Tyrolean recipes - farm recipes
Starter
‘Schupfnudeln’ with wild garlic pesto
ingredients ( for 4 persons )
400 g floury potatoes
200 g wild garlic pesto
100 g wheat flout
2 tbsp. melted butter
1 tbsp. potato flour
Cream cheese
2 egg yolks from free range eggs
Dried tomatoes
Salt, nutmeg, pepper
preparation
Boil the potatoes and strain them with a potato ricer. Add the flour, egg yolk and spices and quickly knead into a dough. Shape the dough into small noodles, boil it in salted water and strain. Then fry the noodles briefly in a pan with butter, add the wild garlic pesto and toss everything briefly. Serve with cream cheese and dried tomatoes.
Have fun cooking!
Margith Stabinger
Farmer of "Kinigerhof", a Red Rooster farm inn in Sexten.
Have fun cooking!
Margith Stabinger
Farmer of "Kinigerhof", a Red Rooster farm inn in Sexten.
www.redrooster.it
