesan lakes and bal-samic vinegar butter.Cooking time (ravioli): approx.2 minutes

Hint:You can add durum wheat lour,butter and parmesan to thepotato pasta dough.Wine: Sdtirol Goldmuskateller,off-dry

For 4 personsSauerkraut 500 g sauerkraut

3/4 l water100 g speck whole

3 juniper berries5 peppercorns1/2 tsp. cumin seeds1 by leaf

50 g butter100 g chopped onion2 cloves of garlic, finely

chopped,1 tbs. flour, salt, freshly-

ground pepperPotato dough 300 g potatoes

1 egg yolk1 tbs. butter, melted100 g flour1 knife-tip grated nut-

meg, saltIn addition Oil for deep-frying

Sauerkraut: i the sauerkraut

tastes too sour, squeeze out liquidor dilute with cold water.Put the sauerkraut in a saucepan,pour in water, add the speck, juni-per berries, peppercorns, cuminseeds and bay lea, season lightlywith salt, cover and simmer

Potato rissoles with sauerkraut

slowly or approx. 1 hours.Heat the butter, sweat the onionand garlic, dust with lour andmake a light brown roux, mixwith the sauerkraut, season andcontinue simmering or urther 10minutes.Potato dough: peel the potatoes,

cube and simmer in salted wateror approx. 20 minutes. Strain, dryby evaporation, and pure them.Mix the potato pure with theegg yolk and melted butter andleave to cool. Knead in the lour,nutmeg and salt.Potato rissoles: roll out thedough until 1-2 mm thick. Using apastry wheel, cut out circles anddeep-ry in hot oil until golden.Completion: serve the ried ris-soles with sauerkraut.Frying temperature: 180 CFrying time: approx. 2 minutes

Hints:Youcanaddateaspoonfulof

aniseed to the rissole dough.Tinnedsauerkrautonlyneedsto

simmer or 2030 minutes.Wine: Sdtirol Gewrztraminer


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Soupsandhotstarters

Fillet o Arctic char with beetrootin a horseradish sauce

Tuna on radicchio

Veal roulades illed with mountain cheese

Roasted leg o suckling lamb withherb butter and potatoes

Pork steaks with apple and caulilower pure

Braised bee in St. Magdalener sauce withpotato pure

Roast potatoes with rosemary

Sassi potatoes

Caulilower with butter and breadcrumbs

Battered caulifower

Fish, meat

and side dishes

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Sauce: to make the horserad-ish sauce, sweat the onion withthe horseradish in a little butter,deglaze with white wine and ver-mouth. Allow to evaporate a little,pour in the ish stock and reduce

by hal, then add the cream.Continue to simmer very briely.Season with salt and pepper,sieve and mix in the remainingbutter.Fish: roll up the char illetswith the skin on the outside, tietogether with kitchen string.Steam the ish illets or approx.3 minutes.Beetroot: Heat the sliced beet-root in a little butter, season withsalt and pepper.Completion: Arrange the beet-root on plates with the ish illets,

the horseradish sauce, the driedbeetroot slices, the horserad-ish shavings and the chervil andserve.

Wine: Sdtirol Pinot Grigio

Filet o Arctic char with beetrootin a horseradish sauce

For 4 persons Sauce 50 g horseradish,

finely grated1 tbs. onion,

finely chopped30 g butter

125 ml dry white wine125 ml dry vermouth250 ml fish stock250 ml creamSalt, freshly-ground

pepperFish 4 medium-sized char,

filletedBeetroot 400 g beetroot, cooked,

peeled and cut intostrips1 tbs. butter, salt,

freshly-ground pepperIn addition 12 slices of beetroot,

dried

Chervil leavesShavings of horseradish

Tuna on radicchio

Radicchio: remove the radicchioleaves rom the stem and steepin hot water to dissolve the bittersubstances. Reduce the red wineand chicken by one third, addbalsamic vinegar and olive oil,season with salt and pepper.Caramelise the icing sugar in a

pan, add the radicchio leaves andpour in the reduced red wine andchicken stock. Simmer slowly orapprox. 7 minutes.Tuna: season the tuna steaks withsalt and pepper, and ry in hotolive oil on both sides.Completion: cut the tuna throughcrosswise and arrange on plateson the braised radicchio; servewith pine nuts, basil pesto anddill tips.Cooking time, fish: 46 minutes,depending on the thickness othe tuna.

