Taste the Cyprianerhof touch
Monika’s recipes to try at home
No one cooks as well as Grandma. But Monika, the hotel owners’ daughter and chef at our hotel in South Tyrol, conjures up creations that beg to differ. She has a knack for reviving recipes from grandma’s days. The result is exquisite creations that will amaze your palate every time. Sweeten up your everyday life at home with our extraordinary dishes – you can find classic recipes from our kitchen right here. You can also find our recipes in our cookbook, which you can buy for 15.00 euros directly from us. Enjoy!
Antipasti
Ingredients for 10 pieces of Schüttelbrot
Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
20 g fresh yeast
Dough:
500 g rye flour
250 g wheat flour
20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
20 g salt, 5 g fennel
5 g cumin seeds
5 g fenugreek
Method
- Dissolve the yeast in lukewarm water, add to flour, mix well to produce a soft dough, cover, and leave to leaven in a warm place (30 °C) for 1 hour.
- Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
- Divide the dough into 10 pieces of similar size (150 g), form into rolls, and place onto a cloth dusted with flour. Leave to rise for 10 min.
- Place each roll onto a wooden board the size of a pizza and shake it around, turning the board and causing the dough to broaden until it is finally flat. The bread is called Schüttelbrot because it is shaken flat. Bake at 210-220 °C for approx. 30 min.
Recommendation
Leave the rolls to rise until they eventually flatten out of their own.
For the Pastry
200g flour type 00
200g whole wheat flour
150g semolina
5 eggs
Combine all the ingredients and put the pastry in the bigoli machine or form the 15 cm long curls by hand. Cook the pasta for 11/13 minutes in boiling salty water.
For the Salsa
350g sausage or „tastasale“
½ onion
a tomato
1 garlic clove
5g dry porcini mushrooms
100g cream
1 peperoncino
100ml clear soup
a glass of white wine
Roemary, thyme, parsley, salt and pepper
Brown the onion, the garlic, the peperoncino and the meat without adding any fat, add a little bit of white vine, let sit for a bit and put it in a sieve to drain everything. Clean the pan and put everything back in it and add the diced tomato and the mushrooms afterwards add slowly the clear soup ad let it cook for 10 minutes on low temperature. Continue the cooking for other 10 minutes after adding the cream and the herbs. Season with salt and pepper (be careful because the sausage will probably be seasoned already). Fort he gourmet we recomend o add fresh truffle when you season the pasta.
Vorspeisen
Ingredients for 10 pieces of Schüttelbrot
Sourdough starter:
250 g rye flour
250 ml lukewarm water (30° C)
20 g fresh yeast
Dough:
500 g rye flour
250 g wheat flour
20 g fresh yeast dissolved in 850 ml lukewarm water (30 °C)
20 g salt, 5 g fennel
5 g cumin seeds
5 g fenugreek
Method
- Dissolve the yeast in lukewarm water, add to flour, mix well to produce a soft dough, cover, and leave to leaven in a warm place (30 °C) for 1 hour.
- Mix the sourdough with the remaining ingredients to produce a uniform dough, cover, and leave to rest for 10 to 15 min.
- Divide the dough into 10 pieces of similar size (150 g), form into rolls, and place onto a cloth dusted with flour. Leave to rise for 10 min.
- Place each roll onto a wooden board the size of a pizza and shake it around, turning the board and causing the dough to broaden until it is finally flat. The bread is called Schüttelbrot because it is shaken flat. Bake at 210-220 °C for approx. 30 min.
Recommendation
Leave the rolls to rise until they eventually flatten out of their own.
For the Pastry
200g flour type 00
200g whole wheat flour
150g semolina
5 eggs
Combine all the ingredients and put the pastry in the bigoli machine or form the 15 cm long curls by hand. Cook the pasta for 11/13 minutes in boiling salty water.
