Recipes for tirolian specialities
Ötztaler classics for at home
Many people love Tyrol literally also through their stomachs – because the Tyrolean delicacies, which are prepared exclusively with natural ingredients at the Gampe Thaya in Sölden, are sure to thrill you. From the bacon dumplings soup to the Tyrolean Gröstl – when you visit the Gampe Thaya you would like to try out the entire menu. But the holiday in Tyrol is often too short for that.
That’s why cook Anna Lena has put together a few recipes for you:
Ötztaler Käsespätzle
Ingredients for 2 persons:
- 300 g flour
- 1/4l water
- salt
- 1 egg
- clarified butter
- 150 g spicy cheese (mountain cheese)
Preparation Ötztaler Käsespätzle:
- Flour and salt in a bowl, add egg and water.
- Leave the dough for 3 minutes.
- Heat water in a pot.
- Use a “Spatzlhobel” and plane small dumplings, as the Spätzle swim on the surface you can skim them off and rinse with cold water.
- Heat clarified butter in a pan, roast the Spätzle and the cheese.
- Season with salt and herbs.
Tiroler Gröstl with fried egg
Ingredients for 4 persons:
- 1 onion
- ¼ clove of garlic
- 200 g boiled meat of cattle
- 800 g waxy potatoes
- 200 ml beef stock
- Salt with herbs, pepper, marjoram
- Clarified butter
- 4 eggs
Preparation Tiroler Gröstl with fried egg:
- After boiling the potatoes, peel them and cut them into thin slices.
- Heat clarified butter in a pan, roast the potatoes golden, season with herbs.
- Heat clarified butter in another pan, roast finely chopped onions and garlic and afterwards the slices of beef for around 5 minutes, deglaze with beef stock and season with herbs.
- Put the potatoes and the meat together on a plate and decorate with the fried egg.
Tyrolean cheese dumplings (Tiroler Käseknödel)
Ingredients for 4 persons:
- 250 g Knödelbrot (small pieces of white bread)
- 1/8 l milk
- 2-3 eggs
- Salt, parsley
- 1 onion
- 40 g butter
- 200 g spicy mountain cheese
- 2-3 tablespoons of flour
Preparation Tyrolean cheese dumplings:
- Salt the Knödelbrot, mix eggs and milk and mix it with Knödelbrot.
- Heat the butter in a pan, roast the small pieces of onion and add it with parsley to the Knödelbrot, rest the mixture for about 10 minutes.
- Form dumplings with wet hands, fry the dumplings in fat, afterwards cook them in boiled water for 1015 minutes.
Tip: you can join the dumplings in a clear soup or with a fresh salad.
Try these recipes at home and enjoy the Tyrolean specialties. If you prefer the dishes prepared by real Tyrolean’s, visit Family Prantl at Gampe Thaya in Sölden – send a table inquiry here.