Hint:In place o radicchio you can usechicory or endive.Wine: Sdtirol Lagrein Kretzer (ros)

For 4 personsRadicchio 200 g radicchio

200 ml red wine(St. Magdalener or

Lagrein)200 ml chicken stock or

water2 tbs. balsamic vinegar

50 ml olive oilSaltFreshly ground pepper1 tbs. icing sugar

In addition 2 steaks of tuna, 220 geach

SaltFreshly ground pepper30 ml olive oil for frying20 g pine nuts, toastedBasil pestoDill tips to garnish

Fish,

meatandsidedishes


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o the escalopes a little to pre-vent the illing rom alling out,then roll up irmly rom one othe narrow ends and secure withtoothpicks.Dust the roulades with lour,shaking o excess lour. Heat oilin a rying pan and ry the rou-

lades over high heat on all sidesuntil brown. Reduce heat, addbutter, deglaze with white wine,cover and continue rying or 6minutes or roast in the oven.Completion: Arrange the tomatosauce on hot plates, cut the rou-lades in two, place on the sauceand serve garnished with olives,sage leaves, rosemary and olive oil.Frying time: approx. 10 minutes

Hints:Ifyoupreferyoucanuseturkey

escalopes and mozzarella in

place o mountain cheese.Therouladesaredelicious

served illed with grilled auber-gines and courgettes.

Wine: Barrique-aged SdtirolChardonnay

Sdtirol Kalterer See Classico

Veal roulades illed with mountain cheese

For 4 personsVeal roulades 4 escalopes of veal,

each 120 g (thigh orback)Salt, pepper4 slices of speck(rind removed)100 g mountain

cheese, cut into strips4 sage leavesFlour for coating therouladesOil for frying1 tbs. butter100 ml white wine

In addition 200 ml tomato sauceOlives for garnishingSage leaves and

sprigs of rosemary togarnish

Veal roulades: beat, lightly salt

and pepper the veal escalopesand place a slice o speck in thecentre o each. Add strips ocheese and a sage lea on top othe speck, leaving an area reealong the let and right edges othe meat. Turn up the long edges

Fish,

meatandsidedishes

Roasted leg o suckling lamb withherb butter and potatoes

Remove the leg o lamb rom theoven and set aside or approx. 5minutes.Herb butter: melt the butter in apan, add the chopped herbs andgarlic, and use to coat the lamb.

Potatoes: peel, wash and dicethe potatoes and blanch in boil-ing salted water. Strain and ryquickly in hot olive oil, then con-tinue cooking in an oven at 180C or approx. 30 minutes, turningrequently. Add olives and parsleyjust beore inishing cooking.Completion: carve the leg o lamband serve with herb butter andpotato cubes.Roasting temperature: 180 CRoasting time: approx. 3040minutes

Hint:You can also serve with potatoesau gratin, sliced peppers cookedwith oil, tomato and onion, orasparagus.Wine: Sdtirol Pinot Noir(Blauburgunder)

For 4 personsIngredients 1 leg of suckling lamb,

approx. 600 gSaltPepper, freshly-ground2 tbs. oil for frying

Herb butter 1 tbs. butter1 tbs. mint1 tsp. thyme1 tsp. rosemary1 tsp. sage1 clove of garlic,

skinned and crushed -all herbs finelychopped

Potatoes 800 g waxy (lowstarch) potatoes3 tbs. olive oilSalt60 g olives1 tsp. parsley, finely

chopped

Lamb: remove at rom the leg olamb, season with salt and pepperand ry in hot oil on all sides untilbrown, then roast in the ovenuntil medium-rare in the centre(core temperature approx. 60 C).


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Pork steaks with appleand caulilower pure

Steaks: season the steaks withsalt and pepper and ry in a littlehot oil, 3 minutes on one side,the other side approx. 2 minutes.Remove rom the pan and leaveto rest or a ew minutes. Pour

away the oil, replace with coldbutter, rosemary and sage, addwhite wine, reduce and sieve.Completion: Arrange the porksteaks on hot plates, decoratewith apple segments around thesides and serve with caulilowerpure, the sauce and parsleyleaves.

Hints:Thedishlooksmoreattractive

served with vegetables con-tained in small baskets maderom potato pure

Insteadofporkyoucanusesad-dle o veal, chicken breasts orturkey steaks.

Wine: Sdtirol Merlot

For 4 personsPure 200 g cauliflower, cubed

100 ml milk100 ml cream30 g butter, salt

Apple 1 apple

1 tbs. butter, 1 tbs. sugar4 tbs. white wine

Steaks 4 pork steaks, 140 geach, salt

Pepper, freshly-ground2 tbs. oil for frying1 tbs. butter1 sprig of rosemary4 sage leaves4 tbs. white wine

Pure: simmer the cubed cauli-lower in milk, cream, butter andsalt or approx. 20 minutes, thenpure.

