South Tyrol is known as a place where North and South, rural and modern collide and mingle. And, this special bond has also left its mark in our kitchen. Let us share some culinary secrets to native and rural deliciousness with you! Buckle up because you will enjoy this ride along tasty recipes, inspiring to cook and indulge! Treat yourself today!
The "Spitzbuben"
A South Tyrolean delicacy filled with homemade jam, bringing back the sweetness of summer!
Ingredients for about 30 pieces:
130 g icing sugar 1 pinch of salt
1 kg vanilla sugar, 1 tablespoon rum
250 g soft butter, 400 g flour
3 egg yolks and a bit baking powder
¼ grated lemon peel 2 tbsp milk
Other: jam (raspberry or apricot) for the filling, icing sugar for dusting.
And this is how it works...
For the dough, mix the butter until smooth and add the lemon zest, rum, salt, egg yolks and vanilla sugar.
Mix the flour and yeast together and knead the butter, flour and milk mixture into a dough.
Leave the dough to rest in the fridge for at least an hour.
Finishing:
Roll out the dough and cut out the biscuits. They can be of any shape, hearts, stars, circles. Make a hole in the middle of the biscuits, put them in the oven and bake them until golden brown.
Spread jam on the biscuits without a hole.
Sprinkle the biscuits with the hole with icing sugar and place them on the biscuit covered with jam.
Baking temperature: 180 °C
Baking time: 7-8 minutes
For the sweeter amongst you, you can omit the icing sugar and cover the "Spitzbuben" with chocolate.
130 g icing sugar 1 pinch of salt
1 kg vanilla sugar, 1 tablespoon rum
250 g soft butter, 400 g flour
3 egg yolks and a bit baking powder
¼ grated lemon peel 2 tbsp milk
Other: jam (raspberry or apricot) for the filling, icing sugar for dusting.
And this is how it works...
For the dough, mix the butter until smooth and add the lemon zest, rum, salt, egg yolks and vanilla sugar.
Mix the flour and yeast together and knead the butter, flour and milk mixture into a dough.
Leave the dough to rest in the fridge for at least an hour.
Finishing:
Roll out the dough and cut out the biscuits. They can be of any shape, hearts, stars, circles. Make a hole in the middle of the biscuits, put them in the oven and bake them until golden brown.
Spread jam on the biscuits without a hole.
Sprinkle the biscuits with the hole with icing sugar and place them on the biscuit covered with jam.
Baking temperature: 180 °C
Baking time: 7-8 minutes
For the sweeter amongst you, you can omit the icing sugar and cover the "Spitzbuben" with chocolate.
Bauernkas (Farmer’s Cheese) Ingredients: at least 5 liters of skimmed milk
Preparation:
Leave milk at a warm place until it becomes stiff and turns into curd (“Tschottn” as we call it in local vernacular). This curd is then poured into a cloth bag and hung in the open air for 2-3 days until it has completely dripped out.
Then place the curd in a bowl, season with salt and pepper and knead it properly. Place curd balls onto a big wet board and squeeze them out until they have a thickness of about 1 centimeter. Now store for 5-6 days in a warm, dark and flyproof room. As soon as the surface has turned smooth we turn the cheese wheels. After another 2-3 days of storage the wheels then are layered in a bowl and allowed to rest an additional day.
The cheese is then removed in portions (like a cake) from the bowl. It should be marbled and velvety. To avoid rapid aging, cover it and place in fridge. Do not store too long!
This cheese is especially tasty with potatoes and homemade bread!
Here is what Anna Mair (Rauchhof farm in Unterinn), who made this recipe available to us, thinks:
“This was a very special delicacy for my parents! The aroma is intense but the taste is mild. It was produced solely during the summer. Aging is aided by warm and humid weather.”
Read more
Preparation:
Leave milk at a warm place until it becomes stiff and turns into curd (“Tschottn” as we call it in local vernacular). This curd is then poured into a cloth bag and hung in the open air for 2-3 days until it has completely dripped out.
