Our secret recipes

Ingredients

• 100 g butter
• 130 g flour
• 500 ml milk
• 200 g tangy Alpine cheese, grated
• 5 eggs

Preparation

First, make a béchamel sauce using the butter, flour and milk. Then add the grated, tangy Alpine cheese and remove the pan from the heat. Stir in the eggs and pour the mixture into buttered and breadcrumb-coated soufflé dishes. Bake the soufflé mixture in the oven, then serve warm.

Ingredients for 4 person

•  170 g white bread
• 50 g raisins
• 125 ml milk
• 500 ml cream
• 1 tb rum
• chocolate flakes

Preparation

Cut the white bread into cubes and place in a shallow bowl. Spread the raisins over the bread and moisten with a little milk. Lightly beat the cream with a bit of sugar, add the rum and spread evenly over the bread. 
Cover the snow milk and put it in the fridge for 1 hour. 
Before serving on a plate, sprinkle the snow milk with grated chocolate or cinnamon.

Ingredients for 4 people

• 500 g diced dumpling bread
• 300 g cooked beetroot - alternatively, use the same amount of speck, cheese or spinach
• 5 eggs
• 3 tbsp finely chopped onion
• 6 tbsp finely chopped parsley or chives
• 150 g Alpine cheese
• Up to ¼ litre milk, as needed — use sparingly, as beetroot adds plenty of moisture
• A little flour and butter
• Garlic and seasoning, to taste

Preparation

Briefly sauté the onion and garlic in butter, then purée the cooked beetroot. Place the bread in a bowl and moisten it with milk. Add all the ingredients except the cheese, along with the seasoning, to the bread and work everything into a dough.

If the mixture is too dry, add a little milk; if it is too wet, fold in a little flour. Leave the mixture to rest in the refrigerator for at least 15 minutes so that the bread absorbs the moisture evenly.

With moistened hands, shape the mixture into dumplings, placing a cube of cheese in the centre of each one. Gently simmer in salted water for about 15 minutes. Serve with cheese sauce, Parmesan, melted butter and chives.

Tip: These dumplings are also delicious with a creamy cheese sauce, braised leeks or a mixed salad.

Ingredients for 4 people

Ingredients for the dough

• 150 g rye flour
• 100 g wheat flour
• 1 egg
• 50–60 ml lukewarm water
• 1 tbsp oil
• Salt

Ingredients for the filling

• 150 g cooked spinach (around 300 g fresh spinach)
• 50 g onion, finely chopped
• ½ garlic clove, finely chopped
• 1 tbsp butter
• 100 g quark or ricotta
• 1 tbsp Parmesan
• 1 tbsp chives
• A pinch of nutmeg, freshly ground pepper and salt

To serve

• Parmesan
• Brown butter
• Chives

Dough preparation

Salt and combine both flours, then arrange the flour in a mound on a work surface, creating a well in the centre. Whisk the egg with the lukewarm water and oil. Pour the liquid into the well and knead from the inside out until a smooth dough forms. Cover and leave the dough to rest for 30 minutes.

Filling and preparation

Finely chop the spinach. Sauté the onion and garlic in butter, add the spinach and allow the mixture to cool slightly. Then add the quark or ricotta, Parmesan and a little chives. Season with nutmeg, salt and pepper, then mix well.

Roll out the dough thinly using a pasta machine and work quickly so it does not dry out. Cut out rounds approximately 7 cm in diameter. Place the filling in the middle of each round using a small spoon or piping bag. Moisten the edges with a little water, fold the dough into half-moons and press the edges together firmly with your fingers.

Cook the Schlutzkrapfen in salted water. Remove them with a slotted spoon, arrange on plates, sprinkle with Parmesan and serve with brown butter and chives.

