Dear cooking enthusiasts

South Tyrol has become celebrated far beyond its borders for the diversity of its delicious food products and cuisine, ingeniously combining the secrets of the Tyrolean and Mediterranean gastronomic traditions. With vegetation and micro-climates ranging from the olive grove to the glacier, farmers and market gardeners can produce a vast array of natural ingredients and foods including apples, speck, milk and dairy products, bread, vegetables, strawberries, apple juice, brandies, medicinal and aromatic herbs and honey. In short, products which reflect the diversity of the South Tyrolean landscape. These products are distinguished with the Sdtirol quality symbol. In order to avail themselves of this, producers are regularly inspected and must meet the most stringent standards of quality and authenticity. The appellation Sdtirol stands for South Tyrolean origin and consequently the synergy rich in contrasts between Alpine and Mediterranean food cultures. The resulting guarantee of authenticity and high standards of quality enables consumers to be entirely confident that they are buying healthy, controlled and delicious regional products intrinsically bound with South Tyrols agriculture. This recipe booklet is intended to provide you with ideas on how to use these quality products to produce delicious dishes in your own home.

South Tyrols delicious cuisine

The secret of a unique and seductive cuisine lies in the particular nature of the region, the culture of a place, intertwined with the eating habits of the people living there. A regional cuisine highly valued by discriminating gourmets depends above all on a wide variety of fresh, locally-grown agricultural products with high nutritional value, products subjected to rigorous, efficient and transparent quality controls. This principle enables both professional and amateur chefs to trace ingredients back to their origins, thereby assuring the quality of 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 influences. Above all it draws on as many local products as possible. The recipes in this cookery book reflect this bond with the local culinary tradition, though also the influence of the Mediterranean style of cooking to produce dishes very much in tune with the modern taste for taste for lightness and elegance. Now we are all able to transform the most ordinary dish into a memorable gastronomic experience.
The authors:

Certified quality
Quality has a new symbol Modern consumers place greater importance than ever on food quality and origin. The quality symbol Quality Sdtirol applied to agricultural and locally processed food products stands for South Tyrolean origin and certified 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 of its corporate identity seal for quality food products. The quality symbol appears together with the South Tyrol corporate identity logo to create a uniform and synergistically powerful corporate identity for the region and its quality products. The quality strategy The quality symbol is part of a South Tyrolean strategy to safeguard the high quality of regional food products. The new provincial law fosters and promotes products which guarantee high quality and provide transparent traceability to the consumer. Products bearing the quality seal, or those which enjoy protected designation of origin (P.D.O.) or protected geographical indication (P.G.I.) status, stand surety for certified quality from South Tyrol. Quality food products from South Tyrol A total of ten foodstuff 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 aromatic herbs, South Tyrolean apples P.G.I., South Tyrolean Speck P.G.I. and Stilfser cheese P.D.O.

Heinrich Gasteiger Helmut Bachmann Gerhard Wieser

Contents
Soups and hot starters

Cold starters Soups and hot starters Fish, meat and side dishes Desserts and drinks

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Cold starters
Speck with ricotta and chives and terrine of grilled vegetables South Tyrolean speck Carpaccio with boletus mushrooms Cauliflower mousse with scampi and 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 8 9 10 11 12 13 14 15 15

For 4 persons Terrine 2 courgettes 1/2 aubergine 1 bell pepper 1/2 radicchio Pepper, freshly ground 100 ml olive oil Salt Ricotta 100 g ricotta, 1 tbs. chives, chopped Pepper, freshly ground In addition 20 speck slices, without rind or crust 2 tbs. basil pesto Terrine: wash and clean the courgettes and aubergine and slice lengthwise. Halve the pepper, remove seeds and quarter. Chop the radicchio. Marinade the veg-

etables in freshly-ground pepper and olive oil, season with salt and cook on both sides under a preheated grill. Line a terrine dish with cling film, arrange the courgette slices on the bottom, then fill with the remaining vegetables. Press the contents well. Ricotta and chives: mix the ricotta with the chives, season with salt and pepper. Completion: slice the contents of the terrine and serve with the speck slices and basil pesto. Hint: You will need a 600 ml terrine dish. Wine: Sdtirol Vinschgau Kerner

For 4 persons Ingredients 200 g South Tyrolean speck 80 g fresh boletus mushrooms (boletus edulis aka ceps/porcini/ penny buns) 2 radishes 10 g spring onions 60 g lambs lettuce Dressing 1 tbs. lemon juice White pepper, freshly ground Salt 4 tbs. olive oil In addition 1 tbs. horseradish, grated 2 tbs. bread croutons Salad dressing: mix the salt and freshly-grated pepper in a bowl, add the olive oil, stir vigorously and salt to taste. Carpaccio: remove the rind and the crust of herbs from the speck

and slice thinly (using a slicer if available), arrange on the plates in circles. Clean the raw boletus mushrooms, slice thinly and sprinkle over the speck. Wash the radishes and slice likewise. Clean the spring onions, slice into rings and add to the speck together with the radishes and lettuce. Drizzle with the salad dressing and serve garnished with freshly-grated horseradish and sauted croutons. Hints: If fresh ceps are not available, use ceps pickled in oil. To vary the dish, serve Carpaccio with freshly-grated flakes of Grana (hard cheese) from South Tyrol. Wine: White South Tyrolean Terlaner

Cold starters 9

Speck with ricotta and chives, and terrine of grilled vegetables

South Tyrolean speck Carpaccio and boletus mushrooms

For 4 persons Mousse 250 g cauliflower, cleaned 100 ml cream, whipped 2 leaves of gelatine, soaked in cold water 120 ml cream 1/2 tsp. lemon juice Salt Sauce 50 g potatoes, boiled and pured 50 ml meat broth 1 clove of garlic, finely chopped 2 tbs. mayonnaise Salt Pepper 1 drop of Tabasco 50 ml olive oil Fish 12 scampi, cleaned 40 ml olive oil Salt Pepper, freshly ground In addition 12 cauliflower flowerets, cooked, for the mousse Garnishing 12 fried basil leaves

Mousse: simmer the cauliflower in the cream until tender, pure in a blender and if necessary scrape through a sieve. Remove the gelatine leaves from water and squeeze well, dissolve in a small bain-marie dish and add to the cauliflower mixture. Allow the mixture to cool, add whipped cream and the cauliflower flowerets, flavour with lemon juice. Line a Pyrex dish with cling film, fill in the mixture and place in a refrigerator for 2 hours. Garlic sauce: mix all the ingredients and stir in olive oil. Scampi: season the scampi with salt and pepper, heat olive oil in a pan and fry for approx. 2 minutes. Completion: serve the cauliflower mousse and flowerets with the garlic sauce and scampi; garnish with basil leaves. Wine: South Tyrolean Vinschgau Rhine Riesling

For 4 persons Fish 4 trout fillets Pepper, freshly ground Salt Dressing 1 shallot, cut finely 20 ml apple vinegar 40 ml consomm 40 ml olive oil 20 ml sesame oil or seed oil 3 basil and 3 tarragon leaves Pepper, freshly-ground Salt In addition 1/2 head of iceberg salad, sliced 2 tomatoes, sliced 20 snow pea pods, boiled

Trout: fillet and wash the trout. Dressing: mix the shallot with apple vinegar and stir into the consomm, slowly pour in the olive and sesame oil, add the basil and tarragon leaves, season with salt and pepper. Salad: clean and wash the iceberg lettuce and chop into bite-size pieces. Completion: season the trout fillets with salt and pepper, steam or fry for 3-4 minutes. Break up the fillets, arrange in layers alternating with tomato slices and lettuce pieces, garnish with the peapods and dressing, and serve. Hint: Instead of trout you can use char, zander (pike-perch) or prawns. Wine: South Tyrolean Pinot Blanc (Weissburgunder)

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Cold starters 11

Cauliflower mousse with scampi and garlic sauce

Iceberg lettuce salad with warm trout

For 4 persons Ingredients 250 g celeriac 150 g apples (i.e. Granny Smith) 50 g walnuts 150 g mayonnaise 50 ml sour cream 1/2 tbs. lemon juice White pepper, freshly-ground Salt In addition Curly endive and lambs lettuce Celery 1 tbs. garden cress 2 quail eggs, hard-boiled 1 tbs. walnuts

Peel the celeriac root and slice by hand or using a slicer, cut into thin strips and simmer in salted boiling water for approx. 3 minutes; strain and dry on kitchen paper. Peel and core the apples, and cut likewise into strips. Grind the walnuts coarsely. Mix the mayonnaise with the sour cream, lemon juice, pepper and salt, combine immediately with the celeriac and apples to stop them turning brown. Completion: make a small tower with celeriac-apple salad, encircle it with the endive and lettuce and garnish with walnuts, sliced celery and cress. Shell the quails eggs, slice in half and add to the salad. Hint: This classic salad can be served as a side dish with poultry and game dishes or as part of a cold buffet. Wine: South Tyrolean Eisack Valley Veltliner

For 4 persons Roulades 2 bell peppers (red or yellow) 250 g mozzarella 1 tbs. oregano 1 tbs. fresh basil, chopped Salt Pepper, freshly ground Olive oil In addition 200 ml tomato sauce Curly endive and dill to garnish Roulades: slice the peppers down the middle, remove seeds and stem, then roast for 10 minutes in a pre-heated oven at 220 C until the skin turns dark brown and becomes easy to remove. Leave to cool a little, peel using a small knife, then slice once again lengthwise. Cut the mozzarella into eight equally long pieces, season with oregano, chopped basil, salt and pepper. Wrap the mozzarella pieces in slices of bell pepper.