Then place the curd in a bowl, season with salt and pepper and knead it properly. Place curd balls onto a big wet board and squeeze them out until they have a thickness of about 1 centimeter. Now store for 5-6 days in a warm, dark and flyproof room. As soon as the surface has turned smooth we turn the cheese wheels. After another 2-3 days of storage the wheels then are layered in a bowl and allowed to rest an additional day.
The cheese is then removed in portions (like a cake) from the bowl. It should be marbled and velvety. To avoid rapid aging, cover it and place in fridge. Do not store too long!
This cheese is especially tasty with potatoes and homemade bread!
Here is what Anna Mair (Rauchhof farm in Unterinn), who made this recipe available to us, thinks:
“This was a very special delicacy for my parents! The aroma is intense but the taste is mild. It was produced solely during the summer. Aging is aided by warm and humid weather.”
Read more
Buckwheat DumplingsIngredients:
50 dg bread cubes
3 dg buckwheat flour
0.5 liter of milk
20 dg Tyrolean grey cheese
you can add moderate amount of any other cheese at your taste
3 eggs
1 onion
some salt
some chives and parsley
parmesan and butter
Preparation:
Brown the finely chopped onion lightly and then mix with bread cubes. Whisk milk and eggs together and then add to the bread cubes. Now add finely chopped parsley and chives, cubed grey cheese (and any other cheese you wish to add), buckwheat and salt. Mix and then form dumplings from the mass. Cook the dumplings for 10 minutes. Sprinkle with Parmesan and add brown melted butter.
Read more
50 dg bread cubes
3 dg buckwheat flour
0.5 liter of milk
20 dg Tyrolean grey cheese
you can add moderate amount of any other cheese at your taste
3 eggs
1 onion
some salt
some chives and parsley
parmesan and butter
Preparation:
Brown the finely chopped onion lightly and then mix with bread cubes. Whisk milk and eggs together and then add to the bread cubes. Now add finely chopped parsley and chives, cubed grey cheese (and any other cheese you wish to add), buckwheat and salt. Mix and then form dumplings from the mass. Cook the dumplings for 10 minutes. Sprinkle with Parmesan and add brown melted butter.
Read more
Gschlingele or Beuschel (Lights)Ingredients (partially without measurements in handwritten recipe):
pork or veal lung
heart and kidneys
broth or water
potatoes
1 onion, garlic, butter, 2 bay leaves, flour,
salt, pepper, paprika and pimento, lemon,
shot of vinegar
Preparation:
Cut meat into small cubes or stripes. Lightly brown onion and garlic in butter, add meat and season. Then roast it all well, sprinkle with just a little bit of flour, then add broth (or water) and let it cook briefly. Now add raw, coarsely cut potatoes and then let it all cook until potatoes are soft.
The anonymous author of this recipe suggests serving this dish with meat-free dumplings.
Read more
pork or veal lung
heart and kidneys
broth or water
potatoes
1 onion, garlic, butter, 2 bay leaves, flour,
salt, pepper, paprika and pimento, lemon,
shot of vinegar
Preparation:
Cut meat into small cubes or stripes. Lightly brown onion and garlic in butter, add meat and season. Then roast it all well, sprinkle with just a little bit of flour, then add broth (or water) and let it cook briefly. Now add raw, coarsely cut potatoes and then let it all cook until potatoes are soft.
The anonymous author of this recipe suggests serving this dish with meat-free dumplings.
Read more
Sauerkraut and salami in puff pastryIngredients:
400 g sauerkraut
1/2 l meat broth
80 g Salami
30 g puff pastry
1 egg
1 large onion
1 tsp sugar
1 tsp caraway
some butter
Preparation:
Sauté the onion in butter then add the finely cubed salami and sauerkraut. Now pour the broth, season with sugar and caraway and then cover and cook for 30 minutes. Then let it cool off, put it on the puff pastry, form a roll and brush it with the egg. Place in oven and bake for 20-30 minutes.
