Preparation: Melt the butter in a pan and lightly fry the onions without browning. Add the rice and pieces of asparagus and braise till glassy. Add the white wine and cook, gradually add the consommé or water. Stir regularly. The rice should only just be covered with the consommé. After about 10 minutes add the rocket, salt and pepper from the mill. Before serving the rice add the butter and the grated cheese - Parmesan You can garnish the risotto with Parmesan slivers and fresh rocket.	Ingredients: 40 g onions, finely chopped 40 g butter 250 g risotto rice 500 g asparagus 80 ml white wine 600 ml consommé rocket, salt, pepper, parmesan grated 2 tbsp butter
Asparagus with bacon Preparation Peel the asparagus from the head down holding the asparagus carefully in your hand so that it doesn't break, or place the asparagus on an upturned glass bowl to peel.  Cut off the dry woody ends of the aspaagus and group accoding to thickness. Put in portions and tie in budles with kitchen twine. Bring a large saucepan of salted water to the boil; add the butter, sugar, white wine and salt and then the asparagus. Cover (place white serviettes or kitchen papaer on the top so that the asparagus stays covered with water) and cook. Bozner Sauce Cook the eggs for 7 minutes, place in cold water, peel and separate the egg white from the yolks. Place the egg yolks in a bowl with the mustard, salt, pepper and hote stock and mix well. Slowly add the oil, beating all the time. Season with white wine vinegar and the stir in the chives and finely chopped egg whites. Completion Carefully remove the cooked asparagus from the pan with a skimmer or asparagus tongs, remove the twine and place on plates. Sprinkle with the grated Parmesan cheese, melted butter and serve with the cooked ham, Bozner Sauce garnished with the chives and cress.	Ingredients 2 kg white asparagus 1 tsp butter 1 pinch sugar 2 tbsp white wine Bozner Sauce 2 eggs 1 tsp mustard salt, white pepper from the mill 2 tbsp hot meat stock or water 50 ml oil 1 tsp white wine vinegar 1 tbsp chives, finely chopped Extras 2 tbsp Parmesan, grated 50 g melted butter 8 slices cooked ham (bacon) 1 tbsp chives, finely chopped 1 tbsp cress
South Tyrolean Apple Strudel Filling peel the apples, take out the cores an cut into small slices. Lightly brown the breadcrumbs in a pan and then fry in a little butter. Caramelise the sugar in a flat pan, add the aplles and butter and glaze for 2 minutes. Leave the apples to cool for few minutes and then mix with the breadcrums, sultanas, pine nutzs, almonds, walnutzs, rum, vanilla sugar, cinnamon and lemon peel. Short crust pastry Mix the softened butter with the icing sugar, lemon peel and vanilla sugar quickly to a homogenous mass so that no more butter pieces can be seen. Add the egg and cream, flour, sieved baking powder and salt and knead until smooth. Wrap in cling film and place in the fridge for about an hour. Completation Roll out the pastry to a 40 x 25 cm oblong on a floured surface, cut off two small strips from the long sides and set aside. Place the pastry on a baking tray covered with butter or baking paper. Place the filling on the pastry and roll up like a strudel. Brush with the beten egg and decorate with the strips that were put aside, place in a pre heated oven. When cooked, dust with icing sugar, cut into slices and arrange on a plate with the whipped cream. Garnish with the cinnamon and cranberry jam and serve.	Filling: 600 g apples 30 g breadcrumbs, 1 tbsp butter 90 g sugar, 30 g butter 30 g sultanas, 20 pine nutz 20 g almonds, finely grated 15 g walnuts, 1 tbsp rum 1 pkt vanilla sugar, 1/2 tsp cinnamon 1/2 pinch lemon peel, grated Short Crust Pastry 120 g butter 100 g icing sugar 1 pinch lemon peel, grated 1 pkt vanilla sugar 1 egg 1 tbsp cream or milk 300 g plain flour 1/2 pkt baking powder 1 pinch salt Extras 1 egg, 50 ml whipped cream, 1/2 tsp cinnamon, 50 g cranberry jam
Medium Rare Vension Hanch with potatoes "Schupfnudeln" 800 g vension haunch 2 tbsp oil for frying 100 g onions 50 g carrots 40 g celery 600 ml full bodied red wine 3 juniper berries, crushed 1 tbsp cranberry jam corn flour 1 tbsp cold butter salad for garniture salt and pepper from the mill Free the deer meat from any sinews and season with salt and pepper. Heat some oil in a pan and brown the meat on all sides, add the sinews and any off cuts of the meat, the peeled and chopped vegetables and fry. Add some brown veal stock or water and place in the pre heated oven to cook. When cooked, take out the meat and wrap in foil with the herbs to rest. Add the tomato puree to the sauce, mix in, then add the red wine and the rest of the stock or water, the crushed juniper berries and cranberry jam. Cook the sauce for about 15 minutes until it has the desired consistency. Sieve and thicken with corn flour and cold butter if needed. Slice the meat and garnish the plate with some salad.	Side Order: Schupfnudeln 400 g potatoes 2 egg yolk 1 nutmeg grated salt 120 g flour 50 g butter 40 g breadcrumps Cook the potatoes and mix the with the egg yolk, the nutmeg and the salt and let it cool down. Add the flour, kneat it and form 5 cm long nudels. Cook in boiling salted water till they swim on the surface. The put them out with a spoon.
Lasagne alla bolognose Ingredients 1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic,  crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce  1/2 cup water  2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles  1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Method In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Lukewarm boiled shoulder of beef with vegetable strips shoulder of beef 1 onion 1 carrot 1 celeriac bulb 1 stem of leek 6 peppercorns 2 bay leaves 400 g shoulder (or neck) of beef, salt and a little parsley vegetable strips 2 carrots                                    1 celeriac bulb 1 stem of leek

Method 1. Cut the onion and carrots in half and lightly fry in a tall pot. Add the celeriac bulb and leek, cover with water and bring to the boil. Add the meat, parslex, salt, peppercorns and bay leaves and simmer slowly for around 2 hours. 2. Remove the meat from the soup and allow to rest for 10 minutes. 3. Slice meat thinly, serve with vegetable strips and garnished with chopped chives.

Spinach dumpling "Knödel" with ricotta Ingredients 400 g spinach, blanched, well strained and mincedbroth 400 g ricotta 2  eggs salt, pepper, freshly ground 1 pinch of freshly grated nutmeg 40 g grated parmesan 100 g wheat flour 40 g melted butter For sprinkling 40 g feshly grated parmesan

Method 1. Mix well the spinach, ricotta, spices, parmesan and wheat flour to form a dough 2. Allow the ricotta dough to rest for around 15 minutes. 3. Using two tablespoons, (or only by hands) form gnocchi -knödel - from the dough and place into boiling salted water 4. Cover the pan and allow the gnocchi to simmer for around 10 minutes, then strain. Serve sprinkled with parmesan.

wine soup of "Bozen" Ingredients 1/2 l meat broth 5 fresh egg yolks 1/4 l cream 1/4 l white wine 1 stale white bread roll to make croutons  a little olive oil ground cinnamon salt and pepper, to taste

Method1. Dice the bread roll, fry lightly in a little olive oil to make croutons and sprinkle with cinnamon. 2. Warm up the meat broth. 3. Add the egg yolks, cream and white wine and beat over a low heat until the soup becomes creamy (do not bring to the boil) 4. Pour the soup into pre-heated soup bowls, sprinkle with croutons and a pinch of ground cinnamon.