Ingredients for 4 people

• 1 onion, finely chopped
• 5 slices of South Tyrolean speck
• 200 g tomato sauce
• 100 g Bolognese sauce
• 50 ml cream
• A little finely chopped parsley
• 1 garlic clove
• Depending on your taste, add a few chanterelles, peas or button mushrooms

Preparation

Sauté the onion and speck in a pan. Then add the tomato sauce and Bolognese sauce. Season the sauce with salt, pepper and a little garlic, and let it simmer gently for a while. Finally, add a little cream and refine the sauce with parsley.

Ingredients for 4 people

• 6 egg whites
• 6 egg yolks
• 15 g sugar
• 3 tbsp flour
• 180 g flour
• Rum
• 140 ml milk
• Butter, for frying
• Raisins
• Icing sugar
• Fruit compote or applesauce, to serve
• A pinch of salt

Preparation

For this delicious Kaiserschmarrn, first whisk the flour, sugar, salt and egg yolks with the milk in a bowl until you have a smooth, thick batter. In a separate bowl, beat the egg whites until stiff, then gently fold them into the batter.

Melt the butter in a large, shallow pan until foaming. Slowly pour in the batter and cook until lightly browned on both sides.

Then place the pan in a preheated oven at a moderate temperature (fan oven at approximately 180°C) and bake for 10–12 minutes, until the Kaiserschmarrn is lightly golden brown. Remove the pan from the oven and use two forks to tear the cooked pancake into irregular pieces.

Add the raisins, mix well and return the pan to the still-hot oven for approximately one minute. Arrange the shredded pancake on plates, dust with sugar and serve with compote of your choice or applesauce.

Ingredients for 4 people

• 250 ml milk
• 55 g sugar
• 15 g vanilla custard powder
• Lemon zest
• 1 pinch of salt
• 2 egg yolks
• 1 vanilla pod

Preparation

Bring 200 ml of the milk, the sugar and the vanilla pod to the boil. In the meantime, whisk together the remaining milk with the lemon zest, salt, vanilla custard powder and egg yolks.

Add this mixture to the hot milk and cook the vanilla sauce for 5 minutes, stirring continuously.

Makes 1 strudel

Ingredients for the dough

• 300 g flour
• 200 g butter
• 100 g icing sugar
• 1 egg, or 2 egg yolks
• 1 sachet vanilla sugar
• A pinch of grated lemon zest
• A pinch of salt

Ingredients for the filling

• 600 g apples
• 50 g sugar
• 50 g breadcrumbs, toasted in a little butter
• 40 g raisins
• 20 g pine nuts
• 2 tbsp rum
• 1 sachet vanilla sugar
• ½ tsp cinnamon
• Grated lemon zest
• 1 egg, for brushing
• Icing sugar, for dusting
   

Preparation

For the pastry, sift the flour onto a work surface and make a well in the centre. Cut the butter into cubes and place it in the well together with the icing sugar, egg, vanilla sugar, lemon zest and salt. Work the ingredients together until no butter pieces remain visible, then quickly knead with the flour to form a smooth dough. Wrap in cling film and leave to rest in the refrigerator for about one hour.

For the filling, peel and core the apples, cut them into thin slices and mix with the sugar, toasted breadcrumbs, raisins, pine nuts, rum, vanilla sugar, cinnamon and lemon zest.

Preheat the oven. Roll out the dough on a floured work surface into a rectangle measuring approximately 40 × 26 cm. Place it on a buttered or parchment-lined baking tray. Spread the apple filling over the dough and fold the pastry around the filling to form a strudel.

Brush the strudel with beaten egg, decorate with the remaining strips of pastry and bake in the oven. Dust with icing sugar before serving.

Baking temperature: 180°C
Baking time: 35 minutes

Ingredients for the pasta dough

• 120 g flour
• 40 g Pala pear flour
• 40 g durum wheat flour
• 70 g whole egg
• 40 g egg yolk
• Salt and a little olive oil

Ingredients for the Pala pear sauce

• 2 Pala pears
• 10 g butter
• 1 egg yolk
• Fresh chopped herbs of your choice
• Salt and freshly ground pepper

Preparation

For the pasta dough, knead all ingredients into a smooth dough, cover and leave to rest for approximately one hour. Roll out the pasta with a pasta machine, cut into tagliatelle and cook in salted water until al dente.

