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Produktdetails

Verlag
Athesia-Tappeiner Verlag
Erschienen
2010
Sprache
English
Seiten
88
Infos
88 Seiten
17.5 cm x 15 cm
ISBN
978-88-8266-712-2

Hauptbeschreibung

SouthTyrol’s ancient farming traditions are reflected in the local cuisine along with adopted classical Italian dishes,making it appealing and interesting.
- 33 traditional SouthTyrolean recipes such as speck dumplings, cheese dumplings, SouthTyrolean ravioli, wine soup, roast lamb and savoury deep fried parcels…
- Every recipe with fantastic photography
- Desserts such as the world famous apple strudel, apricot dumplings, apple rings, sweet yeast buns, deep Oied parcels…
- New recipes such as crispy rye bread pasta with grey cheese, trout fillets on Mediterranean vegetables
- Carpaccio, Lasagne alla Bolognese, Ossobuco alla Milanese or Tiramisu from Italy
- Mediterranean influence in the SouthTyrolean cuisine
- All about products such as speck, crispy rye bread, grey cheese…
- Törggelen with new wine (Suser) and chestnuts – an ancient SouthTyrolean tradition
- Easy to follow recipes, even for beginners
- Many tips and tricks from the professionals
- Step-by-step pictorial guidance

Inhaltsverzeichnis

Cold Starters
20 Asparagus with Bozner Sauce
22 Marinated Calf’s Head
24 Carpaccio with Pecorino Cheese and Celery
Soups
26 Speck Dumplings in Consommé
28 Barley Soup
30 South Tyrolean Wine Soup
32 Tripe Soup
Warm Starters
34 Cheese Dumplings
36 Crispy Rye Bread Pasta with Grey Cheese
38 Spinach Pasta Dumplings
40 South Tyrolean Ravioli
42 Herb Risotto
44 Potato Pastry Parcels with Golden Delicious and Balsamic Butter
46 Potato Discs with Sauerkraut
48 Lasagne
Main Dishes
50 Braised Meat in St Magdalener Sauce
52 Pork Fillet with Fried Cep Mushrooms
54 Herrengroestel with Speck
56 Ossobuco alla Milanese
58 Roast Lamb
60 Medium Rare Venison Haunch
62 Trout Fillet on Mediterranean Vegetables
64 Dried Cod Fry Up
Desserts
66 Apricot dumplings
68 Apple Rings with Vanilla Sauce
70 South Tyrolean Apple Strudel
72 Buckwheat Cake
74 Blueberry Chopped Pancake
76 Tiramisu with Strawberries
78 Sweet Yeast Buns
Deep Fried Specialities and Bread
80 Deep Fried Poppy Seed Parcels
82 Deep Fried Quark Parcels

Über den AutorIn

Heinrich Gasteiger is from Luttach in Ahrntal Valley and lives with his family in Lana, a small town not far from Merano (South Tyrol). Considered one of the prominent leaders and forefront thinkers in his field, the master chef has taught for many years in the Professional Hotel School Kaiserhof in Meran. As a young cook, he gained valuable experience in renowned hotels all over Europe including Gstaad, Lugano, Seefeld and Munich. Later he started teaching, pouring his heart and soul into his career, intent on passing on his passion for cooking professionally to the next generation. Today he organizes events alongside working as a creative product developer and innovative gourmet food designer. He is also a tireless author of cookbooks, all of which have been bestsellers. Gerhard Wieser grew up in Rasen in Antholz Valley (South Tyrol) and lives in Merano with his family. He is the chef of the gourmet restaurant Trenkerstube in the five star hotel Castel in Dorf Tirol, a small town near Merano. Under his leadership, the restaurant has earned two Michelin stars and three Gault Millau toques. The master chef and certified dietary cook is considered an inspired culinary inventor and technical perfectionist – his light cuisine is like a symphony of aromatic and savory ingredients of the highest quality. His cuisine has been influenced by personal experience in the kitchens of top chefs in both Europe and Asia. As bestselling author, he has appeared countless times on TV and radio. He is also a gourmet food product developer and was awarded Chef of the Year 2019 by the Schlemmer Atlas. Helmut Bachmann was born in Antholz-Mittertal and lives with his wife and three children in Mühlbach (South Tyrol). The master chef has taught culinary studies at the professional school Emma Hellenstainer in Brixen since 1983. Bachmann has earned several gold medals in world competitions in cities such as Frankfurt, Luxemburg, Basel, Chicago and Vienna. As a WACS-Global Master Chef, Bachmann is a member of the World Association of Chefs. For the past several years, he has organized and conducted the master chef training in South Tyrol. He is also a frequent speaker at workshops and cooking seminars both at home and abroad. Bachmann is the author of several bestselling cookbooks as well as countless articles, recipe brochures and cooking calendars.