Professional Documents
Culture Documents
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.
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.
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
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
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
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
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Ricotta cream with leek Butter with apple and thyme Mountain cheese and tomatoes Herb ricotta
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Cold starters 15
Apple-thyme butter
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
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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
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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
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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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)
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.
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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
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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
Potato pasta parcels with Golden Delicious apples and balsamic vinegar butter
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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
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)
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
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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
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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.
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
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1 Cauliflower with butter and breadcrumbs 2 Battered cauliflower 3 Cauliflower Mimosa style 3
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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
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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
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.
Variations: Plum Kndel: Use plums in place of apricots. If you make cherry or strawberry 55 Kndel leave away the marzipan.
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)
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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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)
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)
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.
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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)