Apple: peel, core and cut theapple into 8 segments. In a pan,caramelise the sugar in butteruntil golden brown, deglaze withwhite wine, add the apple seg-ments and cook or 2 minutes.

root vegetables into the pan,sweat and pour away the excessat. Add the tomatoes andtomato paste to the vegetables.Deglaze with red wine, add themeat and allow the liquid to

evaporate almost completely.Add the clove o garlic, the meatstock, mushrooms, thyme, rose-mary, sage and bay lea; cover andbraise in the oven until the meatis tender, turning it at regularintervals. Remove the meat romthe oven pan and keep warm.Skim the at rom the sauce andreduce or around 15 minutes,season, thicken with a little lourand stir in the butter.Completion: Carve the meat andserve garnished with bread andspeck cubes.

Braising temperature: 160-180 CBraising time: 2-2 hours

Hint:As a side dish we recommendpured potatoes and broccolilowerlets.Wine: Sdtirol St. Magdalenerclassico

Braised bee in St. Magdalener saucewith potato pure

For 4 personsIngredients 800 g beef (brisket or

shoulder)Salt, pepper4 tbs. oil for frying300 g mirepoix

(chopped onion, carrot,celery)100 g tomatoes30 g tomato paste1/4 l St. Magdalener(red wine)1 clove of garlic3/4 l meat stock2 tbs. dried boletusmushrooms (ceps),

soaked in a little water1 thyme and rosemary

sprig1 sage leaf1/2 bay leaf

In addition 1 tbs. cold butter, anddiced, sauted breadand speck to garnish

Braised beef: season the meatwith salt and pepper. In an ovenpan, ry the meat in oil on allsides until brown, then removerom the pan. Put the chopped

Fish,

meatandsidedishes


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Sassipotatoes

For 4 personsIngredients 12 new potatoes

3 tbs. oil for fryingSalt2 tbs. butter2 tbs. bread crumbs

Scrub the potatoes, cut the largerones in hal and blanch in saltedboiling water or 3 minutes.Heat the oil in an oven pan, tossin the potatoes, season with saltand roast in the oven, turningnow and then. Just beore inish-ing cooking stir the potatoes inbutter and bread crumbs andserve.Roasting temperature: 210 CRoasting time: approx. 30 min-utes

Hint:In place o new potatoes youcan also use irm-cooking, slicedpotatoes.

For 4 personsIngredients 800 g waxy (low starch)

potatoes3 tbs. oilSalt1 tbs. butter

1 tbs. rosemary needles

Peel and wash the potatoes, diceor slice thickly and blanch or aew moments in salted boilingwater.Toss into an oven pan with hotoil, season with salt and roast inthe oven, turning requently. Justbeore completion add butter androsemary.Roasting temperature: 200 CRoasting time: approx. 30 min-utes

Roast potatoeswith rosemary

1 Roast potatoes with rosemarySassi potatoes2

1

2

Caulilowerwith butter andbreadcrumbs

For 4 personsIngredients 600 g cauliflower

50 g butter3 tbs. breadcrumbs1 tbs. parsley, finelychopped; salt

Clean the caulilower, cut out thelowerlets and simmer them insalted water or approx. 10 min-utes; strain and set aside.Melt the butter in a rying pan,add the breadcrumbs, ry untilgolden, mix with the caulilowerlowerlets, sprinkle with parsleyand serve.

Variation:Cauliflower Mimosa style:mix a chopped hard-boiled egg

and chopped chives into thebreadcrumbs.

Fish,

meatandsidedishes

Batteredcaulifower

For 4 personsBatter 120 g flour

120 ml milk, plus 120 mlwhite wine or beer1 egg yolkSalt

1 tbs. olive oil1 egg white

In addition 600 g cauliflowerOil for deep frying

Clean the caulilower, cut out thelowerlets and simmer them insalted water or approx. 10 min-utes, strain and leave to cool.Batter: mix the lour, milk, whitewine or beer and olive oil, stir tomake a uniorm batter. Mix eggwhite and salt, whisk until stiand blend in.Completion: dip the caulilower

lowerlets in the batter and deepry in hot oil.Frying temperature: 180 CFrying time: Approx. 3 minutes

