Taste sensations at the gourmet hotel in South Tyrol

Sauerkraut:
500 g sauerkraut
3/4 l water
100 g bacon
3 juniper berries
5 peppercorns
1/2 tsp caraway
1 bay leaf
50 g butter
100 g diced onions
2 finely chopped cloves of garlic
1 tbsp flour
Salt
Ground pepper

Potato dough:
300 g potatoes
1 egg yolk
1 tbsp melted butter
100 g flour
1 pinch of nutmeg
Salt

If the sauerkraut tastes too sour, you should squeeze some of the liquid out or rinse it in cold water. Pour the water onto the sauerkraut in a pan, add the bacon in one piece, the juniper berries, peppercorns, caraway and bay leaf, season with salt and leave to simmer gently for about 1 1/2 hours with the lid on. Heat up the butter, steam the onions and garlic in it, sprinkle with flour and make a light roux, mix the sauerkraut into this, season and bring to the boil again for about 10 minutes. Peel the potatoes, dice them and boil them in salt water for about 20 minutes, strain them off and leave them to stand. Purée the potatoes, mix with the egg yolk and melted butter and leave to cool. Knead the flour, nutmeg and salt into the potato mix. Roll out the dough until it is 1 to 2 mm thick using a rolling pin, cut out round pieces, then deep-fry. To finish: Serve the fried flat potato cakes with the sauerkraut. Baking temperature: 180 degrees. Baking time: approx. 2 minutes.

1 onion
1 tbsp butter
80 g black bread (or Vinschger Paarl or Pairs) cut into cubes
1 tsp paprika powder
1 l meat stock
1 egg
2 tbsp grated parmesan
1 tbsp finely chopped parsley and chives
Pepper
Salt

Peel and dice the onions, steam in the butter, add the black bread and fry. Sprinkle in the paprika powder, pour over the meat stock and leave to boil for about 10 minutes. Whisk the egg and parmesan and stir into the soup. Bring to the boil again, season with salt and pepper and serve.

150 g flour
100 ml milk
Oil for baking, butter for frying
Icing sugar to sprinkle on top
100 ml cream
6 egg yolks
1/2 packet vanilla sugar
1 tbsp rum
6 egg whites
1 pinch of salt
40 g sugar
200 g sliced apples

Stir the flour, milk, cream, egg yolks, vanilla sugar and rum into a smooth mixture. Whisk the egg whites and salt lightly, then beat with the sugar until stiff and fold into the mixture. Heat a bit of oil in a large frying pan, pour in the mixture, sprinkle with the apples, bake the underneath until golden brown then flip it over. Then put the pan in a preheated oven and bake the pudding at 200 degrees for about 3 to 5 minutes. Then tear the pudding into pieces using two forks. Sprinkle with a bit of icing sugar, add a bit of butter and then fry briefly on the hob until the sugar caramelises. Arrange on hot plates, sprinkle with icing sugar again and serve.

800 g suckling pig loin
50 g diced bacon
20 g onions
400 g white cabbage
100 g cleaned and fried chanterelle mushrooms
2 apples
100 ml meat or vegetable stock
2 tbsp seed oil
1/4 l pork gravy
100 ml white wine
1 tbsp sugar
4 sprigs of rosemary
4 sprigs of thyme
Salt, pepper

Dice the onions finely and fry with the diced bacon in butter. Cut the white cabbage into slices and steam with the meat or vegetable stock for 15 minutes. Season the suckling pig loin with salt and pepper, fry in a pan with a bit of oil and roast in a preheated oven with the herbs. Peel the apples, remove the core and cut into slices. Caramelise the sugar and deglaze with white wine. Place the apple slices in this and steam until soft. Serve the loin on the white cabbage with the apple slices, fried chanterelle mushrooms, herbs and gravy.

Cooking temperature for the suckling pig loin: 180 degrees
Cooking time for the suckling pig loin: 12 to 15 minutes

Dough starter
240 g rye flour
190 ml water (40°C)
5 g sourdough (from the baker) or 20 g yeast

Dough
360 g rye flour
400 g wheat flour
20 g yeast
20 g salt
20 g ground spices (caraway seeds, fennel seeds, fenugreek and coriander seeds)
530 ml water (35°C)

Mix the rye flour, lukewarm water and sourdough (or yeast, dissolve the yeast in water for this) well to form a dough and leave to rise at 28–30°C for 18 hours. Mix the dough starter with the remaining ingredients and knead to produce a uniform dough. The dough temperature should be about 30°C. Leave to rise for approx. 30 min., then divide into 3 lumps of equal size, each weighing around 600 g. Shape the loaves however you want (long or round). Wrap the loaves in cheesecloth dusted with rye flour or in baskets and leave to swell at the dough and room temperature of 28–30°C for another 30 minutes. Place into the oven along with a small oven-proof bowl of water, bake at 240°C (top and bottom heat) for 5 minutes, then reduce the heat to 220°C and bake for an hour.