Completion: Arrange the roulades in a dish with the tomato sauce, drizzle with olive oil and serve garnished with lettuce and dill. Hints: You can peel the bell peppers with a potato peeler and then fry or grill them. Serve the roulades warm, not hot for the best flavour. You can also fill the roulades with ricotta. Wine: South Tyrolean Chardonnay Variation: Aubergine roulades with buffalo mozzarella instead of peppers 1 cm-thick aubergine slices, grilled.

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Cold starters 13

Apple-celery salad

Mozzarella and grilled vegetable roulades

For 4 persons Asparagus 12 white asparagus 1 tsp. butter 2 tbs. white wine 1 pinch sugar and salt Salad 100 g salad (garden cress, curly endive, Lollo rosso) seasonal mixed herbs, iechervil, parsley, chives etc Dressing 30 ml white wine vinegar 50 ml meat stock 60 ml olive oil, salt Pepper, freshly ground Eggs 1 l water 3 tbs. white wine vinegar 1/2 bay leaf 2 peppercorns, crushed 4 eggs In addition 12 slices of speck, rind removed 1 tbs. basil pesto Asparagus: peel the asparagus, discarding woody, dried ends. Bring salted water to the boil, add butter, white wine and sugar, then
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the asparagus, cover and simmer for 18-20 minutes depending on thickness. Herb salad: clean, wash and dry the salad vegetables. Clean and chop the herbs. Dressing: mix well the vinegar and meat stock, stir in olive oil, season with salt and pepper. Poached eggs: in a small saucepan, bring to the boil water with white wine vinegar, the bay leaf and peppercorns. Crack open the eggs, taking care not to break the yolks and pour singly into a cup. Let them slide gently into the water and stop them sticking to the bottom of the saucepan using a spatula or spoon. Simmer for 3-5 minutes. Completion: on each plate wrap three cooked asparagus spears in a slice of speck. Place an egg on top. Garnish the plate with herb salad and drizzle with the dressing and garnish with a few drops of basil pesto. Wine: South Tyrolean Sauvignon Blanc

For 150 g of spread Ingredients 100 g butter, 1 apple In addition 1 tsp. thyme, salt Pepper, freshly ground Thyme flowers to garnish Sweet bread Beat the butter until fluffy. Peel, core and dice the apple finely and mix with the butter. Add thyme, season with salt and pepper. Spread onto the bread and garnish with apple slices and thyme flowers. Variation: Ricotta cream with leek: lightly fry chopped leek and garlic, mix with ricotta, parmesan, salt and pepper and spread onto sliced Vinschgau rye bread. Garnish with a little leek, chervil and rose pepper berries.

For 150 g spread Ingredients 100 g ricotta 20 ml cream In addition 1 tbs. chives, chopped 1 pinch ground cumin 1/2 clove of garlic, finely chopped; salt 1 pinch of paprika Pepper, freshly ground Fruit bread Beat the ricotta with the cream until fluffy. Add chives, cumin, garlic and paprika powder and season with salt and pepper. Spread onto fruit bread and garnish with radish and cress. Variation: Mountain cheese with cocktail tomatoes: slice Vinschgau rye bread, cover with a slice of mountain cheese, and garnish with cocktail tomatoes and chive spears. Wine: South Tyrolean Eisack Valley Sylvaner

1 2 3 4

Ricotta cream with leek Butter with apple and thyme Mountain cheese and tomatoes Herb ricotta

1 2

Cold starters 15

Asparagus with speck and poached egg

Apple-thyme butter

Ricotta with herbs

Ulten Valley bread soup Speck Kndel in meat broth South Tyrolean wine soup Pressed spinach-dumplings on kraut salad Cheese gnocchi Schlutzkrapfen (pasta parcels) Maltagliati (roughly-cut) pasta with speck and chickpeas Potato gnocchi with boletus mushrooms Pasta parcels with ricotta-potato filling and speck Tagliatelle with speck Cauliflower quiche Radicchio risotto Rice arancini (balls) filled with Stilfser cheese White cabbage strudel with prawns on coriander mousse Asparagus lasagne Mozzarella with aubergines Beetroot dumplings on sauted leeks Beetroot flan Potato pasta parcels with Golden Delicious apples and balsamic vinegar butter Potato rissoles with sauerkraut

18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37

Soups and hot starters

Soups and hot starters

Ulten Valley bread soup

For 4 persons Ingredients 150 g onion 100 g speck 50 ml oil for frying onion and speck 50 ml oil for the roux (soup thickening base) 50 g flour 1 l water or meat broth 1 small bay leaf 1 knife-tip ground cumin Salt In addition 100 g Vinschgerlen (rye bread rolls) 1 tbs. olive oil Soup: peel the onion and cut into strips. Cut the speck (without rind) likewise into strips. Heat the oil in a saucepan and fry the onion; add the speck and fry briefly. In a separate saucepan beat the oil and flour until mixed well, heat while stirring until light brown. Allow the roux to cool a little, pour in the broth or cold water and stir well. Add the bay leaf, season with ground cumin and salt and bring to the boil. Finally, pour through a sieve. Add the onion-speck mixture, season to taste and serve with diced bread and drizzle of olive oil. Cooking time: approx. 20 minutes Hints: In preparing the roux it is important for the flour to brown slowly; in this way the soup thickens more consistently. You can make the roux using butter instead of oil. Wine: Sdtiroler Mller Thurgau

Speck Kndel in meat broth

For 4 persons (approx. 8 dumplings) Ingredients 150 g firm white bread or Kndelbrot 40 g onion, peeled and chopped 1 tbs. butter 80 g speck - cubed, rind removed 2 eggs 2 tbs. flour 100 ml milk 1 tbs. finely chopped parsley or chives Salt In addition 1 tbs. finely chopped chives 2 l meat broth Kndel: cut the white bread into croutons. Sweat the onions in butter and mix in with bread. Mix in the flour and speck. Mix the eggs, milk, parsley and salt, stir, pour over the bread and knead well. Cover and set aside for 15 min. Using wet hands, form round dumplings, not pressing too hard and making sure the surface is smooth, place into salted boiling water and simmer with saucepan half covered. Serve in a strong meat soup garnished with chopped chives. Cooking time: approx. 20 minutes Hints: Try just one Kndel first to see if it holds together. Serve as side dish with roast pork or ribs, or as main course with salad. The mixture should be moist but not wet; if too wet add breadcrumbs. If you form the Kndel using a spoon or small ladle the surface will be smoother and dumplings will not fall apart in water so easily. Depending on taste, you can fry the speck before adding to the mixture. Wine: Lagrein Kretzer (ros)
Soups and hot starters 19

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South Tyrolean wine soup

For 4 persons Croutons 2 slices of toast bread 40 g butter 1/2 tsp. cinnamon Wine soup 1/4 l consomm or clear meat stock 1/8 l white wine (Gewrztraminer or Pinot Blanc) 100 ml cream 3 egg yolks 1 pinch freshly-grated nutmeg 1 knife-tip of ground cinnamon Salt Croutons: remove toast bread crust and cut into cm cubes. Melt the butter in a frying pan, add croutons and saut until brown while stirring continuously. Sprinkle with ground cinnamon, remove from pan, drain on kitchen paper and set aside. Wine soup: pour the seasoned consomm and the white wine in a saucepan; whisk together the egg yolk and cream and likewise add to the soup. Heat the soup while continuously beating with a whisk until frothy, not allowing the yolk to harden (the soup should never boil). As soon as the soup has attained a creamy consistency, season with nutmeg, cinnamon and salt. Completion: fill the soup in soup cups or plates, sharing the froth equally; sprinkle with croutons and serve immediately. Hints: The soup is likely to turn out best if whisked in a bain-marie (90 C). You can also use sparkling rather than still wine. Wine: Sdtirol Pinot Blanc (Weissburgunder) or Gewrztraminer, depending on which you have used in the soup

Pressed spinach-dumplings on kraut salad

For 4 persons Presskndel 150 g firm white bread or commercial Kndelbrot 100 ml milk 100 g cheese (mature ricotta called Graukse or mountain cheese) 100 g spinach, boiled, well-drained and chopped 2 eggs, 1 tbs. flour Salt 100 g butter for frying Kraut salad 1 small head of white cabbage (400 g), salt 3 tbs. white wine vinegar 4 tbs. oil Pepper, freshly-ground Press-Kndel: cut the white bread into small cubes and place in a dish. Warm the milk, grate or dice the cheese and pour over the bread. Mix the spinach with eggs, flour and salt and add to bread. Knead the mixture well, cover and set aside for 15 minutes. Form dumplings and, using hands, press them flat. Heat the butter in a frying pan and fry dumplings until brown on both sides. In the meantime bring abundant salted water to the boil and simmer the pressed dumplings for 5-8 minutes. Kraut salad: remove the outer leaves of the cabbage, quarter the head and remove the stem. Shred and perhaps simmer briefly in salted water. Prepare the warm cabbage in a dish, season with salt, white wine vinegar, oil and pepper and mix well. Completion: arrange the Kraut; place the cooked pressed dumplings on top, sprinkle with parmesan followed by melted, browned butter. Hints: Serve the pressed dumplings with fried onion rings and parsley leaves. The Press-Kndel are also delicious served in a meat broth. In place of kraut salad you can also use potato salad, May turnip salad or green salad. Wine: Sdtirol Terlaner Weissburgunder (Pinot Blanc)
Soups and hot starters 21