12

3

Cauliflower with butter and breadcrumbs

Battered cauliflower

Cauliflower Mimosa style

1

2

3


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Soupsandhotstarters

Apple ritters

Apple strudel with short crust pastry

Grape strudel with grappa mousse

Raspberry parait with yoghurt-honey sauce

Red wine cherries with mascarpone

Apricot Kndel with butter and bread-crumbs

Honey tartlets with apples and red wine

Ricotta soul

Honey and amaretto parait

Apple tart

Yoghurt crme with strawberriesand ice cream

Almond crusted cake with vanilla creamilling

Rice pudding Trauttmansdorwith raspberries

Apple Kndel

Strawberry bowl

Spring apple drink

Summer apple drink

Autumn apple drink

50

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Desserts and drinks


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batter with a smooth consistency.Stir in the egg yolk, the vanillasugar and oil.Add a pinch o salt to the eggwhites and stir, add sugar andwhisk until sti, then blend care-ully into the batter.Completion: Using a ork, dip the

apple segments into the batterand deep ry until light brown.Mix the sugar and cinnamon androll the ritters in it.Garnish the apple ritters withthe raspberries and lemon balmleaves, and serve.Frying temperature: 180 CFrying time: 2-3 minutes

Hint:Serve in a bowl o chocolate withvanilla sauce and cinnamon-lavoured sot ice cream.Wine: Dessert style Goldmuskateller

Apple ritters

For 4 persons Apples 2 apples

Juice of half a lemonBatter 125 g wheat flour

1/8 l milk or beer2 egg yolks1/2 sachet vanilla sugar1 tbs. oil

2 egg whites1 pinch of salt1 tbs. sugar

In addition Oil for deep frying3 tbs. sugar and 1 tbs.

ground cinnamon4 lemon balm leaves12 raspberries

Apples: peel and core the applesand cut into segments approx. cm thick.Sprinkle them with lemon juiceset aside or 10 minutes.Batter: pour the lour into a bowl,

add milk or beer and stir to obtain

Apple strudel with short crust pastry

Dessertsanddrinks

until the mixture is creamy. Kneadquickly into the lour until thedough is smooth and uniorm.Wrap in cling ilm and place in thererigerator or an hour.Apple filling: peel and core theapples, cut into thin slices andmix with sugar, breadcrumbs,

sultanas, pine nuts, rum, vanillasugar, cinnamon and lemon peel.Pre-heat the oven to 180C.Apple strudel: Roll out the doughon a loured pastry board in arectangular shape (approx 40 x26 cm -16 x 10 ) and place ona buttered (or covered with bak-ing paper) baking tray. Arrangethe illing lengthways along themiddle. Fold the strudel together,coat with beaten egg, decoratewith any remaining dough andbake in the oven.Baking temperature: 180 C

Baking time: approx. 35 minutes

Hint:Dust with caster sugar and servewith whipped cream lavouredwith cinnamon.Wine: White dessert wine

For 1 strudelPastry 300 g flour

200 g butter100 g caster sugar1 egg (or 2 egg yolks)1 sachet vanilla sugar1 knife tip of gratedlemon peel

1 pinch of saltApple filling 600 g apples

50 g sugar50 g bread crumbs,

fried in a little butter40 g sultanas20 g pine nuts, 2 tbs.rum1 sachet of vanilla

sugar1/2 tsp. groundcinnamon1 knife tip gratedlemon peel

In addition Egg for coating

Pastry: sit the lour in a heaponto a pastry board making a wellin the centre.Cut the butter into cubes, mixwith the egg, the vanilla sugar,the lemon peel and salt and work


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hands, stretch the dough care-ully on all sides until translucentin places. Place the illing in thecentre. Remove any thick edges.Roll up and, using the tea towel,manoeuvre the strudel onto abuttered baking tray, seam-sidedown.

Coat the strudel with meltedbutter and bake in the oven untilgolden brown.Grappa mousse: pour the eggyolk, sugar, grappa and applejuice into a steel bowl and heat ina bain-marie beating continuouslyuntil luy.Completion: serve the strudellukewarm in slices with grappamousse, icing sugar and mintleaves.Baking temperature: 180 CBaking time: 30-40 minutes

Hints:Youcanusecherriesorapricots

instead o grapes.Servethestrudelwithvanilla

sauce or zabaglione instead ograppa mousse.

Youcanuseshortcrustpastryrather than plain stretch pastry.

