Delicious South Tyrolean recipes that everyone can do

Ramsons dumplings

West of Frankfurt, the density of dumplings decreases in Germany. The tasty balls made of flour, milk and bread are likely to be missed, especially by South Tyrol holidaymakers from northern Germany. This simple recipe for wild garlic dumplings goes perfectly with summer dishes with salads. The nice thing about wild garlic: It smells like garlic, but has no odor effects the next day.

Ingredients for 4 persons:

preparation

Blanch the wild garlic and chop finely. Soak the sliced ​​white bread in the milk. Mix the chopped wild garlic with salt, pepper, Parmesan cheese, eggs and onion and pour over the sliced ​​bread. Mix everything together well and form the dumplings. Cook the dumplings in boiling salted water for about 10 minutes. That’s it already. Fits perfectly as an accompaniment to the salad.

Schupfnudeln

In the traditional Schupfnudel, two things come together that Germans love: potatoes and noodles. It couldn’t be better, especially since the potato noodles can be combined in so many different ways.

For 4 people you need:

preparation

Peel the potatoes, cut them into cubes and boil them in salted water, strain and let them steam out a little. Strain the potatoes, mix with the egg yolk and salt and leave to cool. Now comes the timing part: as soon as the flour has been kneaded into the potato mixture, the noodles have to be formed quickly. It is best to roll a small amount of dough over both palms or a board. Put the Schupfnudeln in boiling salted water. When the noodles come to the surface, remove with a slotted spoon.

South Tyrolean cheese dumplings

They are a sin, but so delicious and prepared in no time at all: cheese dumplings

For 4 people you need:

preparation

At the beginning we dice, namely: the onions finely, the cheese as small as the white bread. Then sauté the onions in the butter and add to the bread together with the cheese cubes. Season with salt and pepper and mix thoroughly. Then add the flour and knead the mixture until the dough holds together. Form dumplings with wet hands and place in plenty of boiling water. Let cook for about 15 minutes. Remove with a ladle, drain and sprinkle with Parmesan. If you like it hearty, you can pour browned butter over it and sprinkle the dumplings with fresh chives. A dream with bacon and coleslaw or green salads. Tip: Add some quark to the dough to make it taste even richer.

Curd pancakes with plum sauce

Practical everyday knowledge for all northerners: curd cheese is quark. And already “Topfenschmarren” should sound even tastier for North Germans. Like Kaiserschmarrn, curd pancakes are a “main dessert”. Sweet like a dessert and rich like a main course. That’s how it’s done:

Ingredients for 4 persons:

For the sauce

preparation

Separate egg yolk and white. Beat the egg whites with the mixer until stiff. Mix the egg yolk, quark, cream, sugar, sultanas, lemon zest and flour, fold in the beaten egg whites. Heat the butter in a pan. Add about a quarter of the batter, bake until golden and turn. A kind of thick pancake is formed, which is torn into pieces and kept warm. The mass should be enough for a total of four of these torn pancakes. For the plum sauce, mix the plum puree with the rum and cinnamon. Stone the plums, cut into small cubes and stir into the purée. Sprinkle the curd cheese with icing sugar and serve with the plum sauce.

Cauliflower with cheese sauce

A quick casserole can be easily conjured up from cauliflower and cheese.

Ingredients for 4 persons:

preparation

Boil the cauliflower in salted water until al dente. The cooking point is quickly exceeded, so always keep checking! Grease a heatproof casserole dish and add the cauliflower florets. Then boil the milk with the salt and nutmeg. Mix the cornstarch with cold water and add to the milk, then stir in 1 egg yolk and the cheese. Taste now! Pour the sauce over the cauliflower and bake in the preheated oven at approx. 220° for 10 minutes.

South Tyrolean summer cake

ingredients for

80 grams of butter

150g butter biscuits

250 grams of ricotta

250 g natural yoghurt

3-4 tbsp powdered sugar

3 tbsp warm milk

2 sheets of gelatin

250 g forest fruits

preparation

For the dough: Soak the gelatine in cold water. Melt the butter in a pan, then add the crushed biscuits and mix well. Put the biscuit-butter mixture in a buttered springform pan and bake in a preheated oven at 170 degrees for 15 minutes.