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Cheese gnocchi
For 4 persons Gnocchi 30 g onion 20 g butter 100 g cheese (mature ricotta called Graukse, or mountain cheese) 150 g firm white bread, cubed, or commercial Kndelbrot 2 eggs 100 ml milk 1 tbs. flour In addition 2 tbs. chives, finely chopped Pepper, freshly ground Salt 20 g parmesan, grated 30 g butter, browned 2 tbs. chives, finely chopped Gnocchi: place cubed bread in a dish; peel and finely chop the onion and sweat in butter. Cut the cheese into small cubes and add to the bread together with the fried onion. Mix the eggs with milk, stir well and add to the bread together with the chives. Season with salt and pepper; mix well and knead the dough until uniform and it holds together. Wet your hands, break off pieces of dough and form small, oblong dumplings rolling them between hands, ensuring the surfaces are smooth. Bring salted water to the boil, add gnocchi carefully and simmer for approx. 15 min. Remove, strain, arrange on plates or in a pan, sprinkle with parmesan, followed by browned butter and serve garnished with chopped chives. Cooking time: 15 minutes. Hints: You can add fresh ricotta to the dough to enhance the flavour. As a side dish, serve kraut salad with speck, or a green salad. Wine: Sdtirol Chardonnay

Schlutzkrapfen (pasta parcels)

For 4 persons Pasta 150 g rye flour 100 g wheat flour, 1 egg 5060 ml lukewarm water 1 tbs., salt Filling 150 g spinach, boiled, well-strained and chop ped (approx. 300 g fresh spinach) 50 g onion, peeled and chopped 1/2 clove of garlic, finely chopped 1 tbs. butter 100 g ricotta 1 tbs. parmesan, grated 1 tbs. chives, chopped 1 knife-tip nutmeg, freshly grated Pepper, freshly-groun; salt In addition Grated parmesan, browned butter Chopped chives to garnish Pasta: mix the two types of flour on a pastry board making a well in the centre, season with salt. Whisk the egg with lukewarm water and oil, add to the flour in the centre and, working from the centre, knead to form uniform dough with smooth consistency. Cover with a moist tea towel and set aside for 30 minutes. Filling: sweat onion and garlic, add spinach, and allow to cool a little. Add ricotta, parmesan and chives, season with nutmeg, salt and pepper and mix well. Roll out the pasta as thinly as possible, working quickly to prevent the pasta from drying out. Cutting around a small mould (ie, a cup) cut out circles 7 cm (2 in.) across. Place a teaspoonful of filling in the centre of each, moisten the edges, fold over to make half-moon shapes; press edges together well. Lower the Schlutzkrapfen into boiling salted water, simmer until they rise to the surface, strain and serve sprinkled with parmesan and hot browned butter; garnish with chopped chives. Cooking time: 34 minutes Hint: You can also add pureed potato to the filling. Wine: Sdtirol Pinot Grigio
Soups and hot starters 23

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For 4 persons Sauce 150 g dried chickpeas 80 g onion, peeled and cut into strips 100 g speck, rind removed, cut into strips 80 ml olive oil 80 ml white wine 1/4 l meat stock or chickpea cooking water 1 sprig of rosemary 1 sprig of thyme 1 bay leaf 1/2 clove of garlic, peeled and finely chopped Salt Pepper, freshly ground In addition 400 g roughly cut pasta (maltagliati) Bay leaves to garnish Sauce: soak the chickpeas in abundant cold water the day before, simmer in salted water for approx. 1 hour. In a large pan, sweat the onion and speck in olive oil, remove the
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chickpeas from the cooking water and add. Deglaze with white wine, allow to evaporate, pour in meat stock and simmer slowly for approx. 8 minutes. Just before the end of cooking time, add the herbs (rosemary, thyme, bay leaf) and garlic, season with salt and pepper and set aside. Pasta: cook the maltagliati in abundant salted water until aldente, strain and toss with the sauce, garnish with bay leaves and serve. Cooking time for pasta: approx. 68 minutes Hints: Simmer the chickpeas until they almost disintegrate. You can use this sauce for tagliatelle, pappardelle, open ravioli or as a filling for puff pastry shells and vol-au-vents. Wine: Sdtirol Eisacktaler Riesling

For 4 persons Sauce 200 g boletus mushrooms (Boletus edulis) 3 tbs. olive oil 40 g onion, peeled and finely chopped 100 ml veal stock 100 ml cream 2 tbs. whipped cream 1 tbs. grated parmesan 1/2 clove of garlic, peeled and finely chop ped, Salt Pepper, freshly ground In addition Potato dough (page 37) Parsley leaves Potato gnocchi: make long sausage-like rolls very quickly (1 cm diameter) and cut them into pieces 1 cm long. Using your thumb, roll the gnocchi over the prongs of a fork to give them a ribbed pattern and place on a plate. Mushroom sauce: clean the boletus mushrooms (ceps/porcini) using a small knife, then wipe them with a clean, moist tea towel or rinse them quickly in water. Cut into small slices.

In a frying pan, lightly heat olive oil, sweat the onion, add the mushroom slices and saut for a moment. Add veal stock and cream, and simmer slowly for 5 minutes. Add parmesan and garlic, season with salt and pepper. Completion: bring abundant salted water to the boil in a large saucepan, lower the gnocchi into the water, stir carefully with a wooden spoon and simmer slowly for approx. 1 minute. Remove with a skimming ladle and add to the mushroom sauce. Toss lightly, add the whipped cream, season once more and serve garnished with flat parsley leaves. Hints: Depending on the season you could serve the gnocchi with ragout, tomato-basil sauce, cheese or herb sauce, champignon or chanterelle mushroom sauce. Fresh potato gnocchi freeze well and you can add them frozen to boiling salted water. Wine: Sdtirol Eisacktaler Gewrztraminer

Soups and hot starters 25

Maltagliati (roughly cut pasta) with speck and chickpeas

Potato gnocchi with boletus mushrooms

For 4 persons Filling 30 g onion, peeled and finely chopped 20 g speck 1 tbs. butter 250 g potatoes, boiled, skinned and mashed 60 g ricotta 1 tsp. chopped thyme 2 tbs. grated parmesan or grana padana cheese Salt Pepper, freshly ground In addition 150 g egg pasta Parmesan, grated Onion, cut into strips Speck, rind removed and cut into matchsticks Rosmary Melted butter

Filling: sweat the chopped onion and speck in butter. Mix loosely the potatoes, ricotta, thyme and grated cheese, season with salt and pepper. Pasta parcels: roll out the pasta thinly and cut out circles 6 cm in diameter. Place filling in the centre of each, wet the edges and fold over to form half-moon shaped ravioli pressing the edges together. Completion: simmer the ravioli in abundant salted water for a couple of minutes, remove with a skimmer and strain well. Arrange on plates, garnish with parmesan, onion and speck strips, pour on lightly browned butter and serve. Cooking time: approx. 2 Minutes Hint: try making the pasta with spelt flour. Wine: Sdtirol Mller Thurgau

For 4 persons Sauce 100 g Speck, rind removed and cut into matchsticks 100 g onion, peeled, quartered and sliced 50 ml olive oil 250 g diced tomatoes 1 bay leaf Salt Pepper, freshly ground 1 dried chilli 1 clove of garlic, peeled and finely chopped 1 tbs. chopped parsley In addition 320 g fresh tagliatelle (green and white) 4 sprigs of basil 4 slices of dried tomatoes

Sauce: sweat the onion in olive oil, add the speck and continue frying. Add the chopped tomato and bay leaf, season with salt, pepper and chilli and reduce for approx. 10 minutes. Just before finishing cooking, add the chopped garlic and parsley. Completion: cook the tagliatelle in abundant salted water until al dente, strain and toss in the sauce. Serve garnished with basil and dried tomato slices. Cooking time - sauce: approx. 5 minutes (in der Beschreibung steht 10 Minuten!) Cooking time - pasta: approx. 4 minutes Hints: You can season the sauce with basil and oregano. Use the sauce with other pasta varieties: Maccheroni, Orecchiette, Bucatini Wine: Sdtirol Terlaner Welschriesling

