The Chef's Recommendations

South Tyrolean Recipes To Cook Yourself

Pumpkin strudel

Vanillekipferln

Piped chocolate biscuits

Porcino Dumplings

Spelt Cakes with Leek and Bauchspeck

Val Venosta/Vinschgau Barley Soup

Baked nettle-spinach roulade

for 4 people

Ingredients for the roulade:
80 g butter
60 g flour
50 ml cream
100 g mashed potatoes
3 egg yolks
3 egg whites
Grated nutmeg
Salt

Ingredients for the spinach filling:
30 g onions
150 g cooked, sieved nettle
150 g cooked, sieved spinach
50 g parmesan cheese
1 garlic clove
1 tsp butter
Grated nutmeg
Pepper and salt

Instructions for the roulade:
Beat the butter until soft and gradually stir in the egg yolks. Add the liquid cream, cooled potatoes, nutmeg and salt. Finally, add a pinch of salt to the egg whites and whip them to snow, then add them carefully to the butter-potato mixture, alternating with the flour. Preheat the oven to 180 °C. Line a baking sheet with baking paper and spread the mass – about half a centimetre thick. Bake at 180 to 200 °C for eight to ten minutes. Allow to cool and detach from the paper.

Instructions for the nettle-spinach filling
Peel and finely chop the onion and garlic and sweat in the butter. Add the nettle and spinach, and season to taste with salt, pepper, nutmeg and parmesan. Spread onto the baked potato sponge, and then roll up.
Warm the roulade in the oven, cut it in 2-cm thick slices and serve with parmesan and foaming butter or spicy tomato sauce.

Val Venosta cheese dumplings

Ingredients (for 4 people)

180 g diced white bread or dumpling bread
100 g Val Venosta cheese
25 g onions
15 g butter
30 g melted butter
80 ml milk
20 g grated parmesan cheese
2 eggs
Leek
1 tbs flour
Finely chopped chives
Pepper and salt

Peel the onion, chop it finely and stir-fry in butter with the sliced leek. Dice the cheese and add to the bread along with the onion. Mix the eggs with the milk and add to the bread mixture along with the chives. Season with salt and pepper and mix thoroughly. Add the flour and mix until the dough holds together well. Form the dumplings with wet hands. Boil in a large pot filled with salted water for ca. 15 minutes. Drain the dumplings and arrange on a plate or a frying pan, sprinkling with parmesan. Pour the browned butter over the dumplings and serve with the chopped chives. Braised savoy cabbage is also a good accompaniment.

Yogurt terrine

Buckwheat roulade with cranberry cream filling

Ingredients for the Roulade:
80 g buckwheat
20 g flour
60 g sugar
40g honey
3 egg yolks
3 egg whites
1 pinch of salt
1 pack of vanilla sugar
1 pinch of cinnamon powder

Ingredients for the filling:
200 ml cream
150 g cranberry jam

Instructions:
Melt the egg yolks with the honey in a bain-marie and whisk until cool. Whip the egg whites with salt and sugar, then fold the whipped egg whites into the yolk-honey mix. Add the buckwheat and flour along with the vanilla sugar and cinnamon. Spread the roulade dough 1 finger-thick onto a baking sheet with baking paper and bake in the preheated oven for ten minutes (200 °C, top and bottom heat). Flip the sponge topside down onto a tea towel sprinkled with sugar. Carefully remove the baking paper and use the towel to roll into a roulade. Whip the cream until stiff and mix with the cranberry jam. Spread the cranberry cream onto the cooled buckwheat roulade and encase it, then slice and serve. This roulade tastes particularly good with vanilla or cinnamon ice cream!

Impressions

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Offers

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Did you know that …

…the ski areas Malga San Valentino/Haideralm and Belpiano/Schöneben are connected? That means that you can take the 10-seater connecting cableway from San Valentino/St.Valentin to Belpiano/Schöneben, which leads via a middle station to the mountain station. From there, you can take the Höllental lift. This impressive connection is a milestone in the further development of the ski resort.

Did you know that …

… in 1967, Luisa and Valentin Öggl, the parents of your present host, laid the foundation stone for the Hotel Fernblick by Lago di San Valentino/Haidersee?

Did you know that …

… Lago di San Valentino/Haidersee is located at a height of 1,470 metres and has a total water area of 89 hectares? It has a maximum depth of 15 metres and the water volume is around six million cubic metres.