Tip: Always use a sufficiently large pot with plenty of water. The pasta needs space to move freely while cooking.

For the Pala pears, peel them and cut into small, even cubes. Season the butter with salt and pepper and whip it in a mixing bowl until light and fluffy. Gradually add the egg yolk, then fold in the fresh herbs.

Place the diced Pala pears and the butter, egg-yolk and herb mixture in a pan over low heat, then season to taste. Keep the heat low, otherwise the egg yolk may curdle. The tagliatelle come straight from the hot water and already bring enough heat.

Finally, toss the tagliatelle in the seasoned butter with the diced Pala pears. Arrange on plates, garnish with fresh herbs and leaves, and serve.

Ingredients for the meat

• 800 g veal shoulder seam
• Vegetables:
  • 1 onion
  • 1 carrot
  • 1 celery stalk

Other ingredients

• 50 ml oil, for searing
• 125 ml red wine
• 1 tsp tomato purée
• 500 ml brown stock or meat broth
• Salt and pepper
• 2 bay leaves
• Rosemary and thyme

Preparation

Season the veal shoulder seam with salt and pepper. Heat the oil in a roasting pan and sear the meat on all sides. Remove the meat from the pan.

Finely dice the onion, carrot and celery. Add the vegetables to the roasting pan and sauté them in plenty of oil. If necessary, drain off any excess fat. Add the tomato purée and herbs to the vegetables, deglaze with the red wine and return the meat to the pan.

Add the brown stock or meat broth, cover the pan and braise in the oven at 110°C for approximately 4 hours.

Ingredients for 4 people

Potato roulade

• 80 g softened butter
• 3 egg yolks
• 50 ml cream
• 100 g potatoes, cooked and passed through a sieve
• A pinch of grated nutmeg
• 3 egg whites
• Salt
• Flour, as needed

Radicchio filling

• 30 g onion
• 1 garlic clove
• 1 tsp butter
• 300 g cooked radicchio, finely chopped
• A pinch of grated nutmeg
• Freshly ground pepper
• Salt
• Grated Parmesan

To serve

• Butter
• Grated Parmesan
• Tomato sauce
• Basil strips

Preparation Roulade

Cream the butter until light and fluffy, then gradually stir in the egg yolks. Add the liquid cream, cooled mashed potatoes, grated nutmeg and salt.

Beat the egg whites with a pinch of salt until stiff. Gently fold them into the butter-and-potato mixture, alternating with the flour. Preheat the oven to 180°C.

Line a baking tray with parchment paper, spread the mixture evenly to a thickness of approximately ½ cm and bake in the oven. Allow to cool slightly, then carefully remove from the paper.

Preparation Radicchio filling

Peel and finely chop the onion and garlic. Sauté them in the butter, add the radicchio and season with salt, pepper, grated nutmeg and Parmesan.

Spread the filling over the baked potato sponge and roll it up. Warm the roulade briefly, cut it into slices approximately 2 cm thick and serve with Parmesan, foaming butter, tomato sauce and strips of basil.

Ingredients

• 300 g dumpling bread
• 150 g Alpine or mountain cheese, grated
• Eggs
• 1 onion, finely chopped and sautéed
• Chopped parsley
• Salt
• Pepper
• Nutmeg
• Butter, for sautéing and frying

Preparation

Finely chop the onion and sauté it in butter. Mix the dumpling bread with the grated cheese. Then add the sautéed onion, eggs and seasonings, and mix everything well.

Shape the mixture into dumplings and flatten them slightly. Fry the dumplings in a pan on both sides until golden brown. Serve with a selection of salads or in a soup.