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Soups and hot starters 27

Pasta parcels with ricotta-potato filling and speck

Tagliatelle with speck

Cauliflower quiche
For 4 persons Pastry 250 g flour 80 g butter, cut into cubes, salt 90 ml water Filling 100 g tomatoes 200 g cauliflower, cooked Topping 200 ml milk, 2 eggs 20 g parmesan, grated In addition Parmesan, grated Butter for souffl Tomato sauce Fennel chips, dill tips Pastry: mix the flour, butter and salt and crumble with hands, add water, knead well until smooth, cover and place in refrigerator for approx. 20 minutes. Roll out the dough thinly and arrange in four round, buttered baking tins. Filling: cut the tomatoes and cauliflower into strips and distribute on pastry. Topping: whisk the milk, eggs, parmesan and salt, and pour over the tomatoes and cauliflower.
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Radicchio risotto
Sprinkle with parmesan and flakes of butter, and bake in a preheated oven. Completion: serve the cauliflower quiche with tomato sauce, fennel chips and dill tips. Baking temperature: 180 C Baking time: approx. 20 minutes Hints: You can make the cauliflower quiche in a medium-size baking tin (baking time approx. 40 minutes). You can also use flaky pastry. Instead of fresh tomatoes you can use dried or oven-baked tomatoes. Wine: Sdtirol Weissburgunder (Pinot Blanc) Variations: Speck quiche: use speck cut into thin strips instead of tomatoes in the filling. Pumpkin-goats milk cheese quiche: use edible pumpkin instead of cauliflower, and cubed goats milk cheese instead of tomatoes. For 4 persons Risotto 200 g radicchio, washed and cut into strips 50 g onion, finely chopped 1 clove garlic, finely chopped 2 tbs. oil 100 ml red wine (Lagrein or St. Magdalener) 240 g short-corn rice (Arborio, Carnaroli) 1 l meat stock or water Salt Pepper, freshly-ground In addition 2 tbs. butter 30 g parmesan, grated Risotto: in a large saucepan, sweat the chopped onion and garlic in oil, add the radicchio and continue cooking briefly, pour in the wine and stew until the liquid has almost completely evaporated. Add the rice, stir and slowly add the meat stock, season with salt and pepper and continue simmering while stirring constantly. Thicken with cold butter and parmesan, and serve. Cooking time: approx. 20 minutes Hints: As liquid you can also use chicken stock. You can add a dash of cream or whipped cream to the finished risotto for a more delicate flavour. Wine: Sdtirol Terlaner Chardonnay
Soups and hot starters 29

For 4 persons Ingredients 50 g onion, finely chopped 2 tbs. oil 200 g short-corn rice (Arborio, Carnaroli) 1 sachet saffron powder 40 ml white wine 1 l meat stock 2 egg yolks 2 tbs. parmesan, grated Salt, freshly-ground pepper 100 g Stilfser cheese, cubed In addition Flour, beaten eggs and bread crumbs for coating Oil for deep frying Shavings of parmesan and chervil to garnish Risotto (rice balls): sweat the chopped onion in oil. Add the rice and fry briefly until lightly transparent. Dissolve the saffron powder in white wine and stir into the rice, then slowly add the meat stock, stir frequently and simmer 30

until the rice is al dente. Remove the risotto from the heat, add the egg yolks and parmesan, season with salt and pepper, stir and allow to cool a little. Using wet hands, form small balls and push a piece of Stilfser cheese into the centre of each, roll between hands to form round dumplings. Roll the dumplings in flour, coat with beaten egg, then bread crumbs and deep fry in hot oil until golden. Dry on kitchen paper and serve garnished with shavings of parmesan and chervil leaves. Cooking time for risotto: approx. 20 minutes Frying time for rice dumplings: approx. 2 minutes Frying temperature: 170 C Hint: The rice arancini are also delicious with a tomato or cream cheese sauce. Wine: Sdtirol Eisacktaler Gewrztraminer

For 1 strudel Filling 100 g leek, cut into thin julienne strips 1 clove of garlic, finely chopped 50 g butter 400 g potatoes, cooked, peeled and mashed 300 g white cabbage, shredded and stewed 3 egg yolks 2 tbs. grated parmesan 1 tsp. chopped marjoram Salt and freshly ground pepper 1 tbs. bread crumbs Butter for coating Mousse 60 ml white wine 1 egg yolk Salt and freshly ground pepper 1 tsp. crushed coriander seeds In addition 200 g stretched or flaky pastry 8 prawns, cleaned, heads and shells removed and barbecued 4 small bunches of chervil

Filling: sweat the leek and chopped garlic in butter. Mix the potato, the stewed white cabbage, leek, garlic and egg yolks; season with parmesan, marjoram, salt and pepper. Roll out thinly, then stretch the pastry until very thin and sprinkle with bread crumbs. Arrange the potato-leek mixture on top and roll pastry together loosely. Bake in a pre-heated oven, basting often with melted butter. Coriander mousse: Whisk the white wine and egg yolks in a hot bain-marie until frothy and creamy. Season with salt, pepper and crushed coriander seeds. Completion: Serve the strudel on the coriander mousse, garnished with grilled king prawns and chervil leaves. Baking temperature: 180 C Baking time: approx. 20 minutes Wine: Sdtirol Terlaner Weissburgunder (Pinot Blanc)

Soups and hot starters 31

Rice arancini (balls) filled with Stilfser cheese

White cabbage strudel with prawns on coriander mousse

Asparagus lasagne
For 4 persons Lasagne 150 g fresh egg pasta 1/2 l besciamella (white sauce) 400 g asparagus, green, cooked 200 g tomatoes, peeled and cubed, 30 g parmesan, grated In addition Butter to grease the oven dish Parmesan for topping Chervil or flat parsley leaves to garnish Lasagne: make the pasta and allow to rest. Roll out (if possible with a pasta machine) and cut into 8 cm (3 ) wide, lightly rounded squares. Simmer the lasagne sheets in salted water until al dente (approx. 3 minutes; for commercial lasagne see packaging). Remove with a skimmer and transfer to cold water, strain, dry on kitchen paper. Remove the asparagus tips and slice the stalks. Grease the oven dish and fill with layers of pasta, besciamella sauce, asparagus tips and slices, as well as tomato cubes. Top with asparagus tips and a little tomato, sprinkle with parmesan and flakes of butter. Bake in a preheated oven, allow the topping to brown a little and serve garnished with chervil leaves. Baking temperature: 180 C Baking time: approx. 25 minutes Hint: The lasagne tastes better if you allow to it rest before eating. Wine: Sdtirol Eisacktal Sylvaner Variations: Courgette lasagne: used sliced courgettes instead of asparagus. Artichoke lasagne: used cooked artichokes instead of asparagus.

Mozzarella with aubergines

For 4 persons Ingredients 12 aubergine slices, cm (1/5 inch) thick 4 tbs. olive oil for frying 200 g tomatoes, sliced 2 mozzarella balls, 125 g each, sliced Butter for greasing the oven dish 150 ml tomato sauce 1 tbs. basil, finely chopped Salt Pepper, freshly-ground 2 tbs. parmesan, grated Fry the aubergine slices quickly on both sides in hot oil, remove from the frying pan and dry on kitchen paper. Competion: in a greased oven dish, arrange the aubergine slices, tomato and mozzarella slices in layers, season with basil, pepper and salt. Sprinkle with parmesan and bake in a pre-heated oven. Baking temperature: 200 C Baking time: approx. 10 minutes Hints: Serve mozarella with aubergines as a side dish for meat dishes. Serve this dish as a vegetarian main course. Wine: Sdtirol Vinschgau Pinot Grigio
Soups and hot starters 33

32

Beetroot dumplings on sauted leeks

For 4 persons Dumplings 120 g firm white bread, cubed 50 g onions, finely chopped 20 g butter 100 g beetroot, peeled, boiled and chopped 2 eggs 50 g mature ricotta or mountain cheese, crumbled 20 g flour Salt 1 tbs. parsley, finely chopped In addition 100 g leeks, sliced and sauted 4 tbs. beetroot slices 50 ml cream sauce Beetroot Dumplings (Kndel): place the cubed bread in a bowl. Sweat the onion in butter and pour over the bread. Put the beetroot together with the eggs in a blender and puree. Add to the bread with crumbled ricotta. Add the flour, season with salt, add parsley then knead the ingredients well and set aside for 15 minutes. Using wet hands, form mediumsize dumplings (40 g each) and simmer in salted water. Completion: arrange sauted leek and the dumplings cut in half on plates and serve with thin beetroot slices and cream sauce. Cooking time: approx. 15 minutes Hint: Do not keep the dumplings (Kndel) in water for long or they will lose their colour. Wine: Sdtirol Meraner

Beetroot flan
For 4 persons (produces a small flan 20 24 cm or 8 in ) Pastry 130 g flour 50 g butter 50 ml water Salt Filling 50 g leek, cut into strips 20 g speck, cut into strips, rind removed 20 g butter 300 g beetroot, cooked, peeled and cut into strips Topping 1/4 l milk 2 eggs 1 egg yolk 20 g parmesan, grated Salt In addition Chervil and grated parmesan for gratin crust Butter for gratin crust Cheese sauce Cress Pastry: crumble the butter into the flour, season with salt, add water and knead. Set aside for approx. 1 hour. Filling: sweat the sliced leek and speck in butter. Pre-heat the oven to 180 C. Roll out the dough thinly and place into a baking tin greased with butter. Arrange the sliced beetroot, speck and leek on top. Topping: whisk the milk, eggs, egg yolk, parmesan and salt and pour over the beetroot-leek mixture. Sprinkle with chervil and grated parmesan, butter shavings on top and bake in the oven. Completion: serve the beetroot flan in slices with cheese sauce and cress. Baking temperature: 180 C Baking time: approx. 25 minutes Wine: Sdtirol St. Magdalener
Soups and hot starters 35