For the Salsa
350g sausage or „tastasale“
½ onion
a tomato
1 garlic clove
5g dry porcini mushrooms
100g cream
1 peperoncino
100ml clear soup
a glass of white wine
Roemary, thyme, parsley, salt and pepper
Brown the onion, the garlic, the peperoncino and the meat without adding any fat, add a little bit of white vine, let sit for a bit and put it in a sieve to drain everything. Clean the pan and put everything back in it and add the diced tomato and the mushrooms afterwards add slowly the clear soup ad let it cook for 10 minutes on low temperature. Continue the cooking for other 10 minutes after adding the cream and the herbs. Season with salt and pepper (be careful because the sausage will probably be seasoned already). For the gourmet we recommend to add fresh truffle when you season the pasta.
Ingredients for the Dough:
250g Ricotta Cheese
1 White Egg
40 g Parmesan
40 g Flour
Ingredients for the Cream of Peas:
Peas
Butter
Salt and Pepper
Nutmeg
Slices of raw Ham (Parma)
Preparation:
Mix all the ingredients of the dough to form a smooth dough. Then from the dough make large strands (2 cm) and cut them to make the gnocchi. Leave the gnocchi to cook in boiling water for approx. 2 minutes. Brown the gnocchi with butter and parmesan cheese.
Cook the peas for the cream in salted water. Then mix them together with butter, salt, pepper and nutmeg. Spread the cream on the plate, add the ricotta gnocchi with the fine slices of ham on top and serve the dish.
Ingredients:
1 kg yellow Potatoes
50g Flour
80g Yolk Substitute (eco-friendly products shop)
Salt
Nutmeg
Preparation:
Cook the potatoes and mash them in a potato masher. Add the yolk substitute, salt and nutmeg. Finally add the gluten-free flour and make the gnocchi.
Ingredients for the Roll:
80 g soft Butter
3 Yolks
50 ml Cream
100 g Potatoes (cooked)
a touch of Nutmeg
3 White Eggs
Salt
60 g Flour
Preparation:
Foam the butter and add one yolk at the time. Add the liquid cream, cold potatoes, grated nutmeg and salt.
Whip the egg whites with a pinch of salt. Add the whipped egg whites and flour to the mass.
Heat the oven to 180 degrees. Put the baking paper on the plate. Put the mass on the plate, flatten it and cook for about 8-10 minutes. Cool down and remove the paper.
Ingredients for the Pumpkin Cream:
30 g Onions
1 clove of Garlic
1 tea spoon of Butter
300 g Pumpkin (cooked and finely chopped)
a touch of Nutmeg
50 g grated Parmesan
Pepper
Salt
Preparation of the Pumpkin Cream:
Peel and finely chop the onion and garlic. Brown in butter. Add the pumpkin, add salt, pepper and nutmeg. Put the mass on the sponge cake and roll it up.
Ingredients
70 g Butter
200 g Shallot
700 g finely chopped Celeriac
60-70 g wheat Flour
2 ½ l Bottom
300 ml Cream
1 x Salt
1x white Pepper
30 ml white Wine
1 x Lime Juice
50 g Butter cubes
For the Supplement:
150 g Celeriac cubes
20 g Butter
1 x Salt
10 ml white Wine
80 ml whipped Cream
Truffle Oil
12-15 Chervil
Preparation:
Brown the shallot with butter in a pan. As soon as it becomes golden add the celeriac cut into thin slices. Sprinkle the quantity with wheat flour and make everything homogeneous. Let it cool for a few minutes. Later add hot bottom below.
Let it cook for about 30 minutes, stirring a few times. Add the cream and blend everything with the blender. Add salt, pepper, white wine and lemon juice. Improve with cold butter. For the supplement, heat the butter in a pan, add celeriac cubes, salt a little, add white wine and cook.
Serve the soup with celeriac cubes, whipped cream, truffle oil and chervil.
Tip: Finish the Pureed Soup with some bread croutons.
Ingredients:
100 gr sour Cream
30 gr Wasabi
1 Lemon Juice
1 Onion
2 Garlic cloves
1 yellow Pepper and 1 red Pepper (200 gr.)
100 gr Carrots
80 gr Celery
2 l Chicken vegetable Broth
300 gr Potatoes
Salt and Pepper
Preparation:
Brown onion, garlic, peppers, potatoes, carrots and celery.