(recipe courtesy of Adelheid Unterhofer)
Read more
400 g sauerkraut
1/2 l meat broth
80 g Salami
30 g puff pastry
1 egg
1 large onion
1 tsp sugar
1 tsp caraway
some butter
Preparation:
Sauté the onion in butter then add the finely cubed salami and sauerkraut. Now pour the broth, season with sugar and caraway and then cover and cook for 30 minutes. Then let it cool off, put it on the puff pastry, form a roll and brush it with the egg. Place in oven and bake for 20-30 minutes.
(recipe courtesy of Adelheid Unterhofer)
Read more
Lämmerschwänz (Lamb’s Tails)Ingredients:
1/2 cup of lard or 100 g of butter or margarine
750 g of flour
5 eggs
1/4 to 1/8 liters of soured milk
1 tsp Salt
1 tsp baking soda
Lemon juice and chafed lemon zest
cooking fat
Preparation:
Mix the flour with the salt, lemon zest, lemon juice and baking soda and then stir in eggs and milk until you have a medium hard dough. Then stir in the lard (or butter, or margarine). Now form thumb-sized rolls from this dough and then cut them into 10-cm-long pieces and then fried in hot fat.
Read more
1/2 cup of lard or 100 g of butter or margarine
750 g of flour
5 eggs
1/4 to 1/8 liters of soured milk
1 tsp Salt
1 tsp baking soda
Lemon juice and chafed lemon zest
cooking fat
Preparation:
Mix the flour with the salt, lemon zest, lemon juice and baking soda and then stir in eggs and milk until you have a medium hard dough. Then stir in the lard (or butter, or margarine). Now form thumb-sized rolls from this dough and then cut them into 10-cm-long pieces and then fried in hot fat.
Read more
Rittner ApfelstrudelIngredients:
300 grams flour
200 grams soft butter
150 grams sugar
1 kg apples
2 egg yolks
1 egg
raisins and pine nuts
whipping cream
rum
cinnamon
Preparation:
Knead all ingredients into a nice smooth dough and allow to rest for an hour. Cut apples in not-too-thin slices and mix them with raisins, pine nuts, sugar and cinnamon.
Roll out dough onto baking parchment, lay out apple filling onto the dough and then roll it all up. Brush with egg yolk and bake in oven for about 45 minutes at 200°.
Read more
300 grams flour
200 grams soft butter
150 grams sugar
1 kg apples
2 egg yolks
1 egg
raisins and pine nuts
whipping cream
rum
cinnamon
Preparation:
Knead all ingredients into a nice smooth dough and allow to rest for an hour. Cut apples in not-too-thin slices and mix them with raisins, pine nuts, sugar and cinnamon.
Roll out dough onto baking parchment, lay out apple filling onto the dough and then roll it all up. Brush with egg yolk and bake in oven for about 45 minutes at 200°.
Read more
Scheiterhaufen (Bread and Apple Pie)Ingredients:
4 - 6 bread rolls (Semmel)
5 - 6 apples
3 - 4 eggs
1/4 - 1/8 liters of milk or cream
4 tbsps. sugar
1 tsp cinnamon
sugar
Preparation:
Cut bread rolls into slices and pile half of them into a greased casserole. Spread sliced apples on top. Mix sugar and cinnamon and then sprinkle over the bread and apples. Then layer the other half of bread slices on top. Mix eggs with milk or cream and then pour onto the pile and then sprinkle with sugar. Casserole should be about ¾ full.
Read more
4 - 6 bread rolls (Semmel)
5 - 6 apples
3 - 4 eggs
1/4 - 1/8 liters of milk or cream
4 tbsps. sugar
1 tsp cinnamon
sugar
Preparation:
Cut bread rolls into slices and pile half of them into a greased casserole. Spread sliced apples on top. Mix sugar and cinnamon and then sprinkle over the bread and apples. Then layer the other half of bread slices on top. Mix eggs with milk or cream and then pour onto the pile and then sprinkle with sugar. Casserole should be about ¾ full.