Wine: Sweet Rosenmuskateller

Grape strudel with grappa mousse

For 1 strudelFilling 400 g grapes, washed,

halved and seeded80 g butter, 30 g sugar3 egg yolks40 g grated hazelnuts40 g grated almonds3 egg whites, 50 g sugar

1 knife tip grated lemonpeel1 knife tip grated orange

peelMousse 2 egg yolks, 40 g sugar

40 ml grappa40 ml apple juice

In addition 200 g plain strudel(stretch) doughButter for coatingMint for garnishing

Filling: mix the sot butter with30 g sugar until luy, add eggyolk, lemon and orange peel,

then blend in grated hazelnut andalmond.Beat the egg white with 50 gsugar until sti and blend into themixture.Grape strudel: dust a tea towelwell with lour, place the doughon top, lour its surace well androll out a little. Then, using your

Raspberry parait withyoghurt-honey sauce

long, thin strips o waer mixtureon a lightly-buttered baking trayand bake or 2-3 minutes untillight brown.Place immediately on a roundobject (cup, rolling pin etc) to

shape.Yoghurt-honey sauce: mix theplain yoghurt with honey.Completion: arrange the remain-ing raspberries on lat plates.Remove the raspberry paraitsrom the dishes by cuttingaround the rims with a knie, ordip or a moment in warm water,slice them obliquely in hal andarrange in the centre o plates.Serve immediately decorated withthe yoghurt-honey sauce, waersand woodru.

Hints:Trystrawberryparfaitforachange.

Inplaceofyoghurt-honeysauceyou can use vanilla or cinnamonsauce.

Simplecoffeecupscanalsobeused to reeze the parait.

For 4 personsParfait 150 g raspberries

80 g icing sugar1/2 tbs. lemon juice1 tbs. rum300 ml whipped

creamWafer mixture 22 g flour

32 g sugar25 g melted butter25 g egg white

Sauce 125 g plain yoghurt1 tbs. honey

In addition 300 g raspberries4 sprigs of woodruffor mint

Raspberry parfait: pure theraspberries, mix with icing sugar,lemon juice and rum. Blend in thewhipped cream. Line small round

dishes with cling ilm, spoon inthe mixture and reeze or at least2 hours.Wafer mixture: mix the lour,sugar, melted butter and eggwhite and place in the rerigera-tor or approx. 15 minutes.Pre-heat the oven to 180 C.With the help o a mould, spread

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Mascarpone meringue: in a bowl,mix the mascarpone with icingsugar, corn lour, grappa and eggyolk and stir well. Mix the eggwhite with sugar and whisk untilsti. Stir the mascarpone mixtureand add careully the sti eggwhite. Place in the rerigerator or

30 minutes.Pre-heat the oven to 250 C.Pour the red wine cherries intodeep plates with a little liquid.Arrange the mascarpone mixtureon top and bake in the oven withstrong top heat until the toppingturns an attractive brown.Completion: garnish with vanillaice cream and serve immediately.Baking temperature: 250 CBaking time: approx. 2 minutes

Hints: Youcanpreparethisdessert

with strawberries, raspberriesor blackcurrants.

Inplaceofmascarponeyoucanuse ricotta.

Red wine cherries with mascarpone

For 4 personsCherries 250 ml red wine

60 g sugar1 piece of lemon peel1 piece of orange peel3 cloves1 cinnamon stick400 g cherries, stones

removedMascarpone meringue

120 g mascarpone1 tbs. icing sugar1 tbs. corn flour1 tbs. grappa1 egg yolk, 1 egg white30 g sugar

In addition 4 balls of vanilla icecream4 sprigs of mint

Red wine cherries: reduce thered wine by one third. Add sugar,lemon peel, orange peel, cloves

and cinnamon stick and bringback to the boil. Add the cherriesand simmer or 1-2 minutes.Remove rom the heat, cover andleave to cool.

Apricot Kndel with butterand breadcrumbs

For 6 dumplingsRicotta dough 40 g butter, 10 g sugar

1 sachet of vanillasugar1 pinch of salt, 1 egg150 g ricotta

50 g flourIn addition 6 small apricots

60 g marzipan1 tbs. butter60 g whitebreadcrumbs1/2 tsp. groundcinnamon2 tbs. sugar2 tbs. melted butter

Ricotta dough: beat sot butter,sugar, vanilla sugar and salt untilcreamy. Add the egg, ricotta andlour while beating continuously.

Cover and place in a rerigeratoror approx. 15 minutes.Apricot dumplings: wash, dry andcut into one side suiciently deepto remove the stone but do nothalve. Fill the centre o each with10 g marzipan.On a loured worktop, roll outthe dough thinly and cut into 6

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equal squares (7 x 7 cm; 2 x 2). Wrap each apricot in a squareo dough, sealing the edges well,and orm dumplings. Simmerlightly in salted water. Melt thebutter, add the breadcrumbs

and ry while stirring until lightbrown. Remove the dumplingsrom the water, strain well, rollthem in the breadcrumbs andserve sprinkled with sugar, cinna-mon and melted butter.Simmering time: approx. 8 minutes

Hints:Youcanusesugarlumps

instead o marzipan.Apricotdumplingsaredeli-

cious served with strawberry orvanilla sauce.