Add the wasabi, hten the borth and the lemon juice. Cook for aprox. 20 minutes.
Blend adding the sour cream and season with salt and pepper.
Ingredients:
300 g Lemon Tagliatelle
300 g fresh Mussels
300 g fresh Clams
3 cleaned Garlic cloves
2 unpeeled Garlic cloves
2 fresh Chillies
100 ml white Wine
fresh Parsley and Extra-Vergin Oliv Oil
Preparation:
Buy the clams one day before, wash them and then leave them in salted water for 24 hours to let the inside-sand out.
For the Tagliatelle:
200g Flour 00
100g Semolina for Pasta
4 grated lemos
3 Egg Whites
a touch of Salt
For the Sauce:
Chop the garlic and chilli pepper, then brown with the oil in a pan. Cut the tomato into cubes and add it. Cook for 2 minutes. Chop the parsley (keeping the stalks apart) and add this and a touch of salt.
For the Fish:
Wash the clams and drain them. Take off the "beard" from the mussel and wash them. Put them in a colander in a saucepan with lid and brown in extra-vergin olive oil the chopped parsley stalks and 2 unpeeled garlic cloves slightly crushed. Add the mussels, clams, white wine and lid and cook over high heat until they are open.
Cook the pasta and drain it al dente in the pan and finish cooking.
Place and add the mussels and clams with a few tablespoons of their water.
Ingredients for the Ravioli
100g Burnt Wheat Flour
400g Semolina
400g Flour(tipo 00)
5 Eggs
Preparation
Knead everything and then make a thin puff pastry where to put the filling and cover with another puff pastry of the same thickness. Cup square and make sure the two edges are united and closed.
Ingredients for the Filling
150g Buffala Mozzarella
200g smoked Burrata
60g Onion
1 Garlic clove
50g Pamesan
Basil, Prasley, Salt, Pepper, Tabasco
Preparation
Brown the garlic and the onion in olive oil and then let them cool. Put together the mozzarella and the burrata blent in the blender. Then add the Parmesan, herbs, salt, pepper, two drops of tabasco and the browned and cold onion. Mix everything together until there's a homogeneous filling.
Ingredients for the Foam
50g boiled Potatoes
100g Cream
90g Broth
100g Sugar
Preparation
Gently boil potatoes, broth and cream for 10 minutes. Let it cool and blend it with aromatic erbs.
Ingredients
250 g Foam 00
250 g Semolina
6 Eggs
Preparation
Knead everything and cook for 6 minutes in salted water.
Ingredients for the Spaghetti
200g 00 Foam
400g Integral Foam
200g Semolina
8 Eggs
Preparation
Knead everything together, and add a drop of water. Create the Spaghetti with a noodle cutter keeping a high thickness when preparing. Cook 4 minutes in salted water.
Ingredients for the Sauce
400g peeled Tomatoes
50g Onion
2 Garlic Cloves
100g pickled Capers
20g pickled Anchovies in Chilli Oil
60g Extra-Vergin Olive Oil
Prasley, chives, Basil (lightly chopped herbs)
Preparation
Brown chopped onion, garlic and Chili Pepper with oil. Add capers, anchovies, herbs and tomatoes. Cook for 20 minutes and season with salt and sugar (if the tomato is too acidic).
Preparation of the Meat
Marinate the whole spindle after degreasing it with 2% salt on the weight of the meat, rosemary, thyme, marjoram, pepper, laurel and paprika.
Put under vacuum and steam for 7 hours at 53°. Remove the meat from the bag, remove the liquids and grill it. Then cut it up into slices.
Ingredients for the Pesto
Basil
2 EL Pine Nuts
3 Garlic's Gloves
Oliv Oil, Cheese, Salt, Pepper
Preparation
Rub the basil leaves, without washing them. In a pan lightly roast 2 tablespoons of pine nuts. Coarsely chop the garlic cloves and put them all together in the mortar. With a pinch of salt and a little pepper, grind everything together (even in a mixer). Pour into a bowl and mix in 1/8 l of olive oil and 50 g of freshly grated cheese to form a thick cream.
