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Cooking with love ...
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In the morning a rich breakfast buffet will supply you with the necessary
energy for the numerous spare time opportunities. Our Chef Luis is going to spoil you with regional,
Italian and international delicacies. |
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Our recipes for you:
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 |
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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.
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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 |
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Method
1. 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.
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Spaghetti alla Carbonara
Ingredients
400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste |
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Method
1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy.
Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
Tiramisù
for 6 persons
2 eggs
70 g sugar
50 g Mascarpone
1 TL Rhum
1 EL liqeur Zabov
50 ml creme
12 pieces of biscuits Savoiardi
150 ml strong coffee
powder of cocholate |
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preparation :
- Mix well the eggs with the sugar
- The mascarpone cheese (cream cheese), the rum and eggnog give below the egg mixture and stir. Fold in the
whipped cream.
- Interpret an arbitrary shape with the coffee-soaked ladyfingers and draufgeben about half of the mascarpone cream.
Another layer of soaked ladyfingers hang with, again covered with cream.
- Put in a refrigerator cold before serving and sprinkle with cocoa powder.
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