34

For 4 persons Filling 2 Golden Delicious apples 50 g diced speck 1 tbs. butter, salt 2 tbs. ricotta 1 tbs. chopped parsley, pepper Balsamic vinegar butter 2 shallots, finely chopped 120 g butter 4 tbs. balsamic vinegar, salt In addition Potato dough (page 37) 4 tbs. parmesan flakes 1 tbs. chervil leaves Filling: peel, core and dice the apples. Briefly fry the speck in butter. Add the apples, salt lightly and continue frying briefly. Remove from heat and allow to cool a little. Add the ricotta and parsley, season lightly with pepper and mix the ingredients. Potato pasta: roll out the potato dough on a floured surface until approx. cm thick and, using a 36

round object, cut out discs 8 cm (3 in ). Place the filling in the centre of each, fold over to form half-moons and press the edges together firmly. Place the ravioli into a floured dish and keep in the refrigerator until required. Balsamic butter: fry the shallots in butter until golden, add the balsamic vinegar and season lightly with salt. Completion: simmer the potato ravioli in salted boiling water, remove when they rise to the surface and arrange on plates, 4 per portion. Serve sprinkled with parmesan flakes and balsamic vinegar butter. Cooking time (ravioli): approx. 2 minutes Hint: You can add durum wheat flour, butter and parmesan to the potato pasta dough. Wine: Sdtirol Goldmuskateller, off-dry

For 4 persons Sauerkraut 500 g sauerkraut 3/4 l water 100 g speck whole 3 juniper berries 5 peppercorns 1/2 tsp. cumin seeds 1 by leaf 50 g butter 100 g chopped onion 2 cloves of garlic, finely chopped, 1 tbs. flour, salt, freshlyground pepper Potato dough 300 g potatoes 1 egg yolk 1 tbs. butter, melted 100 g flour 1 knife-tip grated nutmeg, salt In addition Oil for deep-frying Sauerkraut: if the sauerkraut tastes too sour, squeeze out liquid or dilute with cold water. Put the sauerkraut in a saucepan, pour in water, add the speck, juniper berries, peppercorns, cumin seeds and bay leaf, season lightly with salt, cover and simmer

slowly for approx. 1 hours. Heat the butter, sweat the onion and garlic, dust with flour and make a light brown roux, mix with the sauerkraut, season and continue simmering for further 10 minutes. Potato dough: peel the potatoes, cube and simmer in salted water for approx. 20 minutes. Strain, dry by evaporation, and pure them. Mix the potato pure with the egg yolk and melted butter and leave to cool. Knead in the flour, nutmeg and salt. Potato rissoles: roll out the dough until 1-2 mm thick. Using a pastry wheel, cut out circles and deep-fry in hot oil until golden. Completion: serve the fried rissoles with sauerkraut. Frying temperature: 180 C Frying time: approx. 2 minutes Hints: You can add a teaspoonful of aniseed to the rissole dough. Tinned sauerkraut only needs to simmer for 2030 minutes. Wine: Sdtirol Gewrztraminer

Soups and hot starters 37

Potato pasta parcels with Golden Delicious apples and balsamic vinegar butter

Potato rissoles with sauerkraut

Fish, meat and side dishes

Fillet of Arctic char with beetroot in a horseradish sauce Tuna on radicchio Veal roulades filled with mountain cheese
38

40 41 42 43
39

Roasted leg of suckling lamb with herb butter and potatoes

Pork steaks with apple and cauliflower pure 44 Braised beef in St. Magdalener sauce with potato pure Roast potatoes with rosemary Sassi potatoes Cauliflower with butter and breadcrumbs Battered cauliflower 45 46 46 47 47

Soups and hot starters

Filet of Arctic char with beetroot in a horseradish sauce

For 4 persons Sauce 50 g horseradish, finely grated 1 tbs. onion, finely chopped 30 g butter 125 ml dry white wine 125 ml dry vermouth 250 ml fish stock 250 ml cream Salt, freshly-ground pepper Fish 4 medium-sized char, filleted Beetroot 400 g beetroot, cooked, peeled and cut into strips 1 tbs. butter, salt, freshly-ground pepper In addition 12 slices of beetroot, dried Chervil leaves Shavings of horseradish Sauce: to make the horseradish sauce, sweat the onion with the horseradish in a little butter, deglaze with white wine and vermouth. Allow to evaporate a little, pour in the fish stock and reduce by half, then add the cream. Continue to simmer very briefly. Season with salt and pepper, sieve and mix in the remaining butter. Fish: roll up the char fillets with the skin on the outside, tie together with kitchen string. Steam the fish fillets for approx. 3 minutes. Beetroot: Heat the sliced beetroot in a little butter, season with salt and pepper. Completion: Arrange the beetroot on plates with the fish fillets, the horseradish sauce, the dried beetroot slices, the horseradish shavings and the chervil and serve. Wine: Sdtirol Pinot Grigio
40

Tuna on radicchio
For 4 persons Radicchio 200 g radicchio 200 ml red wine (St. Magdalener or Lagrein) 200 ml chicken stock or water 2 tbs. balsamic vinegar 50 ml olive oil Salt Freshly ground pepper 1 tbs. icing sugar In addition 2 steaks of tuna, 220 g each Salt Freshly ground pepper 30 ml olive oil for frying 20 g pine nuts, toasted Basil pesto Dill tips to garnish Radicchio: remove the radicchio leaves from the stem and steep in hot water to dissolve the bitter substances. Reduce the red wine and chicken by one third, add balsamic vinegar and olive oil, season with salt and pepper. Caramelise the icing sugar in a pan, add the radicchio leaves and pour in the reduced red wine and chicken stock. Simmer slowly for approx. 7 minutes. Tuna: season the tuna steaks with salt and pepper, and fry in hot olive oil on both sides. Completion: cut the tuna through crosswise and arrange on plates on the braised radicchio; serve with pine nuts, basil pesto and dill tips. Cooking time, fish: 46 minutes, depending on the thickness of the tuna. Hint: In place of radicchio you can use chicory or endive. Wine: Sdtirol Lagrein Kretzer (ros)

Fish, meat and side dishes 41

Veal roulades filled with mountain cheese

For 4 persons Veal roulades 4 escalopes of veal, each 120 g (thigh or back) Salt, pepper 4 slices of speck (rind removed) 100 g mountain cheese, cut into strips 4 sage leaves Flour for coating the roulades Oil for frying 1 tbs. butter 100 ml white wine In addition 200 ml tomato sauce Olives for garnishing Sage leaves and sprigs of rosemary to garnish of the escalopes a little to prevent the filling from falling out, then roll up firmly from one of the narrow ends and secure with toothpicks. Dust the roulades with flour, shaking off excess flour. Heat oil in a frying pan and fry the roulades over high heat on all sides until brown. Reduce heat, add butter, deglaze with white wine, cover and continue frying for 6 minutes or roast in the oven. Completion: Arrange the tomato sauce on hot plates, cut the roulades in two, place on the sauce and serve garnished with olives, sage leaves, rosemary and olive oil. Frying time: approx. 10 minutes Hints: If you prefer you can use turkey escalopes and mozzarella in place of mountain cheese. The roulades are delicious served filled with grilled aubergines and courgettes. Wine: Barrique-aged Sdtirol Chardonnay Sdtirol Kalterer See Classico

Roasted leg of suckling lamb with herb butter and potatoes

For 4 persons Ingredients 1 leg of suckling lamb, approx. 600 g Salt Pepper, freshly-ground 2 tbs. oil for frying Herb butter 1 tbs. butter 1 tbs. mint 1 tsp. thyme 1 tsp. rosemary 1 tsp. sage 1 clove of garlic, skinned and crushed all herbs finely chopped Potatoes 800 g waxy (low starch) potatoes 3 tbs. olive oil Salt 60 g olives 1 tsp. parsley, finely chopped Lamb: remove fat from the leg of lamb, season with salt and pepper and fry in hot oil on all sides until brown, then roast in the oven until medium-rare in the centre (core temperature approx. 60 C). Remove the leg of lamb from the oven and set aside for approx. 5 minutes. Herb butter: melt the butter in a pan, add the chopped herbs and garlic, and use to coat the lamb. Potatoes: peel, wash and dice the potatoes and blanch in boiling salted water. Strain and fry quickly in hot olive oil, then continue cooking in an oven at 180 C for approx. 30 minutes, turning frequently. Add olives and parsley just before finishing cooking. Completion: carve the leg of lamb and serve with herb butter and potato cubes. Roasting temperature: 180 C Roasting time: approx. 3040 minutes Hint: You can also serve with potatoes au gratin, sliced peppers cooked with oil, tomato and onion, or asparagus. Wine: Sdtirol Pinot Noir (Blauburgunder)

Veal roulades: beat, lightly salt and pepper the veal escalopes and place a slice of speck in the centre of each. Add strips of cheese and a sage leaf on top of the speck, leaving an area free along the left and right edges of the meat. Turn up the long edges
42