In a large saucepan, bring 2-3 l of salted water to the boil and add 400 g of orecchiette. Before pouring it, add 4 tablespoons of the remaining water from the pasta to the pesto and stir again. Put the orecchiette with ¾ pesto in a bowl and mix well, then add the remaining pesto.
Ingredients for the Raviolo
500g 00 Flour
500g Semola
10 Eggs
Some Water (if necessary)
Mix everything and let the dough rest under a cloth.
Preparation
Roll out the dough thinly. Cut out circles with a glass or a shape. Place the filling in the centre of the mould and leave a small hole in the centre. Separate the yolk from the white egg and put the yolk in this hole. Now cover everything with a sheet of dough of the same size and close the ends. Now boil the ravioli in hot salted water for 5 minutes.
Ingredients for the Filling
600g Celeriac
100g Onion
50g Leek
150g fresh Cheese
Salt, Pepper, Milk, chopped Parsley, Garlic Cloves, Oliv Oil
Preparation
Peel and dice the celeriac, and boil in water and milk for 40 minuti. Finely chop onions, leek and garlic. Then fry them in oliv oil and let them cool. Drain the celeriac and puree it by adding the other ingredients and the cheese cream.
Ingredients for ca. 4 People
6 Apples
½ Celeriac
1 Vanilla Pod
500 ml Apple Juice
250 ml Cream
125 ml sour Cream
Salt and Pepper
Preparation
Peel and remove the cores from the apples and cut them into small pieces. Peel and chop the celeriac. Empty the vanilla pod. Put all the ingredients in a pot with the apple juice and let everything boil. Then add cream and sour cream and season to taste with salt and pepper. Mix everything together and serve.
Ingredients
200g Roe Deer
30g Carote
30g Celery
30g Onion
1EL Tomato Sauce
80ml Red Wine
Herbs and Cornstarch
Preparation
Dice the venison leg and fry the meat in a pan. After a short frying time, remove the meat from the pan and brown the carrot and celery cubes; after 10 minutes, add the onion cubes and brown all together again. Add the tomato sauce and deglaze with red wine.
Add a little light broth and let it simmer for an hour and a half. Half an hour before the end of cooking, add the aromatic herbs to taste and let them cook. After cooking, thicken with corn starch and season to taste with salt and pepper. Cut the rectangles of pasta and cook them for 2 minutes in salted water, then rinse them in iced water and put them in a timbale. Pour the meat sauce over the pasta and cover with the remaining pasta. At the end add chamomile and parmesan cheese.
Then put the stamp with the contents in the oven at 180° C for 20 minutes.
Ingredients
60 g chopped Onion
200 g Herbs to taste
2 El Butter
2 Eggs
50 ml Milk
30 g Cheese cubes
1 El Flour
150 g diced White Bread
1 Garlic Clove
1 Msp Nutmeg
Pfeffer from the Mill
Salt
30 g grated Parmesan Cheese
70 g melted Butter
Preparation
Peel and finely chop the onion and fry it in butter. Finely chop the leafy spinach, add it and season with salt, pepper and grated nutmeg. Pass the spinach and eggs in a mixer. Add the spinach puree, milk, cheese cubes, flour, salt and pepper to the white bread and mix thoroughly.
Cover it and let it rest for about fifteen minutes. Meanwhile, bring a large pot of water to the boil. Form the gnocchi with wet hands and put them in boiling salted water and let them boil. Serve the gnocchi with grated Parmesan cheese and melted butter. The cooking time is 15-20 minutes.
Ingredients for the Pasta
100g Flour
100g Semolina
4 Eggs
Salt
Water (in case the dough gets too solid)
Ingredients
1 Egg
2 Yolks
20g Cream
20g Pecorino (Sheep's Cheese)
80g Parmigiano grattugiato
Salt and Pepper
Oliv Oil
Parsley, Leeks, Dried Tomatoes, Artichokes, Dill, Black Truffle
Preparation
Cut the vegetables a la julienne, put them in a hot pan with olive oil and leave them in the pan. Mix the egg and egg yolk with Parmesan cheese and pecorino until it becomes frothy. Add cream, salt, pepper, dill and parsley. Then add the cooked pasta and vegetables to the sauce and sauté in a pan. To garnish, add freshly grated pepper and truffle to the pasta to taste.
