Take some of that "Carezza Feeling" home with you after your holiday!
It's not hard to take some of that marvelous vacation feeling with you when you return home after your holiday. These recipes – assembled by our foremost innkeepers and restaurateurs – are easy for you to replicate at home. You all know the saying, "Love goes through the stomach." And this is true of your love for your vacation spot, too.
The Antermont: Bacon dumplings
Ingredients for 4 servings:
- 250 g white bread, at least two days old
- 150 g of South Tyrolean bacon
- 3 eggs
- 250 ml of milk or mineral water
- 1 onion
- 50 g of butter
- 30 g of flour
- Parsley and chives, to taste
- Salt and pepper
Preparation:
Mix together the eggs and milk (or mineral water) and add to the diced white bread. Sauté the finely chopped onion in the butter together with the finely diced bacon in a pan. Add the parsley and flour. Season to taste with salt and pepper and allow to stand for 30 minutes. If this mixture becomes too soft, add some additional diced bread (but no additional flour insofar as this would make the dumplings hard). Take this mixture and form eight dumplings by hand – be sure to thoroughly knead the mixture while doing this. Allow the dumplings to soak for about 15 minutes in boiling salt water. Sprinkle with chives and serve in meat or vegetable broth. This dish is also the perfect side dish for goulash (see below).
The Masaré Hut: Beef goulash
Ingredients for 4 servings
- 800 of beef (e.g., shoulder or shank) - preferably from local suppliers
- 300 g of onions
- Oil for frying
- 2 tablespoons of tomato paste
- Red wine
- Salt
- Chives
Preparation:
Cut the beef into small pieces and quickly sear in a little oil. Take the seared pieces of meat out of the pot. Then add a little oil and sauté the diced onions in the same pot. Add the tomato paste and briefly cook. Douse with the red wine so that everything is lying in the wine. Season with salt and allow to simmer for two hours. Finally, bind using starch mixed with cold water. Season to taste with salt and pepper and finally garnish with chives. Serve with the dumplings (see above).
The Franzin Alm: Vinschgerln
Ingredients for about ten Vinschgerln:
- 350 g of wheat flour
- 450 g of rye flour (type 1)
- 42 g of yeast (one cube)
- 800 g of water (at 27 °C / lukewarm)
- 25 g of salt
- 10 g of anise
- 10 g of carraway seed
- 5 g of fennel
Preparation:
Mix all of the ingredients together in a bowl for five minutes. Then knead for five minutes using the kneading hook. Allow to rise for about 30 minutes and then form into same-sized pieces using plenty of flour. Place on oven pan and allow to rise for another 30 minutes - be sure to place the pieces of dough far enough apart from each other so that they don't stick to each other. Slide the oven pan into the oven, which should be pre-heated to 230 °C. For the first five minutes, make sure there is enough steam in the oven so that the dough can continue rising. Depending upon their size, the Vinschgerln will be done in about 20 to 30 minutes. When you tap the bottom of the Vinschgerln and they sound hollow, then they are done to perfection.
Laurin's Lounge: Potato ravioli stuffed with alpine cheese
Ingredients for 4 servings:
For the potato ravioli
- 500g of potatoes
- 150 g of flour
- 40 g of egg yolk
- 10 g of butter
- A pinch of salt
- A pinch of pepper
- A pinch of nutmeg
For the filling
- 250 g of alpine cheese – ideally from the Learner Farmstead dairy in Deutschnofen
- 150 ml of milk
- 100 ml of cream
- 30 g of butter
- 30 g of flour
- 1 of egg yolk
For the garnish
- Chopped chives
- Roasted onions
- Shredded alpine cheese or parmesan
Preparation:
Wash the potatoes, boil them, and then peel them. Let the potatoes cool off and then mash them. Then mix with the remaining ingredients to form a homogeneous mass. Allow to rest for 15 minutes. In the meantime, prepare the cheese fondue. To do this, remove the cheese rind and dice into small cubes. Bring the milk and cream to a boil, add the cheese, and allow to melt at low temperature. Also melt the butter and mix with the flour and fold into the milk-cream-cheese sauce. Fold in the egg yolk and allow everything to cool to room temperature.
Take rolling pin and roll out the potato dough and cut out raviolis. Now fill the cheese fondue into a pastry bag, fill the cut-outs, and close them. Cook for about 6 minutes in boiling saltwater and garnish with the roasted onion, chives, melted butter, and shredded cheese.
The Hennenstall: Perfect steaks
Ingredients for two servings:
- 1 T-bone steak, at least 4 cm thick, weighing about 1 kg, preferably dry-aged from a local supplier
- Fleur de Sel salt
Preparation:
Take the meat out of the refrigerator at least an hour prior to preparation and then sear on both sides for two minutes over direct heat or a hot griddle so that it forms a crust with plenty of roasting aroma. Then allow to stand over indirect heat on the griddle or in the oven for about 15 minutes so that the flavor and juices can develop and spread. Given the use of high-quality meat, you will get a wonderfully tender steak. To achieve precise results, we suggest you use a meat thermometer to determine the right degree of doneness. A temperature of 55 °C is perfect. Finally, free the meat from the bone, cut into portions, and sprinkle with Fleur de Sel salt.
The Messnerjoch Hut: Kaiserschmarrn
Ingredients for 2 to 3 large portions:
- 750 ml of milk
- 400 g of flour
- 2 of eggs
- 1 packet of vanilla sugar
- 1 pinch of salt
- Neutral oil for baking
- Powdered sugar to sprinkle over the prepared dish
Preparation:
Beat the flour, milk, eggs, and vanilla sugar together with salt to make a smooth batter. Heat some oil in a large frying pan, pour the Kaiserschmarren batter into the pan and wait until the bottom side attains a nice, golden-brown color - then flip.
Wait until the other side also attains a golden-brown color. When the Kaiserschmarrn is done, slice it into strips. Arrange on serving plate and sprinkle with powdered sugar. Serving suggestion: Serve with cranberry sauce or apple sauce.
