Hotel in Chiusa / Valle Isarco - in South Tyrol. Culinary

Thoroughly enjoyOur rich breakfast buffet with cereals, jams, juices, teas and much more get served by the owner of the hotel, Günther, personally. Depending on the season we serve fresh products of our garden.Junior Chef Michael and his kitchen team spoils you with mediterranean and alpine dishes. In summer we serve fresh vegetables from our garden, a unique taste experience. Recipes:South Tyrolean AlmkäsenockenAlmkäsenocken (Dumplings of cheese)(for 4 persons)100g mountain cheese cut into small cubes40g onion, finely chopped120g cut-resistant whit bread 20g butter2 eggs50g Graukäse (cheese)20g flourSeasonings: 1 teaspoon parsley, finely chopped1 teaspoon chives, finely choppedParmesan and butterSaltCut the hard, white bread in small cubes. Cook the onions in the butter. Cut the cheese into small cubes, place it with the eggs and crumbled cheese and mix it.The flour, season with salt and parsley, mix all ingredients well and let rest the mass for 15 minutes.Make with the mass large dumplings (about 40 g)shapes, cook in salted water and serve. Cooking time: 15 minutesSouth Tyrolean Schlutzkrapfen(for 4 persons) Pastry: 150g rye flour 100g wheat flour 1 egg 50-60 ml warm water 1 tablespoon oil Salt Filling: 150g spinach, cooked 50g onion ½ garlic clove 1 tablespoon butter 100g cap Parmesan cheese, grated chives nutmeg, grated black pepper - salt Miscellaneous: grated Parmesan, brown butter Chives, finely chopped to serve Dough The two types of flour mix, crane-like giving salt to a rolling pin and board. The egg with warm water and whisk the oil, pour in the middle of the flour and knead rim from the inside out to form a smooth dough. Cover the dough and let rest for 30 minutes. Filling: Finely chop the spinach, onion and garlic in the butter until. Add the curd, the Parmesan and chives and season with nutmeg, salt and pepper and mix well. The dough with a pasta machine drive out thin. The dough as quickly as possible so it does not dry out. Cutter with a round, flat cookie sheets of about 7 cm in diameter. Put the filling with a small spoon in the center. Close the dough like a moon. and press down the edges with your fingers.Cook the ravioli in salted water and serve. Sprinkle with Parmesan and serve with brown butter and chives. Cooking time: 3-4 minutes