Discover the magical world of South Tyrolean cuisine

Ingredients: 30 g butter, 40 g flour, 125 ml milk, 3 egg yolks, 50 g cubed cheese, 20 g Parmesan, 3 egg whites, and salt.

Preparation:
Melt the butter, add the flour, and pour in the hot milk, cooking until a thick béchamel is formed. Stir the egg yolks and cheese into the sauce, seasoning with salt and Parmesan. Grease pudding molds with soft butter and sprinkle them with breadcrumbs. Beat the egg whites to stiff peaks; fold in one-third of the beaten egg whites, then gently fold in the rest. Pour the mixture into the molds and cook in a bain-marie, covered, in the oven at about 150 degrees (top and bottom heat) for 40 minutes. Serve with sautéed cherry tomatoes or creamy spinach.

We wish you: success and enjoy your meal!

Ingredients: 2 eggs, 1 tsp mustard, approx. 150 ml sunflower oil, 1 tsp white wine vinegar, 2 tbsp beef broth, 1 tbsp chives, salt, and pepper.

Preparation:
Boil the eggs for 7 minutes, cool them in cold water, peel, and separate the yolks from the whites. In a bowl, mix the yolks with mustard, salt, pepper, and the warm beef broth, then gradually incorporate the oil. Season with white wine vinegar, add the chives, and finely chop the egg whites.

Ingredients: 100 g finely ground Rye bread “Paarlbrot”, 100 g wheat flour, 100 g durum wheat semolina, 3 eggs.

Preparation:
Mix the bread, wheat flour, and durum wheat semolina, add the eggs, and knead until smooth. Let the dough rest for at least half an hour. In the meantime, prepare the filling.

Filling: Finely chop 100 g onions and sauté in olive oil. Add 200 g diced apples and continue to cook. Mix this with 2 egg yolks, 200 g ricotta, and 50 g cream. Season with salt and pepper.

Formation and cooking: Roll out the dough thinly with a pasta machine, cut out circles, and place a teaspoon of filling in the center of each. Moisten the edges with water and fold in half, forming a half-moon shape. Cook the Schlutzkrapfen in salted water for a few minutes and serve with crispy bacon strips, crumbled Graukas, melted butter, and chives.

Ingredients: 5 large onions, 3 carrots, 5 garlic cloves, 3-4 celery stalks, 200 g parsley, 30 basil leaves, 1 bunch of sage, 1 bunch of rosemary, 1/2 kg of salt. Other herbs from the garden like hyssop, marjoram, oregano, tarragon, thyme, lovage.

Preparation:
Finely chop all the ingredients and remove the excess water using a sieve or cloth. Fill small jars with the mixture and cover with olive oil.

Ingredients (12 dumplings): 300 g stale white bread, 1/4 l milk, 800 g spinach, 80 g butter, 1 small onion, 2 eggs, salt, pepper, nutmeg, 2 tbsp breadcrumbs, some Parmesan for serving.

Preparation:
Pour the warm milk over the chopped white bread and let it soften. Wash the spinach well and cook it in salted water. Drain, squeeze well, and pass through a sieve. Melt the butter, sauté the garlic and chopped onion, then add the spinach and cook for five minutes. Add the eggs and spinach to the bread, mix well, season with salt, pepper, and nutmeg, then add the breadcrumbs. Form small dumplings with the mixture and cook them in salted water for about 15 minutes. Serve with Parmesan and melted butter.

Ingredients: 200 g butter, 4 eggs, 100 g sugar, vanilla sugar, 300 g flour, 1 tsp baking powder, 3-4 medium-sized bananas, 100 g chocolate chips.

Preparation:
Cream the butter, sugar, and eggs until fluffy. Mix the flour with the baking powder and incorporate it into the mixture. Slice the bananas into 1 cm pieces and fold them into the batter along with the chocolate chips. Pour the batter onto a baking sheet and bake in a preheated oven at moderate heat for 20 minutes.

Ingredients: 1 liter milk, 250 g semolina, 100 g butter, 120 g Parmesan, 2 egg yolks, salt, tomato sauce.

Preparation:
Bring the milk to a boil and sprinkle in the semolina, stirring continuously. Cook the mixture over low heat, continuing to stir, for about 15 minutes. Add the salt, half the butter, and half the Parmesan, then stir in the egg yolks and mix well. Spread the mixture onto a water-dampened surface and level it with a spatula to a thickness of 1 cm. Let it cool completely. Dip a glass (about 5 cm in diameter) into water and cut out circles. Butter a low baking dish, arrange the gnocchi, sprinkle with Parmesan, and pour the remaining melted butter over them. Bake in the oven at high temperature for about 20-30 minutes until golden. Serve with tomato sauce.