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Recipes from the kitchen:
Kasnocken (small dumplings with melted cheese) |
300 g stale white bread ¼ l milk 300 g sliced cheese (e.g. Emmental, Tilsit, Edam, Gouda…) 1 onion, 1 tblsp. flour, 3 eggs 2 tblsp. chives and parsley, salt 80 g butter, 60 g parmesan cheese |
Pour the lukewarm milk over the stale bread, allow to soak in. Cut the cheese into cubes and mix well with the onions that you have previously fried in butter, the flour, eggs, chives, parsley, salt and soaked bread. Shape the dough with your flat hand into dumplings (using a tablespoon, if necessary), and cook in salted water for 15 minutes. Sprinkle with parmesan cheese and pour browned, melted butter over it. The Kasnocken are originally made using Alpine cheese. |
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Marillenknödel (Apricot dumplings)
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1 kg potatoes, 80 g soft butter, 50 g wheat semolina, 1 egg, 2 egg yolks, salt, 250 g flour, 1 ½ kg apricots cube sugar, 180 g butter 150 g breadcrumbs sugar, cinnamon |
| Cook the potatoes in their skins, allow the steam to escape in a warm oven, peel when still hot, press through the potato press, allow to cool down a little, then mix with butter, semolina, salt, egg and egg yolks, sieve in the flour and mix to a smooth dough( if necessary, add more flour). Allow the rest for a while. Roll out the dough on a floured surface to ½ am thickness, cut into squares (7x7 cm), fill the apricots each with one lump of sugar and fold the dough around them. Boil lightly in salted water for ten minutes. Melt the butter, brown the breadcrumbs while stirring constantly. Drain the apricot dumplings, toss in breadcrumbs and then sprinkle with sugar and cinnamon. The Tyrolean kitchen team wishes you good luck |
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ALPHOTEL TYROL****, Eisendle family | Racines di Dentro 5/B | I-39040 Racines (BZ) - South Tyrol - ITALY
tel. 0039 0472 659 158 | fax 0039 0472 659 202 | info@alphotel-tyrol.com
Job market | Imprint | © IBIG
tel. 0039 0472 659 158 | fax 0039 0472 659 202 | info@alphotel-tyrol.com
Job market | Imprint | © IBIG
