South Tyrolean specialities and Mediterranean delicacies

Ingredients for 4 people:
140 g flour
100 ml milk
100 ml cream
6 egg yolks
½ packet vanilla sugar
6 egg whites
1 pinch of salt
40 g sugar
Butter for frying
Icing sugar to sprinkle on top
50 ml rum and 20 g icing sugar for the flambé

Preparation:

South Tyrolean specialities made easy: Mix the flour, milk, cream, egg yolk and vanilla sugar into a smooth mixture. Beat the egg white with the salt and whisk with sugar into peaks. Fold the egg white mass into the flour mixture. Then preheat the pan, heat up a knob of butter in it, add the mixture and fry on both sides until brown. Cut the Schmarren into quite large pieces and sprinkle a bit of icing sugar over them, add the knobs of butter and deglaze with a bit of rum. Arrange the Schmarren on a plate and sprinkle with icing sugar.

Baking time: 10–15 minutes

Jasmin wishes you good luck!

Ingredients for pastry:
250 g butter
250 g sugar
500 g flour
6 eggs
vanilla sugar
Lemon peel
1 pinch of salt

THE South Tyrolean speciality among South Tyrolean specialities: sieve the flour in a heap onto a smooth surface and press a pit into the middle of the flour mountain. Then add the diced butter with the sugar, eggs, vanilla sugar, lemon peel and salt into the middle and knead the whole thing into pastry dough. Wrap the dough in cling film and place it in the fridge for about an hour.

Ingredients for the filling:
600 g Golden Delicious
30 g breadcrumbs
90 g sugar
30 g sultanas
20 g pine kernels
20 g ground almonds
15 g roughly chopped walnuts
½ tsp cinnamon
1 pinch Lemon peel

Roll the dough out until it is 1 cm thick, place the apple filling on top and fold the left and right of the strudel pastry over the filling. Glaze the strudel with an egg and bake in an oven for approx. 40 minutes.

Baking temperature: Top and bottom heat 180 °C

Jasmin wishes you good luck!

Ingredients for 4 people:
650 g potatoes
180 g flour
45 g butter
2 eggs
Salt
Butter for frying

Preparation:
Cook the potatoes in their skins and then peel and put them through a potato ricer while they are still hot. Work the melted butter, flour, salt, eggs and potatoes into a smooth mixture. Divide the dough up into four pieces on a floured work surface and roll out until approx. 3 to 4 mm thick. The dough sheets are now divided into hand-sized squares and deep fried in hot fat. Fresh sauerkraut goes brilliantly with this South Tyrolean speciality, “Erdäpfelblattler”.

Peppi wishes you good luck!

Ingredients for 4 people:

For the veal cheeks:
4 veal cheeks
2 carrots2 onions
1 stick of white celery
½ a leek
70 g tomato puree
750 ml Santa Maddalena/St. Magdalener red wine
500 ml stock or brown veal broth
2 bay leaves
6-7 black peppercorns
2 tsp starch
Salt and pepper

For the mushroom “gröstl”:
8 medium Val Pusteria/Pustertal new potatoes in their skins
4 shallots
2 cloves of garlic
Roughly 200 g fresh mushrooms
2 sprigs of leaf parsley
A bit of thyme

Remove the tendons and trimmings from the veal cheeks. Brown the cheeks seasoned with salt in a hot pan on both sides, now add the diced root vegetables with the onions to the pan and brown. Add the tomato puree, brown slightly, add the Santa Maddalena/St. Magdalener and let it reduce to half. Add the brown veal broth and spices and put everything in a pot with lid into the oven preheated to approx. 165 °C and slowly cook it for about half an hour. Every now and again pour sauce over the meat. Take the cheeks out of the sauce, thicken it using the starch (dissolved in water), bring the whole thing to the boil and then pour it through a fine sieve.
Wash the potatoes and boil in their skins in salted water for approx. 25 to 35 minutes. Leave them to cool and place in the fridge for 20 minutes. Then peel the potatoes and cut into slices, fry in fat afterwards until they are light brown. Fry the cleaned and sliced mushrooms in another pan, add the diced shallots, chopped garlic and parsley. Now add the fried mushrooms and sprig of thyme to the browned potatoes, toss and season with salt. No place the veal cheeks on a plate, pour the pureed sauce over it and arrange the mushroom “gröstl” next to them. Decorate with a bit of thyme and my favourite dish and a classic among South Tyrolean specialities is ready to eat.

Willi wishes you good luck!