For the cream: Using a tablespoon, pass the ricotta through a fine sieve into a bowl. Add natural yoghurt and powdered sugar. Stir well. Heat the milk and dissolve the soaked and squeezed gelatine sheets in it. Now stir the milk into the cream. Fold the wild berries into the cream and spread them over the cooled cake base. Let the cake chill in the fridge for 3 hours. Portion and serve.

South Tyrolean wine soup

It is a classic in South Tyrol, the wine soup. This light soup has a firm place, especially in the numerous restaurants in the wine-growing regions. But the best thing is that it is very easy to prepare.

Ingredients for four servings

250 ml strong meat broth

125 ml white wine

3 egg yolks

100 ml cream

nutmeg

Cinammon

Salt and white pepper for seasoning

For the croutons:

2 slices of toast bread

butter for frying

some cinnamon and nutmeg

preparation

First things first: the soup must never boil! Never! If you heed this, everything will be fine. The first step is very simple: Pour meat stock and white wine into a saucepan. Mix the cream with the egg yolk and add. Now slowly increase the heat and always keep it below 100 degrees, the soup boils, the egg yolk coagulates and the soup is gone. Beat until foamy under heat with a whisk, then season with nutmeg, cinnamon, salt and pepper.

Even if it’s a waste: remove the crust from the toast and cut into small cubes. In a pan, toast the toast cubes in the butter. Season with a pinch of nutmeg and cinnamon. Arrange the wine soup in soup plates, sprinkle with the cinnamon croutons, garnish with fresh herbs if desired and serve hot.

South Tyrolean white wines

Speaking of wines: The comparatively small South Tyrol has an almost unique density of first-class wineries that have produced many award-winning wines. More than 20 varieties offer a remarkable spectrum, especially the autochthonous grape varieties Lagrein and Vernatsch. The best-known wineries include Elena Walch in Tramin, Alois Lageder with the Vineria Paradeis in Margreid or the St. Michael-Eppan winery. Cellar master Hans Terzer has been the pioneer of South Tyrolean white wine culture for 40 years and one of the ten best cellar masters in the world. His Sauvignon St. Valentin has been awarded the coveted “3 glasses” of the Gambero Rosso for 18 years without interruption.

A good 98 percent of the cultivated area is of DOC quality. This is unique in Italy. Wines with this predicate come from a clearly defined growing area. This can be a vineyard but also an entire growing region. In addition, “Denominazione di Origine Controllata” wines must meet strict requirements with regard to grape varieties, cultivation, harvest and yield. Since the EU wine market reform, DOC has been replaced by DOP – Denominazione di Origine Protetta”. South Tyrol has developed into a white wine region over the past 20 years. The varieties Pinot grigio (also known as Ruländer), Chardonnay and Pinot Blanc are particularly popular. The Gewürztraminer is the undisputed leader among South Tyrolean white wines. The name is deeply rooted in the region, as it most likely derives from the picturesque village of Tramin on the Wine Route in the South Tyrolean lowlands.

South Tyrolean red wines

Although red wine goes well with down-to-earth South Tyrolean cuisine, it plays a secondary role in comparison to white wine. At the forefront is the versatile Vernatsch. The Farnatzer or Vernetzer, the original name of this oldest autochthonous grape variety in South Tyrol, is known to many from the single vineyard wines Kalterersee, Meraner or St. Magdalener. Lagrein, which went out of fashion 50 years ago, was rediscovered. Today, the aromatic, soft red meets the contemporary taste as a prestige wine.

If you want to explore the South Tyrolean wine country more intensively, you should definitely do so on the “Strada del Vino”, the South Tyrolean wine route. In addition to guided tours or a wine safari in the shuttle bus, there are wine paths and routes as well as a wine museum in Caldaro am See for tourists to discover. Almost 70 wineries and gastronomic establishments – from rustic to stylish – as well as different hosts invite you to visit in the midst of over 4,000 hectares of vineyards.