Read more
Grießnudel (Semolina Noodles)Ingredients:
1 l milk
coarse wheat semolina
2 - 3 eggs
some flour
some salt, nutmeg, sugar, cinnamon, breadcrumbs
cherry compote or rasberry sirup
Preparation:
Bring milk to a boil and then add as much wheat semolina as needed to generate a thick porridge. Season with salt and nutmeg and boil for a few more minutes. The porridge should become rather solid. Then allow this semolina mass to cool down, drop it onto worktop, add eggs and some milk and knead it all through. Now roll the dough into noodles about a finger-thick, cut into 6-7 cm long noodles and then fry in hot fat until they are golden. Finally, turn the still-hot noodles in the breadcrumb, cinnamon and sugar mixture. Serve the semolina noodles with cherry compote or raspberry syrup.
(courtesy of Anna Mair)
Read more
1 l milk
coarse wheat semolina
2 - 3 eggs
some flour
some salt, nutmeg, sugar, cinnamon, breadcrumbs
cherry compote or rasberry sirup
Preparation:
Bring milk to a boil and then add as much wheat semolina as needed to generate a thick porridge. Season with salt and nutmeg and boil for a few more minutes. The porridge should become rather solid. Then allow this semolina mass to cool down, drop it onto worktop, add eggs and some milk and knead it all through. Now roll the dough into noodles about a finger-thick, cut into 6-7 cm long noodles and then fry in hot fat until they are golden. Finally, turn the still-hot noodles in the breadcrumb, cinnamon and sugar mixture. Serve the semolina noodles with cherry compote or raspberry syrup.
(courtesy of Anna Mair)
Read more
WiegeleIngredients:
3 old bread rolls
5 dg butter
6 dg sugar
3 dg raisins
3 eggs
some milk
chafed lemon zest
Preparation:
Cut bread rolls into small cubes and moisten with milk. Now whip butter, sugar and egg yolks until foamy. Beat egg white until stiff. Stir bread cubes, raisins and lemon zest into the foamy mass and then fold egg white into the batter. Fill into a casserole and bake in oven for about 35 minutes at 175°.
Serve “Wiegele” with compote.
Read more
3 old bread rolls
5 dg butter
6 dg sugar
3 dg raisins
3 eggs
some milk
chafed lemon zest
Preparation:
Cut bread rolls into small cubes and moisten with milk. Now whip butter, sugar and egg yolks until foamy. Beat egg white until stiff. Stir bread cubes, raisins and lemon zest into the foamy mass and then fold egg white into the batter. Fill into a casserole and bake in oven for about 35 minutes at 175°.
Serve “Wiegele” with compote.
Read more
Kalter Hund („Cold Snout“)Ingredients:
30 dg (dry) biscuits
15 dg sugar
15 dg butter
5 dg cocoa powder
2 eggs
2 tbsps. rum
Preparation:
Whip eggs, butter and sugar until foamy and creamy and then add and mix the crumbled biscuit pieces and form a roll with the mass and roll it into baking parchment. Store the “cold snout” in fridge for at least 3 hours or store it somewhere cool overnight.
(courtesy Adelheid Unterhofer)
Summarized and adapted by Heinz und Klaus Demar - Ritten/RenonRead more
30 dg (dry) biscuits
15 dg sugar
15 dg butter
5 dg cocoa powder
2 eggs
2 tbsps. rum
Preparation:
Whip eggs, butter and sugar until foamy and creamy and then add and mix the crumbled biscuit pieces and form a roll with the mass and roll it into baking parchment. Store the “cold snout” in fridge for at least 3 hours or store it somewhere cool overnight.
(courtesy Adelheid Unterhofer)
Summarized and adapted by Heinz und Klaus Demar - Ritten/RenonRead more