Ingredients for 4 people:
40 g onions
1 clove of garlic
30 g dried mountain hay (from over 1,700 m altitude) from non-fertilised mountain pastures
A bit of olive oil
1 tbsp flour
500 ml meat stock (or vegetable stock)
300 ml fresh cream
40 g Alpine butter
Salt, pepper, nutmeg (ground)
50 g brown bread
Dried mountain flowers (mallow, dandelion, marigold, cornflower, wild thyme)

Preparation:
South Tyrolean specialities combined in one dish: lightly heat the olive oil in a pot, gently sauté the onions and garlic. Add the mountain hay, sprinkle with flour and deglaze with white wine. Pour the meat broth and cream over it, bring to the boil and leave to simmer for approx. 15 minutes. Strain the soup through a sieve, add some of the dried mountain flowers and the cold butter and mix with a hand blender. Season with salt, pepper and nutmeg. Serve with golden brown bread croutons and the rest of the mountain flowers.
Tip: Make sure you stick to the short cooking times so that the aromas do not evaporate.

Willi hopes you have great fun cooking the South Tyrolean specialities at home.

Ingredients for the dough:
200 g flour
70 g rye flour
20 g melted butter
100 ml milk
50 ml cream
2 tbsp rum
1 pinch of salt

Ingredients for the filling:
200 g blueberries
1 tbsp lemon juice
2 tbsp rum
100 g curd
70 g honey
1 tbsp cinnamon

Preparing these South Tyrolean specialities:
Mix the flour, rye flour, butter, milk, egg yolk, cream, rum and salt and knead into a smooth dough then place in the fridge for 20 minutes. Then roll out the dough into thin, oval sheets (approx. 20 cm long, 6 cm wide) and place the filling on the dough sheets using a spoon. Glaze the edge of the dough with a bit of water, fold the whole thing together and gently press well to seal. Deep fry the doughnuts in very hot fat and sprinkle with a bit of icing sugar. The sweet South Tyrolean specialities are ready!

Baking temperature: 190 °C

Baking time: roughly 3 minutes

Ingredients:
200 g diced dry white bread
1 small onion
2 cloves of garlic
300 g finely diced fresh mushrooms
Chives
Salt
2 tbsp flour
4 eggs

Preparation:
Brown the finely chopped onion and garlic with the mushrooms and mix with the diced dry white bread. Add the chives, eggs and flour, add a bit of water as required. Shape the gnocchi using a tablespoon and add to boiling salt water for approx. 10 minutes. This South Tyrolean speciality should be served with grated parmesan and melted butter.

Ingredients for 4 people:
400 g cooked, floury potatoes (cold)
2 egg yolks
120 g flour
Salt
Nutmeg

For the filling:
½ chopped onion
20 g butter
70 g quark
2 tbsp grated parmesan
1 tbsp chopped parsley
Salt
Nutmeg
Pepper

Preparing these South Tyrolean specialities:
Press the potatoes through a potato ricer, add the flour, egg yolk, salt and nutmeg and knead quickly into a dough. Brown the onions and garlic for the filling, then mix in the quark, parmesan, parsley, salt and nutmeg. Roll the potato dough out until it is 4 mm thick and cut out circular pieces using a pastry cutter (approx. 7 cm diameter). Place the quark mass into the middle of the dough using a small spoon.  Moisten the edge of the dough with a bit of water and then fold the dough together into a half crescent shape. Press the edge of the dough using your fingers and boil the “Schlutzkrapfen” in salt water for 4 to 5 minutes. Serve with fried mushrooms, fresh parmesan and chives. This is one of the most popular South Tyrolean specialities!

Ingredients for 4 people:
200 g diced dry white bread
300 g leaf spinach
Salt, pepper, nutmeg
2 to 3 eggs
½ onion and 2 cloves of garlic, finely chopped

Preparation:
Blanch the spinach in salt water, rinse with cold water and squeeze well. Finely chop the spinach and mix with the eggs in a mixer. Moisten the bread slightly with water and add the salt, pepper, nutmeg, onion and garlic. Add the spinach mixture to the bread and mix everything together well. Shape the dumplings and boil in salt water for 10 minutes. Serve the classic among South Tyrolean specialities with brown butter and grated mountain cheese.

Ingredients for 4 people:
6-7 white rolls
100 g South Tyrolean bacon
1 Kaminwurze (intense tasting, smoked raw sausage)
4 eggs
2 tbsp flour
½ finely chopped onion
Salt, chives, milk

Preparing these South Tyrolean specialities:
Cut the diced dry bread rolls, bacon and Kaminwürze sausage into small cubes. Mix the bread, bacon, onion, Kaminwürze, chives, flour and salt well. Add the eggs and mix a bit of milk in as required. Let the dough rest until it is firm enough to be able to shape roughly 5 to 7 cm large dumplings using your hands. Bring salt water to the boil and simmer the dumplings for 10 minutes.

Ingredients for 4 people:
250 g diced dry white bread
Milk
2-3 eggs
Vegetable oil for frying
½ finely chopped onion
Chives or chopped parsley, flour and salt
Finely chopped cheese (Leifer, Tyrolean grey cheese, Gorgonzola, Emmental)

Preparing these intense tasting South Tyrolean specialities:
Mix the ingredients well and add the eggs. Shape the dumplings, press them flat and brown on both sides in hot fat. Then let them simmer in boiling salt water for 6 minutes and serve with cabbage salad