43

Fish, meat and side dishes

Pork steaks with apple and cauliflower pure

For 4 persons Pure 200 g cauliflower, cubed 100 ml milk 100 ml cream 30 g butter, salt Apple 1 apple 1 tbs. butter, 1 tbs. sugar 4 tbs. white wine Steaks 4 pork steaks, 140 g each, salt Pepper, freshly-ground 2 tbs. oil for frying 1 tbs. butter 1 sprig of rosemary 4 sage leaves 4 tbs. white wine Pure: simmer the cubed cauliflower in milk, cream, butter and salt for approx. 20 minutes, then pure. Apple: peel, core and cut the apple into 8 segments. In a pan, caramelise the sugar in butter until golden brown, deglaze with white wine, add the apple segments and cook for 2 minutes.
44

Braised beef in St. Magdalener sauce with potato pure

For 4 persons Ingredients 800 g beef (brisket or shoulder) Salt, pepper 4 tbs. oil for frying 300 g mirepoix (chopped onion, carrot, celery) 100 g tomatoes 30 g tomato paste 1/4 l St. Magdalener (red wine) 1 clove of garlic 3/4 l meat stock 2 tbs. dried boletus mushrooms (ceps), soaked in a little water 1 thyme and rosemary sprig 1 sage leaf 1/2 bay leaf In addition 1 tbs. cold butter, and diced, sauted bread and speck to garnish Braised beef: season the meat with salt and pepper. In an oven pan, fry the meat in oil on all sides until brown, then remove from the pan. Put the chopped root vegetables into the pan, sweat and pour away the excess fat. Add the tomatoes and tomato paste to the vegetables. Deglaze with red wine, add the meat and allow the liquid to evaporate almost completely. Add the clove of garlic, the meat stock, mushrooms, thyme, rosemary, sage and bay leaf; cover and braise in the oven until the meat is tender, turning it at regular intervals. Remove the meat from the oven pan and keep warm. Skim the fat from the sauce and reduce for around 15 minutes, season, thicken with a little flour and stir in the butter. Completion: Carve the meat and serve garnished with bread and speck cubes. Braising temperature: 160-180 C Braising time: 2-2 hours Hint: As a side dish we recommend pured potatoes and broccoli flowerlets. Wine: Sdtirol St. Magdalener classico

Steaks: season the steaks with salt and pepper and fry in a little hot oil, 3 minutes on one side, the other side approx. 2 minutes. Remove from the pan and leave to rest for a few minutes. Pour away the oil, replace with cold butter, rosemary and sage, add white wine, reduce and sieve. Completion: Arrange the pork steaks on hot plates, decorate with apple segments around the sides and serve with cauliflower pure, the sauce and parsley leaves. Hints: The dish looks more attractive served with vegetables contained in small baskets made from potato pure Instead of pork you can use saddle of veal, chicken breasts or turkey steaks. Wine: Sdtirol Merlot

45

Fish, meat and side dishes

Roast potatoes with rosemary

For 4 persons Ingredients 800 g waxy (low starch) potatoes 3 tbs. oil Salt 1 tbs. butter 1 tbs. rosemary needles Peel and wash the potatoes, dice or slice thickly and blanch for a few moments in salted boiling water. Toss into an oven pan with hot oil, season with salt and roast in the oven, turning frequently. Just before completion add butter and rosemary. Roasting temperature: 200 C Roasting time: approx. 30 minutes

Sassi potatoes
For 4 persons Ingredients 12 new potatoes 3 tbs. oil for frying Salt 2 tbs. butter 2 tbs. bread crumbs Scrub the potatoes, cut the larger ones in half and blanch in salted boiling water for 3 minutes. Heat the oil in an oven pan, toss in the potatoes, season with salt and roast in the oven, turning now and then. Just before finishing cooking stir the potatoes in butter and bread crumbs and serve. Roasting temperature: 210 C Roasting time: approx. 30 minutes Hint: In place of new potatoes you can also use firm-cooking, sliced potatoes.

Cauliflower with butter and breadcrumbs

For 4 persons Ingredients 600 g cauliflower 50 g butter 3 tbs. breadcrumbs 1 tbs. parsley, finely chopped; salt Clean the cauliflower, cut out the flowerlets and simmer them in salted water for approx. 10 minutes; strain and set aside. Melt the butter in a frying pan, add the breadcrumbs, fry until golden, mix with the cauliflower flowerlets, sprinkle with parsley and serve. Variation: Cauliflower Mimosa style: mix a chopped hard-boiled egg and chopped chives into the breadcrumbs.

Battered cauliflower
For 4 persons Batter 120 g flour 120 ml milk, plus 120 ml white wine or beer 1 egg yolk Salt 1 tbs. olive oil 1 egg white In addition 600 g cauliflower Oil for deep frying Clean the cauliflower, cut out the flowerlets and simmer them in salted water for approx. 10 minutes, strain and leave to cool. Batter: mix the flour, milk, white wine or beer and olive oil, stir to make a uniform batter. Mix egg white and salt, whisk until stiff and blend in. Completion: dip the cauliflower flowerlets in the batter and deep fry in hot oil. Frying temperature: 180 C Frying time: Approx. 3 minutes

46

1 Roast potatoes with rosemary 2 Sassi potatoes

1 Cauliflower with butter and breadcrumbs 2 Battered cauliflower 3 Cauliflower Mimosa style 3

47

Fish, meat and side dishes

Desserts and drinks

Apple fritters Apple strudel with short crust pastry Grape strudel with grappa mousse Raspberry parfait with yoghurt-honey sauce Red wine cherries with mascarpone Apricot Kndel with butter and breadcrumbs Honey tartlets with apples and red wine Ricotta souffl Honey and amaretto parfait Apple tart Yoghurt crme with strawberries and ice cream Almond crusted cake with vanilla cream filling Rice pudding Trauttmansdorff with raspberries Apple Kndel Strawberry bowl Spring apple drink Summer apple drink Autumn apple drink 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 64 65 65

Soups and hot starters

Apple fritters
For 4 persons Apples 2 apples Juice of half a lemon Batter 125 g wheat flour 1/8 l milk or beer 2 egg yolks 1/2 sachet vanilla sugar 1 tbs. oil 2 egg whites 1 pinch of salt 1 tbs. sugar In addition Oil for deep frying 3 tbs. sugar and 1 tbs. ground cinnamon 4 lemon balm leaves 12 raspberries Apples: peel and core the apples and cut into segments approx. cm thick. Sprinkle them with lemon juice set aside for 10 minutes. Batter: pour the flour into a bowl, add milk or beer and stir to obtain batter with a smooth consistency. Stir in the egg yolk, the vanilla sugar and oil. Add a pinch of salt to the egg whites and stir, add sugar and whisk until stiff, then blend carefully into the batter. Completion: Using a fork, dip the apple segments into the batter and deep fry until light brown. Mix the sugar and cinnamon and roll the fritters in it. Garnish the apple fritters with the raspberries and lemon balm leaves, and serve. Frying temperature: 180 C Frying time: 2-3 minutes Hint: Serve in a bowl of chocolate with vanilla sauce and cinnamonflavoured soft ice cream. Wine: Dessert style Goldmuskateller

Apple strudel with short crust pastry

For 1 strudel Pastry 300 g flour 200 g butter 100 g caster sugar 1 egg (or 2 egg yolks) 1 sachet vanilla sugar 1 knife tip of grated lemon peel 1 pinch of salt Apple filling 600 g apples 50 g sugar 50 g bread crumbs, fried in a little butter 40 g sultanas 20 g pine nuts, 2 tbs. rum 1 sachet of vanilla sugar 1/2 tsp. ground cinnamon 1 knife tip grated lemon peel In addition Egg for coating Pastry: sift the flour in a heap onto a pastry board making a well in the centre. Cut the butter into cubes, mix with the egg, the vanilla sugar, the lemon peel and salt and work until the mixture is creamy. Knead quickly into the flour until the dough is smooth and uniform. Wrap in cling film and place in the refrigerator for an hour. Apple filling: peel and core the apples, cut into thin slices and mix with sugar, breadcrumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and lemon peel. Pre-heat the oven to 180C. Apple strudel: Roll out the dough on a floured pastry board in a rectangular shape (approx 40 x 26 cm -16 x 10 ) and place on a buttered (or covered with baking paper) baking tray. Arrange the filling lengthways along the middle. Fold the strudel together, coat with beaten egg, decorate with any remaining dough and bake in the oven. Baking temperature: 180 C Baking time: approx. 35 minutes Hint: Dust with caster sugar and serve with whipped cream flavoured with cinnamon. Wine: White dessert wine

