500 g dumpling bread, black
300 g milk
180 g curd cheese
1.5 egg yolks
100 g boiled potatoes
50 g rye flour
Mix everything together except the rye flour and allow the flavours to blend for 20 minutes. Then pass the entire mix through a meat grinder. Add the rye flour. (Form dumplings out of it). Briefly boil and drain the Bauernbrotnockerln.
20 g butter
150 g cheese (Emmental, Edam, taleggio)
200 ml cream
30 g parmesan
1 clove of garlic, chopped
1 tbsp. parsley
Melt the butter and sauté the garlic. Slice the cheese, add to a pot with the cream and melt. Once the sauce is creamy, add salt and pepper. Add parsley and the parmesan cheese before serving.
Whether you choose the numerous fixed-rope routes or alpine terrain: South Tyrol offers endless possibilities for climbing, not just for professionals, but also for children and families.
The 550-m-long climb, which is perfectly secure thanks to a 1000-m length of steel cable, offers medium levels of difficulty and is suitable for less strong Alpine climbers or families with kids who like climbing and walking (ages 10 and up). If you want to go on this fixed-rope climb, you need to set out early and be in good general condition.
The picture shows a climber at sunrise who has reached just the end of the via ferrata and is now climbing the last few metres to the summit of the Ifinger Mountain.
8 veal escalopes, 60 g each
8 small slices of dry-cured ham
2 tbsp. flour
2 tbsp. oil for frying
30 g butter
30 ml white wine
200 ml meat broth (see vegetable risotto)
8 small sage leaves
If necessary, remove the remaining tendons from the veal escalopes, tap with the meat tenderiser. Season the meat with a little salt, since the ham is already salty, and pepper and top with the sage leaves as well as the dry-cured ham. Sprinkle the meat side lightly with flour and slowly fry in a hot frying pan in a little oil, first on the ham side, then on the meat side. Now add a little butter to the meat, after a short time remove the meat from the pan and keep warm. Douse the cooking residues in the pan with white wine and add the broth. Let the sauce cook for a while and pour over the saltimbocca.
700 g fresh spinach
300 g flour
1 tbsp. salt
1/8 l milk
20 g butter
200 g cured ham, finely sliced
1/8 l white wine
1/8 l cream
2 tbsp. finely grated parmesan
Clean the spinach, wash thoroughly and drain. In a pot, bring plenty of salted water to the boil and cook the spinach in batches for about a minute and drain. Squeeze out the remaining water and pass the spinach through a food mill. You can, if you wish, chop the spinach very finely instead.
In a large bowl, thoroughly mix the flour, salt and eggs with a spoon. Gradually add the milk and beat the mixture until bubbles start to appear. Stir the spinach in thoroughly. Rub the dough through a spaetzli slicer into a large pan of boiling salted water. Boil for about 3 minutes until the noodles rise to the surface. Remove with a slotted spoon, shock with cold water and allow to dry.
Melt the butter in a pan, add the white wine and ham, and cook briefly. Pour over the cream and bring to the boil. Add the parmesan and season with salt and pepper.
Add to the spinach dumplings, stir and serve.