Look over the shoulder of our chef Andrea as he works!

Our Chef de Cuisine will take you into his secrets and divulge a few recipes you can make for yourself. This way, you will not have to entirely do without the fantastic treats from the cuisine of Monte Sella Hotel in South Tyrol.

We wish you lots of fun making the recipes on your own as well as great meals!

Pumpkin cream soup with mushrooms

Ingredients (for 4 people):

1 onion
1 potato
350g pumpkin
50g butter
200 ml vegtable stock
200 gr fresh mushrooms
Salt
Pepper
Fresh herbs for decoration
Dark bread croutons

Preparation
Steam onion glassy, then cut the pumpkin and the potato into small pieces and add it to the onion. Roast gently and then cover it with vegetable stock. Boil it for 20 minutes; add salt and pepper, mash it and don´t let it cool down.
Take another pan to melt butter for roasting the into slices cut mushrooms gently. Use salt and pepper for spicing.

Tip
Serve the warm soup together with the mushrooms, the fresh herbs and the croutons.

Asparagus with ''Bolzano" Sauce

Ingredients (for 4 people):

150 ml olive oil
16 spears of white asparagus
1 tablespoon white wine vinegar
20 g butter
1 tablespoon mustard
Salt
Parsley
Sugar
2 tablespoons mayonnaise
3 slices of ham
Salt
For the sauce: 3 boiled eggs
white pepper

Preparation
Wash and peel the asparagus. Cook in salt water, butter and a pinch of sugar. For the sauce, chop the boiled eggs, mix the vinegar, mustard, olive oil, parsley and mayonnaise. Season with salt and pepper.

Tip
Serve the asparagus with the sauce hot.

Cheese dumplings

Ingredients

300 g two-day-old white bread (stale)
250 ml lukewarm milk
300 g cut cheese (Emmentaler, Tilsiter, Gouda)
1 onion
Butter to roast
1 TSP flour
3 eggs
1 TSP Chives, finely chopped
1 TSP Parsley, finely chopped
salt
60 g Parmesan, grated
80 g melted butter

Preparation
Pour the lukewarm milk over the sliced bread and let it soak.
Cut the cheese into small cubes, and add it with the roasted onion, flour, eggs, chives, parsley and salt to the bread. Mix all of the ingredients until they turn into canederli dough. Allow the dough to rest for about 30 minutes.
Using a tablespoon and the flat wet hand to shape the mixture into dumplings, boil them in salted water for 15 minutes.
Sprinkle them with parmesan cheese, chives and melted butter.

Fillet of beef in a salt crust

Ingredients (for 4 people):

800 g beef tenderloin, centre-cut by the butcher
200 g South Tyrolean streaky bacon (Bauchspeck)
2.5 g of coarse sea salt
6 egg whites
2 tablespoons flour
1 sprig of fresh rosemary
1 bunch of fresh thyme
Colourful vegetables of your choice
Potatoes

Preparation
Season the entire fillet of beef with salt and pepper, sear it from all sides and set on a plate to cool. In the meantime, mix the coarse salt with the egg white and flour and spread about ¼ of it on a baking tray laid out with a piece of aluminium foil the size of the meat.
Place a few branches of rosemary and thyme onto the salt. Then wrap the bacon all around the fillet (including the ends.) Now set it onto the herbs and again generously cover with rosemary and thyme. Now cover it all with the remaining salt dough and lightly press. With a spoon, carefully create a “predetermined breaking point” notch in the lower third of the dough. Now bake at 200 °C in the lower part of the oven for 40-50 minutes. Remove fillet from the oven and let sit closed for another 5-8 minutes. With the back of a heavy knife, tap the notch all around until the lid can be opened.

Tip
Remove the bacon, take out and carve the fillet. Serve with crispy vegetables, rosemary potatoes and a few drops of olive oil.

Lamb cutlets baked with almonds in rosemary gravy

Ingredients (for 8 portions):

16 lamb cutlets
150 g herb filling
3 eggs
100 g thinly sliced almonds
Salt and pepper
Rosemar
yPork caul
¼ l classic roast lamb gravy
Butter
400 g Brussels sprouts leaves

Preparation
Bone the lamb cutlets neatly, season the meat with salt and pepper. Brush the meat with the herb filling on both sides and wrap in the pork caul. Coat the cutlet with flour, egg and almond slices and fry in floating oil. Refine the lamb gravy with rosemary and butter and pour on a plate. Cut the cutlet diagonally and serve on the gravy along with steamed Brussels sprouts.

Yogurt mousse on a strawberry sauce

Ingredients (for 4 people):

150 g natural yogurt
40 g icing sugar
2 leaves of gelatine
125 ml whipping cream
Strawberries

Preparation
Set the gelatine leaves in water to swell. Mix the natural yogurt and icing sugar. Set the crushed gelatine leaves to melt in a small pot with water and add to the yogurt crème and whip the cream until stiff and fold in. Fill it in forms of your choice and leave to set in the refrigerator. Mix strawberries with sugar and pour a looking-glass on a plate, set yoghurt mousse on top and garnish with your choice of mint leaves or fruits.

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