Youcanalsorollthedumplingsin cracknel crumbs.

Potatodough(page37)isalsosuitable or this dish.

Wine: White dessert wine

Variations:PlumKndel:Useplumsin

place o apricots.Ifyoumakecherryorstrawberry

Kndel leave away the marzipan.


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and sti egg white to the mixture.Line an oven tray with parchmentpaper, spread the mixture on topand bake.Apples with red wine: peel andcore the apples and cut intouniorm segments. Heat the redwine, orange juice, sugar, honey,

cinnamon stick and cloves in asaucepan and marinate the ingre-dients or approx. 10 minutes(do not bring to the boil!). Sieve,place the apple segments into theliquid and marinate or approx. 10minutes.Completion: cut out tartlets romthe cake, arrange on plates withthe apple segments, decoratewith whipped cream and almonds,berries and garnish with mintleaves.Baking temperature: 170 CBaking time: approx. 25 minutes

Hints: Trypears,apricots,plumsetcin

place o apples.Servethehoneytartletswith

white wine sauce.Wine: Rosenmuskateller(red Muscat dessert wine)

Honey tartlets with apples and red wine

For 4 personsTartlets 125 g butter, 70 g honey

1 knife-tip grated lemonpeel80 g marzipan3 egg yolks, 3 egg whites1 pinch of salt125 g flour

1/2 sachet of bakingpowder250 g apple cubes1 tbs. grappa

Apples 400 g apples200 ml full red wine1 orange, juice of100 g sugar, 1 tbs. honey1 cinnamon stick1 piece of lemon peel2 cloves

In addition Whipped cream,almonds, berries, mintleaves

Honey tartlets: beat sot butterwith honey and grated lemon peeluntil creamy. Continue beatingwhile adding marzipan, then eggyolks. Salt the egg whites andwhisk until sti. Mix the bakingpowder with the lour. Alternat-ing, add apple cubes, lour, grappa

Ricotta soul

Season the egg white with saltand stir, add sugar, whisk untilsti and blend careully into thesoul mixture.Completion: spoon the mixtureinto ramekin dishes until three-quarters ull.Line an oven-proo dish with

parchment paper, pour in hotwater until two ingers high, putin the ramekin dishes and bake ina pre-heated oven. Allow to coola little, loosen the edges witha knie and invert onto servingplates.Baking temperature: 150-160 CBaking time: approx. 30 minutes

Hint:This dish is delicious served withmarinated strawberries or plums.Wine: Sweet dessert white (Passito)

For 4 personsIngredients 150 g ricotta

3 egg yolks1 tsp. corn flour1 knife tip of gratedlemon peel10 ml rum2 egg whites

1 pinch of salt30 g sugar

In addition Butter to grease theramekin dishes

Sugar for sprinkling

Souffl: grease the ramekindishes with butter beaten untilcreamy, then sprinkle with sugar.Stir the ricotta until smooth,add the egg yolk and corn lour,lavour to taste with lemon peeland rum.

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Completion: invert the dish ontoa tray to remove the honey-amaretto parait, slice, servedecorated with melted chocolateand garnished with mint leaves.

Hint:You can add coarsely crumbled

meringue biscuits, inely choppedcandied ruit or sour black cher-ries.

Variations:Mandorlata parfait: reeze

100 g o mandorlata (almondlavoured) cake, crumble andmix into the parait instead oamaretto biscuits.

Zabaione parfait: 100 mlmarsala wine reduced by haland mixed into the paraitinstead o amaretto liqueur; usecoarsely crushed sponge in-

gers.

Honey and amaretto parait

For 1 600 g Pyrex dishParfait 3 egg yolks

1 egg80 g honey3 tbs. amaretto liqueur80 g crushed amarettobiscuits250 ml whipped cream

In addition 1 tbs. melted chocolate4 sprigs of mint

Honey-amaretto parfait: in amixing bowl, beat the egg yolkand egg with honey, heat in abain-marie while beating con-tinuously until creamy (heatup to 80 C). Remove rom theheat, add amaretto liqueur andamaretto biscuits and stir. Blendin the whipped cream. Line thedish with cling ilm, pour in themixture, smooth the surace andknock the sides o the dish little

to ensure the parait is distrib-uted well.Cover with cling ilm and reezeor at least 3 hours.

Apple tart

Completion: roll out the dough toa round shape (approx. 28 cm/11diameter) and place into a lat,round pie dish; peel, core apples,cut into segments and distributeover the dough, sprinkle withsugar and bake in a pre-heatedoven.

