The Gartenhotel Moser is delighted to present you some traditional South Tyrolean recipes for you to taste and share with your friends. Spoons at the ready… it gets scrumptious!
Delicious South Tyrolean recipes for you to cook and indulge
South Tyrol to bite and taste!
Deer carpaccio with caramelised chestnuts and marinated cabbage
500 g venison fillet or venison saddle
100 g cane sugar
3 juniper berries
90 g salt
16 ghestnuts, roasted and peeled
20 g cane sugar
1 ts butter
150 g red cabbage
1 tbs olive oil
1 tbs white aromatic vinegar
Chop the spices coarsely and mix with sugar and salt. Prepare the venison fillet in a bowl and add the sugar-salt mixture, cover well with a plastic wrap and leave to cool in the fridge for 48, turning it over every 6 hours. After 48 hours, take the fillet out of the marinade, rinse slightly and roll in coarsely ground pepper. Firmly wrap the fillet in a plastic wrap with tightly sealed ends, and leave in the freezer for 2-3 hours, then remove the foil and cut the venison with into thin slices.
Caramelise 20 g of sugar in a pan, then add the chestnuts. Add the cold butter and stir into a cream. Cut the cabbage in razor-thin slices. Mix the white aromatic vinegar, olive oil, salt and pepper into a sauce, stirring them together in a bowl, add the red cabbage and mix well. Place the thin deer carpaccio on the red cabbage, garnish with the caramelised chestnuts and serve.
Our sommelier recommends: South Tyrolean Pinot Noir Patricia – Girlan winery.
Roast rack of lamb with ratatouille
4 racks of lamb each 150 g
100 g peppers
100 g aubergines
100 g zucchini
100 g onions
150 g tomatoes, diced
½ garlic clove, finely chopped
1 ts basil, finely chopped
Remove the sinews from the racks, expose the rib bones, cleanse, add salt and pepper, and fry it brown in a hot pan with a little oil. Cook the meat in the preheated oven at 200°C for 8-10 minutes, then let it rest for 8 minutes.
Wash the peppers, aubergines, zucchini, and onions and dice them into 1-2 cm cubes. Steam the onions with the garlic in olive oil, then add the diced peppers and steam them together. After ca. 5 minutes, add the zucchini- and aubergine cubes, cover with a lid and cook for another 15 minutes. Finally add in the chopped tomatoes and cook another 10 minutes. Season the ratatouille with salt, pepper, thyme and basil, and serve it with the lamb racks.
Our sommelier recommends: Merlot Riserva Siebeneich – Bozen winery
Braised veal cheeks with herb polenta
Ingredients for the veal
8 veal cheeks
2 tbs oil for brushing
100 g onions
50 g carrots
50 g celery
4 tbs oil for frying
200 g tomatoes
1 l meat soup
1 each sprig of thyme, rosemary, sage leaf, bay leaf, garlic clove
1-2 tsp cornstarch (as needed)
1 tbs cold butter
Ingredients for the herb polenta
300 ml water
300 ml milk
2 EL oil
125 g medium-fine yellow polenta flour
1 TL thyme, finely chopped
1 TL rosemary, finely chopped
1 TL parsley, finely chopped
1 TL chives, finely chopped
1 TL majoram, finely chopped
Preparation oft he veal cheeks
Prepare the veal cheeks, cut away the fat, smear with a bit of oil, and then season with salt and pepper. Clean the onions, carrots, and celery, wash them and dice them into medium-sized cubes. Fry the veal cheeks brown on all sides in a skillet in a frying pan filled with hot oil and cook in the oven, preheated to 180°C. After about 45 minutes, lower the temperature to 160°C, add the slightly fried vegetables and tomatoes, and cook on for about 45 minutes together with a little broth, thyme, rosemary, sage, bay leaves and garlic.
During the cooking process, often pour broth and turn the meat regularly. Once the cooking is completed, remove the meat from the oven, cover it with aluminum foil and keep it warm. Let the sauce simmer about 15 minutes, add a little cornflour if necessary, sieve and refine with cold butter.
Preparation of the herb polenta
Boil the water with the milk in a saucepan, add salt and oil. Slowly stir the polenta flour with a whisk, to avoid the formation of clumps. Continue stirring until the polenta is firm, then simmer slowly for about 30 minutes, stirring occasionally with a wooden spoon. Blend the the herbs into the polenta.
Serve the veal cheeks with the herb polenta and the sauce.
Our sommelier recommends: Pinot Noir St. Daniel, Schreckbichl/Girlan winery
This simple dish used to be cooked several times a week mainly on farms in the Sciliar/Schlern area (Siusi/Seis, Castelrotto/Kastelruth, Fié/Völs ...). The buckwheat was cultivated by most farmers and was an important staple food. It made a good breakfast in the early morning and an equally delicious dinner, served with a glass of warm milk. All the ingredients needed for this dish were cultivated at the farm or grew in the area. The apples came from the farmer’s orchards, and were stored in the cellars during the winter months, and delicious jams were made from the cranberries collected in the woods.
250 g buckwheat flour, coarse
500 ml milk
1 pinch of salt
Mix the flour and the milk and let it rest for about 20-30 minutes. In the meantime, garnish two dishes with cranberry jam.
Add the eggs and salt to the dough and stir it again. Heat the butter in a frying pan, and brown the dough about 2 cm thick on both sides. Shortly before it is cooked, mince the dough into pieces and place them onto the dishes. Sprinkle with icing sugar and… done!
South Tyrolean Kastanienherzen (“Chestnut hearts”)
A dessert made of chestnuts, chocolate and fresh cream that will steal your heart!
Ingredients for 8 Kastanienherzen
1 kg of South Tyrolean chestnuts
200g icing sugar
200 g dark chocolate
200 ml fresh cream
2 tablespoons sugar
1 shot of rum to taste (not for children)
a pinch of Bourbon vanilla
Boil the fresh, unpeeled chestnuts in water and let them cook until soft on a low flame, for about 40 min. Then cut the chestnuts and remove the interior with a spoon. Press the chestnuts through a potato ricer to obtain fine chestnut flour. Batter it with powdered sugar, vanilla and rum to taste, to obtain awell-moldable dough.
You can now shape the mixture into small heart and let it chill until becomes firm. In the meantime, melt the chocolate in a warm water bath, using a small, high pot. Now gently dip the chestnut heart into the chocolate using a small fork and leaving out the upper side. Place the heart to dry on wax paper. Once the chocolate is hardened, carefully remove some chestnut mass from the wide side of the heart.
Add a little sugar to the cream, whip it firm and pour it into a star-shaped piping bag. Inject the cream into the opening of the chestnut heart so as to form a crown.
You can also freeze the hearts and fill them with whipped cream just before serving them.
The kitchen staff of the Gartenhotel Moser wishes you success and hopes you will enjoy cooking and tasting these delicious South Tyrolean recipes!