50

Desserts and drinks 51

Grape strudel with grappa mousse

For 1 strudel Filling 400 g grapes, washed, halved and seeded 80 g butter, 30 g sugar 3 egg yolks 40 g grated hazelnuts 40 g grated almonds 3 egg whites, 50 g sugar 1 knife tip grated lemon peel 1 knife tip grated orange peel Mousse 2 egg yolks, 40 g sugar 40 ml grappa 40 ml apple juice In addition 200 g plain strudel (stretch) dough Butter for coating Mint for garnishing Filling: mix the soft butter with 30 g sugar until fluffy, add egg yolk, lemon and orange peel, then blend in grated hazelnut and almond. Beat the egg white with 50 g sugar until stiff and blend into the mixture. Grape strudel: dust a tea towel well with flour, place the dough 52 on top, flour its surface well and roll out a little. Then, using your hands, stretch the dough carefully on all sides until translucent in places. Place the filling in the centre. Remove any thick edges. Roll up and, using the tea towel, manoeuvre the strudel onto a buttered baking tray, seam-side down. Coat the strudel with melted butter and bake in the oven until golden brown. Grappa mousse: pour the egg yolk, sugar, grappa and apple juice into a steel bowl and heat in a bain-marie beating continuously until fluffy. Completion: serve the strudel lukewarm in slices with grappa mousse, icing sugar and mint leaves. Baking temperature: 180 C Baking time: 30-40 minutes Hints: You can use cherries or apricots instead of grapes. Serve the strudel with vanilla sauce or zabaglione instead of grappa mousse. You can use short crust pastry rather than plain stretch pastry. Wine: Sweet Rosenmuskateller

Raspberry parfait with yoghurt-honey sauce

For 4 persons Parfait 150 g raspberries 80 g icing sugar 1/2 tbs. lemon juice 1 tbs. rum 300 ml whipped cream Wafer mixture 22 g flour 32 g sugar 25 g melted butter 25 g egg white Sauce 125 g plain yoghurt 1 tbs. honey In addition 300 g raspberries 4 sprigs of woodruff or mint Raspberry parfait: pure the raspberries, mix with icing sugar, lemon juice and rum. Blend in the whipped cream. Line small round dishes with cling film, spoon in the mixture and freeze for at least 2 hours. Wafer mixture: mix the flour, sugar, melted butter and egg white and place in the refrigerator for approx. 15 minutes. Pre-heat the oven to 180 C. With the help of a mould, spread long, thin strips of wafer mixture on a lightly-buttered baking tray and bake for 2-3 minutes until light brown. Place immediately on a round object (cup, rolling pin etc) to shape. Yoghurt-honey sauce: mix the plain yoghurt with honey. Completion: arrange the remaining raspberries on flat plates. Remove the raspberry parfaits from the dishes by cutting around the rims with a knife, or dip for a moment in warm water, slice them obliquely in half and arrange in the centre of plates. Serve immediately decorated with the yoghurt-honey sauce, wafers and woodruff.

Hints: Try strawberry parfait for a change. In place of yoghurt-honey sauce you can use vanilla or cinnamon sauce. Simple coffee cups can also be used to freeze the parfait. 53

Desserts and drinks

Red wine cherries with mascarpone

For 4 persons Cherries 250 ml red wine 60 g sugar 1 piece of lemon peel 1 piece of orange peel 3 cloves 1 cinnamon stick 400 g cherries, stones removed Mascarpone meringue 120 g mascarpone 1 tbs. icing sugar 1 tbs. corn flour 1 tbs. grappa 1 egg yolk, 1 egg white 30 g sugar In addition 4 balls of vanilla ice cream 4 sprigs of mint Red wine cherries: reduce the red wine by one third. Add sugar, lemon peel, orange peel, cloves and cinnamon stick and bring back to the boil. Add the cherries and simmer for 1-2 minutes. Remove from the heat, cover and leave to cool.
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Mascarpone meringue: in a bowl, mix the mascarpone with icing sugar, corn flour, grappa and egg yolk and stir well. Mix the egg white with sugar and whisk until stiff. Stir the mascarpone mixture and add carefully the stiff egg white. Place in the refrigerator for 30 minutes. Pre-heat the oven to 250 C. Pour the red wine cherries into deep plates with a little liquid. Arrange the mascarpone mixture on top and bake in the oven with strong top heat until the topping turns an attractive brown. Completion: garnish with vanilla ice cream and serve immediately. Baking temperature: 250 C Baking time: approx. 2 minutes Hints: You can prepare this dessert with strawberries, raspberries or blackcurrants. In place of mascarpone you can use ricotta.

Apricot Kndel with butter and breadcrumbs

For 6 dumplings Ricotta dough 40 g butter, 10 g sugar 1 sachet of vanilla sugar 1 pinch of salt, 1 egg 150 g ricotta 50 g flour In addition 6 small apricots 60 g marzipan 1 tbs. butter 60 g white breadcrumbs 1/2 tsp. ground cinnamon 2 tbs. sugar 2 tbs. melted butter Ricotta dough: beat soft butter, sugar, vanilla sugar and salt until creamy. Add the egg, ricotta and flour while beating continuously. Cover and place in a refrigerator for approx. 15 minutes. Apricot dumplings: wash, dry and cut into one side sufficiently deep to remove the stone but do not halve. Fill the centre of each with 10 g marzipan. On a floured worktop, roll out the dough thinly and cut into 6 equal squares (7 x 7 cm; 2 x 2 ). Wrap each apricot in a square of dough, sealing the edges well, and form dumplings. Simmer lightly in salted water. Melt the butter, add the breadcrumbs and fry while stirring until light brown. Remove the dumplings from the water, strain well, roll them in the breadcrumbs and serve sprinkled with sugar, cinnamon and melted butter. Simmering time: approx. 8 minutes Hints: You can use sugar lumps instead of marzipan. Apricot dumplings are delicious served with strawberry or vanilla sauce. You can also roll the dumplings in cracknel crumbs. Potato dough (page 37) is also suitable for this dish. Wine: White dessert wine

Variations: Plum Kndel: Use plums in place of apricots. If you make cherry or strawberry 55 Kndel leave away the marzipan.

Desserts and drinks

Honey tartlets with apples and red wine

For 4 persons Tartlets 125 g butter, 70 g honey 1 knife-tip grated lemon peel 80 g marzipan 3 egg yolks, 3 egg whites 1 pinch of salt 125 g flour 1/2 sachet of baking powder 250 g apple cubes 1 tbs. grappa Apples 400 g apples 200 ml full red wine 1 orange, juice of 100 g sugar, 1 tbs. honey 1 cinnamon stick 1 piece of lemon peel 2 cloves In addition Whipped cream, almonds, berries, mint leaves Honey tartlets: beat soft butter with honey and grated lemon peel until creamy. Continue beating while adding marzipan, then egg yolks. Salt the egg whites and whisk until stiff. Mix the baking powder with the flour. Alternat56 ing, add apple cubes, flour, grappa and stiff egg white to the mixture. Line an oven tray with parchment paper, spread the mixture on top and bake. Apples with red wine: peel and core the apples and cut into uniform segments. Heat the red wine, orange juice, sugar, honey, cinnamon stick and cloves in a saucepan and marinate the ingredients for approx. 10 minutes (do not bring to the boil!). Sieve, place the apple segments into the liquid and marinate for approx. 10 minutes. Completion: cut out tartlets from the cake, arrange on plates with the apple segments, decorate with whipped cream and almonds, berries and garnish with mint leaves. Baking temperature: 170 C Baking time: approx. 25 minutes Hints: Try pears, apricots, plums etc in place of apples. Serve the honey tartlets with white wine sauce. Wine: Rosenmuskateller (red Muscat dessert wine)

Ricotta souffl
For 4 persons Ingredients 150 g ricotta 3 egg yolks 1 tsp. corn flour 1 knife tip of grated lemon peel 10 ml rum 2 egg whites 1 pinch of salt 30 g sugar In addition Butter to grease the ramekin dishes Sugar for sprinkling Souffl: grease the ramekin dishes with butter beaten until creamy, then sprinkle with sugar. Stir the ricotta until smooth, add the egg yolk and corn flour, flavour to taste with lemon peel and rum. Season the egg white with salt and stir, add sugar, whisk until stiff and blend carefully into the souffl mixture. Completion: spoon the mixture into ramekin dishes until threequarters full. Line an oven-proof dish with parchment paper, pour in hot water until two fingers high, put in the ramekin dishes and bake in a pre-heated oven. Allow to cool a little, loosen the edges with a knife and invert onto serving plates. Baking temperature: 150-160 C Baking time: approx. 30 minutes Hint: This dish is delicious served with marinated strawberries or plums. Wine: Sweet dessert white (Passito)

Desserts and drinks 57

Honey and amaretto parfait

For 1 600 g Pyrex dish Parfait 3 egg yolks 1 egg 80 g honey 3 tbs. amaretto liqueur 80 g crushed amaretto biscuits 250 ml whipped cream In addition 1 tbs. melted chocolate 4 sprigs of mint Honey-amaretto parfait: in a mixing bowl, beat the egg yolk and egg with honey, heat in a bain-marie while beating continuously until creamy (heat up to 80 C). Remove from the heat, add amaretto liqueur and amaretto biscuits and stir. Blend in the whipped cream. Line the dish with cling film, pour in the mixture, smooth the surface and knock the sides of the dish little to ensure the parfait is distributed well. Cover with cling film and freeze for at least 3 hours. Completion: invert the dish onto a tray to remove the honeyamaretto parfait, slice, serve decorated with melted chocolate and garnished with mint leaves. Hint: You can add coarsely crumbled meringue biscuits, finely chopped candied fruit or sour black cherries. Variations: Mandorlata parfait: freeze 100 g of mandorlata (almond flavoured) cake, crumble and mix into the parfait instead of amaretto biscuits. Zabaione parfait: 100 ml marsala wine reduced by half and mixed into the parfait instead of amaretto liqueur; use coarsely crushed sponge fingers.