Ingredients
2 Scalogni
1 Garlic Clove
2 spoons of Oliv Oil
240 g Rice (Arborio, Carnaroli or Vialone Nano)
50 ml White Wine
1 Liter Hot Vegetable Broth or Salted Water
Salt
Fresh Ground Pepper
½ spoon of Lemon Juice
50 g Butter
100 g cleaned and cooked Spinach
50 g cooked Sinac' Leaves o decor
Preparation
Peel and finely chop the shallots and garlic and fry them in olive oil. Add the rice and stir over low heat. Deglass with white wine and let it boil completely. Always add vegetable broth, so that the rice is always covered with liquid. Finally, mix the cold butter and spinach. The rice must be aldent to the bite, but the risotto as a whole must result creamy. Season with salt, pepper and lemon juice. Decorate with spinach leaves and finally serve.
Ingredients
1 small Onion
1 Cup of Risotto Carnaroli
2 Cup of Vegetables Broth
Pepper and Salt
For the Butter
Zest of 1 Lemon
25 g Butter
Preparation
Prepare a sauté of chopped onion in butter, add the Carnaroli rice and pour in the broth. Cook over low heat until the risotto is al dente. Bring the lemon zest to the boil and filter. Repeat this procedure four times. Beat the butter until frothy and slowly add the lemon juice. Mix the risotto with the butter and serve.
Suggestion:
Serve the risotto with squid carpaccio.
Ingredients
500 g Parsnip
150 g Onion and Leek
1 L Clear Bottom
20 ml White Wine
150 ml Cream
100 ml Sour Cream
Salt and Pepper
Preparation
Finely chop the onions and leeks and fry them in butter/oil. Cut the parsnip into small pieces, add to the onion and stew. Wet with white wine and pour the broth. Bring the soup to a boil stirring occasionally and then let it boil for 30 minutes. Mix with a blender, add the cream and sour cream, season with salt and pepper and serve with a puff pastry croissant.
Ingredients
40 g Onion
50 g Parmesan Cheese
200 ml White Wine
250 ml Ceam
150 g Crème Fraîche
2 Eggs
Preparation
Steam the onion, add the white wine, let it boil, then add the other ingredients. Bake in a steam oven at 84 °C for 20 minutes.
Ingredients for the Soup
1 Carrot
¼ Celeriac
½ Lauch
1 Onion
2 Potatoes
Tomato Sauce
Parsley
Chilli
Garlic
3 L Vegetables Broth
To Serve
Sesame Oil
200 g Crayfish Pulp
Preparation
Cut the ingredients for the soup, cook them in vegetable broth and then puree them with a hand blender. Season to taste with chilli and garlic. Briefly fry the shrimp in a pan with a little sesame oil and season with salt and pepper. These are added to the soup as a side dish.
Hauptspeisen
Ingredients for the Dough
150 g Flour
200 g soft Butter
200 g Parmesan
3 Eggs
1 cl Cream
½ Pack of baking powder
Various finely chopped herbs (chives, parsley, thyme, chervil, rosemary)
Ingredients for the Filling
Vegetables to taste (Carrots, Courgettes, Celery, Radicchio . . . )
Preparation
Put all the ingredients for the dough into a bowl and knead. Let the dough rest in the fridge for half an hour. Meanwhile, fry the vegetables in olive oil, add salt and pepper and leave to cool. Place the dough on a floured cloth and roll it out until it is ½ cm thick, spread the vegetables on top, cover them with a few thin slices of cheese and roll them up.
Put it on a greased baking tray with oil or butter, brush it with egg and let it cool for 10 minutes. Heat the oven to 220 degrees. Cook the vegetables-parmesan's roll on the central shelf. After 5 minutes of cooking, bring the temperature back to 180 degrees (total cooking time: 25 minutes).
Serve the roll with tomato sauce or melted butter.
