Tyrolean recipes - farm recipes

Bring a large saucepan with salted water to the boil. Cut potatoes, fennel and carrots into small cubes and simmer for 5 minutes. Add the paste and simmer for another 7 minutes. Add the chopped spinach and courgettes just before the end of cooking. All ingredients should be cooked until ‘al dente’. Drain, mix with grated mountain cheese, cover and leave for a short while. Melt butter with sage and garlic and dribble over the pasta.

Brigitte Malfertheiner from Obermalid 'Red Rooster' farm in Kastelruth wishes you happy cooking.