While the tart is still hot, spreadwith apricot jam, sprinkle withtoasted pine nuts and serve.Baking temperature: 180 CBaking time: approx. 30 minutes

Hints:Youcanuse500gofflakypastry

in place o short crust pastry.Wine: Sweet white dessert (passito)

Variations:Apricottart:Useapricotseg-

ments instead o apple.Plumtart:Useplumslicesin

place o apple.Peartart:Substituteapplewith

pear segments.

For 1 pie dish (28 cm/11 )Shortcrust pastry

130 g butter, in chunks150 g sugar1 knife tip of gratedlemon peel1 sachet vanilla sugar1 egg

2 tbs. milk250 g flour1/2 sachet baking

powder1 pinch of salt

In addition 400 g apples2 tbs. sugar for

sprinkling100 g apricot jam

for spreading20 g pine nuts, toasted

Pastry: work sot butter, sugar,lemon peel and vanilla sugar untilbutter chunks are no longer dis-

cernable.Add the egg and milk, knead wellwith the lour, baking powder andsalt. Set aside or hour beoreuse.

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sugar and grated lemon peel.Wait or the mixture to cool, chillsmall dishes or glasses in coldwater, ill with the mixture andplace in the rerigerator or atleast 2 hours until it sets.

Completion: you can garnish theedge o the yoghurt crme withslices o strawberry and rhubarband complete with strawberryice cream, candyloss and mintleaves.

Hints:Youcansprinkletheyoghurt

crme with toasted and slicedalmonds.

Youcanalsoservetheyoghurtcrme with orange sauce ormarinated strawberries.

Yoghurt crme with strawberriesand ice cream

For 4 personsCrme 1 1/2 leaves of gelatine

350 ml plain yoghurt50 g sugar1 pinch of salt1/2 sachet of vanilla

sugaror 1/2 vanilla pod1 knife-tip gratedlemon peel

Strawberries 125 g strawberries80 g rhubarb

In addition 4 balls of strawberry-yoghurt ice cream4 sprigs of mint

Yoghurt crme: soak the leaves ogelatine in abundant cold wateror approx. 10 minutes.Heat the yoghurt and sugar ina saucepan. Squeeze out the

gelatine and add with salt, vanilla

Almond crusted cake with vanilla cream filling

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bubbles and no longer sticks to theside of the bowl. Cover and leave torise for another 20 minutes.Almond mixture: over a mediumheat, mix the cream with the but-ter; add sugar and almond lakes,stir until the sugar caramelises.Vanilla cream: Bring to the boil

200 ml milk with vanilla sugar,lemon peel and salt. Mix theremaining milk with egg yolks,sugar and lour. Pour in the boilingmilk mixture, continue to simmerwhile stirring or 1 to 2 minutes.Squeeze out the gelatine and stirinto the hot cream, remove romthe heat and stir requently whileit cools. Blend in the rum andwhipped cream.Completion: Roll out the doughon a loured surace 1 cm (0.40 in.)thick, place on a greased bakingtray. Spread the almond mixture

on top and bake in a pre-heatedoven. Slice the cake through themiddle horizontally, spread onesurace with the vanilla cream,place the other hal on top andleave or 1 hour in a cold place, cutinto portions and serve.Baking temperature: 180 CBaking time: Approx. 30 minutesWine: Sweet white dessert wine(passito)

For 1 baking trayYeast dough400 g flour, 120 ml milk

25 g fresh yeast, 40 gbutter, 50 g sugar, 3 eggs1 sachet vanilla sugar1 knife tip grated orange

peel1 pinch of salt

Almond mixture 60 g butter100 g sugar150 g almond flakes2 tbs. cream

Vanilla cream 250 ml milk1 sachet vanilla sugar1 knife tip grated lemon

peel1 pinch of salt, 2 egg yolks60 g sugar, 30 g flour2 leaves of gelatine,

soaked in water2 tbs. rum200 ml whipped cream

In addition Butter to grease the

baking tin

Yeast dough: pour the flour into abowl and form a well in the centre.Stir the crumbled yeast with luke-warm milk, soft butter and sugaruntil dissolved and pour into thewell and leave in a warm place for20 minutes. Add the eggs, vanillasugar, orange peel and salt, andbeat until the dough begins to make


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Rice pudding Trauttmansdorwith raspberries

tanas. Make the rice gel either byimmersing the container into icedwater or putting into the rerig-erator. Just beore the rice sets,mix in careully the liqueur andwhipped cream. Spoon the rice

pudding into cold-rinsed soulcups and chill or at least 2 hours.Completion: dip the cups into hotwater to loosen the contents andinvert onto plates. Arrange rasp-berries around the rice pudding,drizzle a little honey over it andgarnish with chopped pistachiosand sultanas.