Ingredients
Salmon
Egg white
Various aromatic herbs (sage, basil, thyme, lemongrass, pink peppercorns)
Preparations
Mix the salt with the variety of herbs. Add plenty of egg white until the dough becomes firm but not dry. Then cover the salmon with the salt dough and bake in the oven at 180°C for 50-55 minutes.
Ingredients
4 Lamb's fillets (saddle) á 200 g
20 g Butter
Thyme and Rosemary
Ingredients for the Kurst
80 g South Tyrolean farmer's butter
50 g breadcrumbs
30 g chopped parsley
1 teaspoon of grated mustard seeds
50 g parmesan flakes
grated white pepper and salt
50 g breadcrumbs
Preparation
Prepare the saddle of the lamb and fry it on both sides in a pan with butter, thyme and rosemary until it will be crispy. For the crust, melt the butter and mix it with all the other ingredients. Spread the crust on the fillets and gratin again at 180° C for 7 minutes in the oven.
Our KitchenChef also added olives and tomatoes for a more Mediterranean crust.
Nachspeisen
Short Pastry
300g flour
200g butter
100g powdered sugar
1 Egg
1 bag vanilla sugar
1 pinch of lemon peel
Preparation
Sift the flour on a beaking board and mingle all the ingredients to a pastry. Wrap it up in clear film and leave it in the fridge.
Filling of the stuffing
600g apples 50g sugar
50g breadcrumbs roasted in butter 40g sultanas
20g pine nuts 2 spoons of rum
1 bag vanilla sugar ½ spoon cinnamon powder
1pinch of lemon peel
Preparation
Peel the apples and core them, cut into small pieces and add the sugar, the crumbs, the sultanas, the rum, the vanilla sugar, the pine nuts and the lemon peel. Preheat the oven on 180° C. Cut it into 2 pieces and roll the pastry to a 40 x 26 cm big piece and put the stuffing on the pastry. Then wrap it up to a strudel (cover it) and paint the egg on the pastry. Bake it in the oven vor 35 minutes.
Ingredients
250ml Milk
5ml Rum
½ Vanilla Sugar (packet)
½ touch of Lemon Zest
125 g Flour
4 Yolks
4 Egg Whites
1 touch of Salt
35g Sugar
20 ml Sesam Oil
35g Raisin
20g melted Butter
some Icing Sugar to dust
Preparation
Mix the milk with the flavourings and flour. Add the egg yolks. Whip the egg whites, add salt and sugar. Wrap under the base paste. Heat the pan, pour a little oil into the pan and spread a portion of pasta, add some of the raisins. Cook until the pasta turns light brown, add some butter. Divide the Kaiserschmarren into pieces and dust the icing sugar.
Ingredients:
Juice of 5 Mandarins/Clementines
200g Water with 200g of frozen Raspberries
Juice of 1 fresh Lemon
Preparation:
Boil and blend everything.
Add some sugar (as much as you prefer) and the lemon juice.
For the Dough:
300 g Butter
220 g Icing Sugar
300 g Flour
300 g chopped Hazelnuts
2 Eggs
1/2 packet of Baking Powder
1 packet of Vanilla Sugar
Lemon Peel
a little bit of Rum and Salt
200 g Currant Jam, 1 Yolk and 2 Cream spoons to brush the cake
Preparation
Dice the butter and mix it with the sugar, baking powder, vanilla sugar, eggs, lemon peel, rum and salt.
Mix the mass obtained with the flour and chopped hazelnuts.
Cover the dough with film and put it in the fridge for 30 minutes. Roll out 1/3 of the dough on a baking tray.
Form a grill with the rest of the dough and put it on the cake. Spread the cake with eggs and cream mixed in.
Ingredients
2500g Strawberries
1125g Water
750g Sugar
190g Glucose Powder
120g Fructose
55g Neutro 10C
15g Citric Acid
Preparation
Wash the strawberries, drain them in a colander and then remove the leaves. Cut the strawberries and put them in the mixer. Mix the sugar and citric acid until the sugar melts. Add the other ingredients and pour everything into the ice cream maker and follow the instructions.