Apple tart
For 1 pie dish (28 cm/11 ) Shortcrust pastry 130 g butter, in chunks 150 g sugar 1 knife tip of grated lemon peel 1 sachet vanilla sugar 1 egg 2 tbs. milk 250 g flour 1/2 sachet baking powder 1 pinch of salt In addition 400 g apples 2 tbs. sugar for sprinkling 100 g apricot jam for spreading 20 g pine nuts, toasted Pastry: work soft butter, sugar, lemon peel and vanilla sugar until butter chunks are no longer discernable. Add the egg and milk, knead well with the flour, baking powder and salt. Set aside for hour before use. Completion: roll out the dough to a round shape (approx. 28 cm/11 diameter) and place into a flat, round pie dish; peel, core apples, cut into segments and distribute over the dough, sprinkle with sugar and bake in a pre-heated oven. While the tart is still hot, spread with apricot jam, sprinkle with toasted pine nuts and serve. Baking temperature: 180 C Baking time: approx. 30 minutes Hints: You can use 500 g of flaky pastry in place of short crust pastry. Wine: Sweet white dessert (passito) Variations: Apricot tart: Use apricot segments instead of apple. Plum tart: Use plum slices in place of apple. Pear tart: Substitute apple with pear segments.

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Desserts and drinks 59

Yoghurt crme with strawberries and ice cream

For 4 persons Crme 1 1/2 leaves of gelatine 350 ml plain yoghurt 50 g sugar 1 pinch of salt 1/2 sachet of vanilla sugar or 1/2 vanilla pod 1 knife-tip grated lemon peel Strawberries 125 g strawberries 80 g rhubarb In addition 4 balls of strawberryyoghurt ice cream 4 sprigs of mint Yoghurt crme: soak the leaves of gelatine in abundant cold water for approx. 10 minutes. Heat the yoghurt and sugar in a saucepan. Squeeze out the gelatine and add with salt, vanilla sugar and grated lemon peel. Wait for the mixture to cool, chill small dishes or glasses in cold water, fill with the mixture and place in the refrigerator for at least 2 hours until it sets. Completion: you can garnish the edge of the yoghurt crme with slices of strawberry and rhubarb and complete with strawberry ice cream, candyfloss and mint leaves. Hints: You can sprinkle the yoghurt crme with toasted and sliced almonds. You can also serve the yoghurt crme with orange sauce or marinated strawberries.

Almond crusted cake with vanilla cream filling

For 1 baking tray Yeast dough 400 g flour, 120 ml milk 25 g fresh yeast, 40 g butter, 50 g sugar, 3 eggs 1 sachet vanilla sugar 1 knife tip grated orange peel 1 pinch of salt Almond mixture 60 g butter 100 g sugar 150 g almond flakes 2 tbs. cream Vanilla cream 250 ml milk 1 sachet vanilla sugar 1 knife tip grated lemon peel 1 pinch of salt, 2 egg yolks 60 g sugar, 30 g flour 2 leaves of gelatine, soaked in water 2 tbs. rum 200 ml whipped cream In addition Butter to grease the baking tin Yeast dough: pour the flour into a bowl and form a well in the centre. Stir the crumbled yeast with lukewarm milk, soft butter and sugar until dissolved and pour into the well and leave in a warm place for 20 minutes. Add the eggs, vanilla sugar, orange peel and salt, and beat until the dough begins to make

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bubbles and no longer sticks to the side of the bowl. Cover and leave to rise for another 20 minutes. Almond mixture: over a medium heat, mix the cream with the butter; add sugar and almond flakes, stir until the sugar caramelises. Vanilla cream: Bring to the boil 200 ml milk with vanilla sugar, lemon peel and salt. Mix the remaining milk with egg yolks, sugar and flour. Pour in the boiling milk mixture, continue to simmer while stirring for 1 to 2 minutes. Squeeze out the gelatine and stir into the hot cream, remove from the heat and stir frequently while it cools. Blend in the rum and whipped cream. Completion: Roll out the dough on a floured surface 1 cm (0.40 in.) thick, place on a greased baking tray. Spread the almond mixture on top and bake in a pre-heated oven. Slice the cake through the middle horizontally, spread one surface with the vanilla cream, place the other half on top and leave for 1 hour in a cold place, cut into portions and serve. Baking temperature: 180 C 61 Baking time: Approx. 30 minutes Wine: Sweet white dessert wine (passito)

Desserts and drinks

Rice pudding Trauttmansdorff with raspberries

For 4 persons Rice 1/2 l milk 50 g sugar 1 knife tip grated lemon peel 1 sachet vanilla sugar 1 pinch of salt 50 g short-grain rice (Arborio or Carnaroli) 2 leaves of gelatine 30 g sultanas, halved 2 tbs. of cherry brandy 150 ml cream In addition 125 g raspberries 4 tbs. raspberry sauce 1 tbs. honey 1 tbs. pistachio nuts, chopped coarsely 1 tbs. sultanas Rice pudding: heat the milk with sugar, lemon peel, vanilla sugar and salt. Add the rice and simmer over a low heat for around 30 minutes until al dente. Squeeze out the gelatine leaves and stir into the hot rice, then add the sul62

Apple Kndel
For 8 small dumplings Dumplings 1 tbs. butter 50 g grated almonds 50 g breadcrumbs 1/2 sachet vanilla sugar 1 knife tip of ground cinnamon 1 tbs. rum 1 knife tip grated lemon peel 1/2 tbs. lemon juice 1 egg yolk 1 egg white 1 tbs. to taste, depending on sweetness of apples In addition Oil for deep frying Apple dumplings (Kndel): fry the apple chunks briefly in butter. Add the almonds, breadcrumbs, vanilla sugar, cinnamon, rum, lemon peel, lemon juice and egg yolk. Mix the egg white with sugar, whisk until stiff and blend into the apple mixture carefully. Set aside the Kndel mixture for approx. 15 minutes. Form small dumplings from the mixture and chill in the refrigerator for approx. 20 minutes, then deep fry in hot oil. Frying time: 1 to 2 minutes Frying temperature: approx. 160 C Hints: Serve the deep-fried dumplings with poppy-seed mousse, raspberries, apple chips and wafers. Sauces: apple dumplings are delicious served with strawberry, apple, orange , apricot , vanilla, mascarpone, caramel, cinnamon, white wine, mulled wine etc sauce. Parfait (semifreddo): made using raspberries, strawberries, honey, mandarins etc. Mousses: chestnut, yoghurt mousse, etc. Garnishings: almond brittle, wafers, caramelised sugar threads, caramelised apple slices, strewed plums, cinnamon cream, etc. Wine: Sweet hite dessert wine (passito)

tanas. Make the rice gel either by immersing the container into iced water or putting into the refrigerator. Just before the rice sets, mix in carefully the liqueur and whipped cream. Spoon the rice pudding into cold-rinsed souffl cups and chill for at least 2 hours. Completion: dip the cups into hot water to loosen the contents and invert onto plates. Arrange raspberries around the rice pudding, drizzle a little honey over it and garnish with chopped pistachios and sultanas. Hints: Steep the sultanas in rum. You can substitute sultanas with candied fruits. If you havent got souffl cups use ordinary cups. Milk rice burns easily; for this reason stir carefully over a low heat. Wine: Rosenmuskateller (sweet red Muscat)

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Strawberry bowl
For 8 persons Ingredients 500 g strawberries 150 g icing sugar, depending on sweetness of berries 50 ml Cognac or brandy 50 ml Grand Marnier 250 ml orange juice, freshly-pressed 1/2 l white wine, dry 1/2 l sparkling wine, dry Clean the strawberries, halve or quarter, place into the punch bowl and sprinkle with icing sugar, pour Cognac or brandy and Grand Marnier over them and leave in the refrigerator to marinate for 2 to 3 hours. Pour in the orange juice and white wine and chill. Add chilled sparkling wine before serving.

Spring apple drink

For 1 person Ingredients 60 ml apple juice 10 ml Campari 30 ml sparkling wine Garnishing Slice of lemon Peppermint leaves Pour apple juice and Campari into a glass and stir. Fill up with sparkling wine. Hint: You can use prosecco in place of sparkling wine.

Summer apple drink

For 1 person Ingredients 50 ml apple juice 1 ball of strawberry ice cream 1 knife tip of ground cinnamon Garnishing 1 strawberry cut in half 1 slice of lemon Pour the apple juice into a receptacle, add the strawberry ice cream and cinnamon and mix briefly. Stick half a strawberry and slice of lemon onto a toothpick and place on top of the glass.

Autumn apple drink

For 1 person Ingredients 50 ml apple juice 2 tbs. Grand Marnier (orange liqueur) 1 tbs. Aperol 1 tbs. lemon juice Mix the apple juice, Grand Marnier, Aperol and lemon juice in a glass and serve well chilled.

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1 Spring apple drink 2 Summer apple drink 3 Autumn apple drink

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Products bearing the quality symbol form the culinary foundation of South Tyrols cuisine. It must be a major objective for us to place locally-grown or produced food products on our menus, use them to reinterpret our dishes and provide our guests with memorable and unique culinary delights.
Reinhard Steger
President of the South Tyrolean Associations of Chefs (SKV)