Hints:Steepthesultanasinrum.Youcansubstitutesultanas

with candied ruits.Ifyouhaventgotsoufflcups

use ordinary cups.Milkriceburnseasily;forthisreason stir careully over a lowheat.

Wine: Rosenmuskateller (sweet redMuscat)

For 4 personsRice 1/2 l milk

50 g sugar1 knife tip grated lemon

peel1 sachet vanilla sugar

1 pinch of salt50 g short-grain rice(Arborio or Carnaroli)2 leaves of gelatine30 g sultanas, halved2 tbs. of cherry brandy150 ml cream

In addition 125 g raspberries4 tbs. raspberry sauce1 tbs. honey1 tbs. pistachio nuts,chopped coarsely1 tbs. sultanas

Rice pudding: heat the milk with

sugar, lemon peel, vanilla sugarand salt. Add the rice and simmerover a low heat or around 30minutes until al dente. Squeezeout the gelatine leaves and stirinto the hot rice, then add the sul-

Apple KndelFor 8 small dumplingsDumplings 1 tbs. butter

50 g grated almonds50 g breadcrumbs1/2 sachet vanilla sugar1 knife tip of groundcinnamon1 tbs. rum

1 knife tip grated lemonpeel1/2 tbs. lemon juice1 egg yolk1 egg white1 tbs. to taste,depending on sweetnessof apples

In addition Oil for deep frying

Apple dumplings (Kndel): rythe apple chunks briely in butter.Add the almonds, breadcrumbs,vanilla sugar, cinnamon, rum,lemon peel, lemon juice and egg

yolk. Mix the egg white withsugar, whisk until sti and blendinto the apple mixture careully.Set aside the Kndel mixture orapprox. 15 minutes.

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Form small dumplings rom themixture and chill in the rerigera-tor or approx. 20 minutes, thendeep ry in hot oil.Frying time: 1 to 2 minutesFrying temperature: approx. 160 C

Hints:

Servethedeep-frieddumplingswith poppy-seed mousse, rasp-berries, apple chips and waers.

Sauces:appledumplingsaredelicious served with straw-berry, apple, orange , apricot ,vanilla, mascarpone, caramel,cinnamon, white wine, mulledwine etc sauce.

Parfait(semifreddo):madeusing raspberries, strawberries,honey, mandarins etc.

Mousses:chestnut,yoghurtmousse, etc.

Garnishings:almondbrittle,

waers, caramelised sugarthreads, caramelised appleslices, strewed plums, cinnamoncream, etc.

Wine: Sweet hite dessert wine(passito)


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Strawberrybowl

For 8 personsIngredients 500 g strawberries

150 g icing sugar,depending on sweetnessof berries50 ml Cognac or brandy

50 ml Grand Marnier250 ml orange juice,

freshly-pressed1/2 l white wine, dry1/2 l sparkling wine, dry

Clean the strawberries, halveor quarter, place into the punchbowl and sprinkle with icingsugar, pour Cognac or brandy andGrand Marnier over them andleave in the rerigerator to mari-nate or 2 to 3 hours. Pour in theorange juice and white wine andchill. Add chilled sparkling wine

beore serving.

Springapple drink

For 1 personIngredients 60 ml apple juice

10 ml Campari30 ml sparkling wine

Garnishing Slice of lemonPeppermint leaves

Pour apple juice and Campari intoa glass and stir.Fill up with sparkling wine.

Hint:You can use prosecco in place osparkling wine.

Summerapple drink


1 ball of strawberryice cream1 knife tip of groundcinnamon

Garnishing 1 strawberry cut in half1 slice of lemon

Pour the apple juice into a recep-tacle, add the strawberry icecream and cinnamon and mixbriely.Stick hal a strawberry and sliceo lemon onto a toothpick andplace on top o the glass.

Autumnapple drink

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2 tbs. Grand Marnier(orange liqueur)1 tbs. Aperol1 tbs. lemon juice

Mix the apple juice, GrandMarnier, Aperol and lemon juicein a glass and serve well chilled.

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Spring apple drink

Summer apple drink

Autumn apple drink

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Products bearing the quality symbol orm the culinary

oundation o South Tyrols cuisine. It must be a major

objective or us to place locally-grown or produced

ood products on our menus, use them to reinterpret

our dishes and provide our guests with memorable and

unique culinary delights.

Reinhard StegerPresident o the South Tyrolean Associations o Ches (SKV)

tyrolean recipe book

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