Makes 2 baking trays

Ingredients

• 1.8 kg flour
• 900 ml water
• 20 g olive oil
• 60 g salt
• 50 g fresh yeast
• Rosemary, to taste
• Additional olive oil and salt, for finishing

Preparation

Dissolve the yeast in lukewarm water. Combine the flour, salt, a little rosemary and olive oil. Make a well in the centre, pour in the dissolved yeast and knead with the dough hook of a stand mixer until you have a smooth dough. Cover and leave to rise in a warm place for approximately 30 minutes.

Knead the dough again and roll it out into rectangles, approximately 20 × 30 cm, on a floured work surface. Line the baking trays with parchment paper and place the dough on them. Use the handle of a wooden spoon or your fingers to press dimples into the dough. Cover again and leave to rise for approximately 10 minutes.

Drizzle the bread with 3–4 tbsp olive oil, then sprinkle with salt and the remaining rosemary. Place in a preheated fan oven at 200°C and generously spray with water. Bake for 10–15 minutes, until golden brown.

Remove from the oven, drizzle with approximately 2 more tbsp olive oil, cover with a clean kitchen towel and allow to cool.

Ingredients for 4 people

Vegetables

• 200 g peeled culinary pumpkin
• 20 g leek
• 20 g carrots

Other ingredients

• 30 g butter
• 30 g flour, or 50 g sliced potatoes
• 1 litre vegetable stock
• 1 egg yolk
• 50 ml cream
• 1 garlic clove, peeled
• ½ tsp thyme
• Freshly ground pepper
• Salt

Garnish

• ½ onion, cut into strips and sautéed in a little butter
• 40 g speck, cut into strips and roasted

Preparation

Peel the pumpkin with a knife. Cut one third of it into small cubes, cook until tender and set aside for the garnish.

Clean the leek, peel the carrots and dice both. Sauté them in the butter. Cut the remaining pumpkin into larger cubes, add it to the pan and sauté briefly. Dust with flour or add the sliced potatoes. Pour in the vegetable stock, season with salt and pepper, and cook until all vegetables are tender.

Blend the soup with the raw garlic and thyme until smooth. Before serving, whisk together the egg yolk and cream, then stir the mixture into the soup. Serve garnished with the cooked pumpkin cubes and roasted speck strips.

Makes 12–15 dumplings

Ingredients

• 300 g quark or low-fat curd cheese
• 200 g crustless toast bread, cut into cubes
• 2 eggs
• 40 g melted butter
• Breadcrumbs, if needed
• A little icing sugar, to taste
• Nougat, for filling
• Sweet breadcrumbs
• Butter and cinnamon, for the coating

Preparation

Mix all ingredients together well. If the mixture is too soft, add some breadcrumbs.

Shape the mixture into dumplings, fill each one with nougat and roll them in sweet breadcrumbs.

Heat the breadcrumbs with butter and cinnamon in a pan.

Ingredients for 4 people

Meat

• 4 rib-eye steaks (entrecôte), 150 g each

Vegetables

• 400 g onions

Other ingredients

• 60 ml oil, for frying the onions
• 50 ml oil, for searing the meat
• 125 ml red wine
• 250 ml brown stock or meat broth

Seasoning

• 1 tsp paprika
• 2 tbsp finely chopped parsley
• Freshly ground pepper
• Salt

Preparation

Peel the onions and cut them into rings. Fry the onions in plenty of hot oil for approximately 15 minutes, until evenly browned and crisp. Drain off any excess fat, season with salt, deglaze with red wine and add the brown stock or meat broth. Reduce for a few minutes.

If necessary, make a few small cuts along the edges of the rib-eye steaks so that the meat does not curl up while frying. Lightly pound the steaks and season with salt, pepper and paprika.

Heat the oil in a shallow frying pan. Add the steaks and sear for approximately 3 minutes. Turn them over and fry for a further minute. The meat should remain pink inside. Remove the steaks from the pan and place them on a preheated serving platter.

Drain off any excess fat from the pan, add the onion sauce and bring it briefly to the boil. Return the steaks to the sauce for a moment, then serve with the onion sauce and parsley.