Cooking Courses and Apple Recipes

Culinary enjoyment from South Tyrol for home

Christian has won numerous awards at various international competitions and is always willing to share his knowledge with those attending his classes. Our chef reveals his ingredients, preparation methods, cooking style as well as advising on how best to serve and present the dishes.
Enjoy a glass of fine wine while gaining an insight of what goes on behind the scenes in the kitchen. Perhaps he is busy with a breast of veal, encrusted in herbs and garnished with mushrooms in preparation or he may delight those present with his delicious panna cotta. Chef Christian’s cooking classes are held mostly during spring and autumn.

Here are some mouth-watering recipes to try:

Ravioli Andreas Hofer style

for 4 persons

Pastry: 150 g rye flour, 100 g wheat flour, 1 egg, 60 ml warm water, 1 soup spoon oil, Salt
Knead everything well and let the pastry rest for 30 minutes.
Fill: 160 g mountain cheese (at least 6 months aged), 160 g fresh cabbage, 50 g Speck (Tyrolean ham) in slices
Others: Bread crumbs from “Vinschger – Paarl”, brown butter, chives

Preparation:
Cut the Tyrolean ham in cubs, heat it in a pan without fat, add the chopped cabbage and cook it 2 minutes. Grind the mountain cheese with a Moulinette and give it to the cold Speck – cabbage – masse.
Roll out the pastry very thin with the pasta machine. Prick circles with 10 cm diameter. Enter the wealth with a spoon on the circles. Moisten the edge and fold it to moon forms. Cook the raviolis 4 minutes in salty water. Sprinkle them with bread crumbs and serve the raviolis with brown butter and chives.

Tiramisu on apple base

for 4 - 6 persons

Ingredients:250 g mascarpone cheese, 70 g powdered sugar, 200 g cream, 1/8 l egg liqueur, ½ l apple juice, 4 leafs of gélatine, 2 apples, 100 g sliced almonds, 48 Tiramisu biscuits, 1 soup spoon of cinnamon sugar

Preperation:
Stir the mascarpone cheese, the powdered sugar and the egg liqueur. Peel the apples and cut them in small cubes. Heat one part of the apple juice, blanch the apple peaces and dissolve the soaked gelatin in it. After cooling, add all to the mascarpone mixture. Whip the cream until stiff and keep them well under.
Soak the biscuits in apple juice and layer them as with normal tiramisu. Roast the sliced almonds in a pan without fat and spread it over the Tiramisu. Serve all with cinnamon sugar.