Hotel Gran Paradiso - San Cassiano - Alta Badia

The FÖIES DA SONI are potato sheet, a classic of the Ladin cusine

Ingredients for 4 persons:
600 g floury potatoes
2 egg yolks
50 g melted butter
200 g flour
1 tablespoon of anise or cumin
salt
oil to fry

Procedure:
Peel the potatoes, cut into cubes and cook in boiling salted water. When potatoes are cooked, pass them with a potato masher and let them cool.

After the potatoes have cooled, add egg yolks, melted butter, flour, spices and a pinch of salt, then work the dough until you get a homogeneous mass.

Roll out the dough with a rolling pin into a sheet of ca. 5 mm and cut out the potato sheets in the preferred form, usually rectangular or round, the size of a palm, and let them rest on a towel.

Fry the potato sheets in hot oil turning them occasionally until the color gets golden brown.

Place them on paper towels to absorb excess oil.

Potato sheets are usually served with cooked sauerkraut, or alternatively with cranberry jam.

The PANICIA is a Ladin barley soup

Ingredients for 4 persons:
100 g barley
1,75 lt water
one small onion
one carrot
half leek
one small celery stalk
200 g smoked pork loin
one potato
salt

Procedure:
Dice onion, carrot, leek and celery. Cook the diced vegetables with a little oil for some minutes. Wash the barley in cold water, add to the pan and add the water.

Add the smoked meat and boil it all slowly for two hours.

About 20 minutes before end of cooking add the diced potatoes and continue cooking.

Remove the meat, cut it into small pieces and put it back into the soup.

Add salt to taste.

The FURTAIES are the traditional spiral sweet Tyrolean fritters

Ingredients for 4 persons:
200 g flour type 00
2 glasses of milk
2 tablesoons melted butter
1 shot glass of grappa
2 eggs
pinch of salt
oil to fry
creanberry jam

Procedure:
Salt the warmed milk, add the flour and melted butter, stirring carefully.

Divide the yolks from the whites. Add the egg yolks and the grappa to the milk, let stand and then stir in the whipped egg whites.

Using a funnel, pour the mixture in hot oil designing a spiral until the furtaia reaches the diameter of a plate, and fry on both sides turning with a slotted spoon until it is golden brown. Pass the furtaia on kitchen paper to remove excess oil.

Serve the Furtaia sprinkled with powdered sugar and with cranberry sauce or other jam to taste.

The SCHÜTTELBROT is a crunchy Tyrolean rye flatbread

Ingredients for 5 loaves:

Starter dough:
100 g rye flour
100 ml water at 30°C
2,5 g yeast

Dough:
250 g rye flour
150 g wheat flour
450 ml water at 40°C
10 g yeast
10 g salt
2,5 g fennel seeds
2,5 g cumin seeds


Procedure:
Prepare the starter dough by dissolving the yeast in warm water, add the flour, mix well and let stand 1 hour at ca. 30°C.

Work the starter dough and the remaining ingredients until the dough results not too soft. Place it in a bowl and let stand covered with a cloth for 15-20 minutes in a warm place. Sprinkle the dough with rye flour and form 5 flatbreads ca. 5 mm thick which can then be places on a baking tray covered with baking paper. After another 30-40 minutes of rest, bake in a preheated oven (in static mode) at 230°C for ca. 30 min. After cooking, preserve the flatbreads in a ventilated place to dry them and make them crunchy.

Enjoy Schüttelbrot with Tyrolean Speck and smoked sausage, mountain cheese, pickles and horseradish.