Tyrol's Best Recipes
Whether steaming bacon dumplings or farmer's roast - traditional Tyrolean cuisine is filled with unique dishes that have their origins in the old farmhouse kitchens. It's as varied as the valleys of the country. Here's a taste for you.
January 17, 2025
Tyrolean farmer's roast (lamb stew with potatoes)
© Stockfood
Ingredients for 4-6 people / preparation: approx. 2 hours
- 800 g lamb, ready to cook, from the shoulder, boneless
- 250 g lamb ribs, ready to cook
- salt
- freshly ground pepper
- 1 tsp juniper berries
- 2-3 tbsp flour, for dusting
- 30 g clarified butter
- 300 g vegetable onion
- 1 clove garlic
- 1 tbsp tomato puree
- 1 tsp chopped rosemary
- 2 tbsp quince jelly
- 100 g chunky tinned tomatoes
- 500 ml dry red wine, e.g. Bordeaux
- 400 ml red wine, e.g. Bordeaux e.g. Bordeaux
- 400 g waxy potatoes
- 200 g parsley roots
- 1 quince
- 1-2 tbsp dark balsamic vinegar
Preparation
- Wash the meat and ribs, pat dry and separate the ribs from each other. Season both with salt, pepper and crushed juniper berries; dust with
a little flour and sear on all sides in hot clarified butter in a roasting tin.
- Peel and roughly dice the onions and garlic, add to the meat with the tomato purée and fry briefly. Add the rosemary, jelly and tomatoes and deglaze with the wine. Season with salt and pepper and simmer over a medium heat for approx. 50 minutes.
- In the meantime, peel and wash the potatoes and parsley roots and cut into bite-sized pieces. Wash and quarter the quince, remove the core and cut into thin slices.
- Add the vegetables and quince to the meat, add 200 ml water and simmer for a further 30 minutes. Season to taste with vinegar, salt and pepper and serve with fresh salad as you like it.
Potato and fennel rösti with North Italian bacon and cucumber salad
© Stockfood
Ingredients for 4 people / Preparation: 65 minutes
Rösti
- 700 g floury potatoes
- 1 vegetable onion
- 1 fennel bulb
- salt
- freshly ground pepper
- nutmeg
- 60 g clarified butter
- 1 tsp thyme leaves
Cucumber salad
- 1/2 cucumber
- 150 ml sour cream
- 2 tbsp freshly grated horseradish
- 150 ml sour cream
Also
- 12 slices of Tyrolean bacon
Preparation
- Peel and thinly slice the potatoes and onion. Clean the fennel, wash if necessary, cut in half, remove the hard stalk and also cut into thin slices.
- Mix the vegetables together and season with salt, pepper and nutmeg. Heat 30 g clarified butter in a pan, add the potato and fennel mixture and spread out until smooth. Sprinkle with the thyme, cover and fry over a medium heat for approx. ten minutes.
- In the meantime, peel the cucumber, cut in half, remove the seeds and grate the flesh. Mix the sour cream with the horseradish, sour cream and grated cucumber and season with salt and pepper. Carefully turn the potato flatbread out onto the lid and slide it back into the pan. Add the remaining clarified butter and fry for a further ten minutes.
- Cut the finished rösti into pieces and serve with the cucumber salad and Tyrolean bacon.
Warm endive salad with greaves
© Stockfood
Ingredients for 4 people / Preparation: 40 minutes
- 250 g pork back fat
- 1 endive
- 1 tsp caraway seeds
- 1/2 tsp peppercorns
- 1 onion
- 3-4 tbsp white wine vinegar
- approx. 100 ml meat stock or vegetable stock
- salt
Preparation
- Cut the bacon into small cubes and fry slowly in a hot pan. Stir from time to time until the gammons are lightly golden brown after about ten to 15 minutes. Pour through a fine sieve and collect the lard. Drain the greaves on kitchen paper.
- Wash and trim the endive and cut into strips. Crush the caraway seeds with the pepper in a mortar. Peel and finely dice the onion. Sauté with the caraway seeds and pepper in 2-3 tablespoons of hot lard in a pan until translucent. Deglaze with the vinegar and stock. Simmer gently for 2-3 minutes, then remove from the heat. Mix in the endive and season with salt.
- Divide between plates and serve immediately sprinkled with the gherkins.
- Serve with toasted bread, if you like.
Bacon dumplings with butter
© Stockfood
Ingredients for 4 people / Preparation: 65 minutes
- 750 g dumpling bread
- 500 ml milk
- 200 g Tyrolean bacon
- 1 onion
- 100 g butter
- 2 tbsp freshly chopped parsley
- 3 eggs
- salt
- peppercorns from the mill
- freshly grated nutmeg
- breadcrumbs, as required
- 4 tbsp chives in rolls
Preparation
- Place the dumpling bread in a bowl. Bring the milk to the boil and pour over it. Finely dice the bacon and sprinkle over the dumpling bread.
- Peel and finely dice the onion; sauté in a hot pan in 1 tbsp butter until translucent. Stir in the parsley and add this mixture to the dumpling bread. Add the eggs to the bowl, season with salt, pepper and nutmeg and knead everything well. Leave to rest for about 15 minutes. Then knead again briefly - if the dough is too soft or too firm, add breadcrumbs or milk. Then form twelve dumplings with moistened hands, place together in simmering salted water and cook for approx. 20 minutes, but do not boil.
- Meanwhile, slowly brown the remaining butter in a pan until golden brown. Skim off the resulting foam.
- Remove the dumplings from the water with a slotted spoon and drain well. Divide between deep plates and pour over the butter. Serve sprinkled with chives.
Braised veal breast with lemon crumbs
© Stockfood
Ingredients for 4 people / Preparation: 2 hours and 10 minutes
- 1.5 kg veal breast; with bone
- 1 lemon, organic
- 2 cloves of garlic
- 4 stalks of thyme
- 100 g farmhouse bread
- 2 tbsp rapeseed oil
- 2 tbsp mustard, grainy
- salt
- pepper, black; from the mill
- 2 tbsp vegetable oil
- 2 vegetable onions
- 300 g beetroot
- 200 g carrots
- 350 ml dark beer
Preparation
- Wash the meat, pat dry and lightly score the fat layer. Rinse the lemon in hot water, pat dry, grate the zest and squeeze out the juice. Peel and finely dice the garlic. Wash the thyme, shake dry, pluck the leaves from the stalks and chop finely. Finely chop the bread together with the lemon juice and zest, garlic and thyme and mix with the oil and mustard to make a paste. Season with salt and pepper.
- Preheat the oven to 180 °C top and bottom heat.
- Sear the veal breast in a roasting tin with hot oil on all sides, spread the spice paste on the skin side and roast the breast in the oven for 60 to 90 minutes. Peel the vegetables, cut into bite-sized pieces and add to the roast after 40 minutes. As soon as the vegetables have some color, pour in the beer. Remove the finished veal breast from the oven, place on a plate and leave to rest briefly.
- Bring the vegetables to the boil with a little water, season to taste and serve with the breast.
This article appeared in the Falstaff TRAVEL issue Winter 2024/25.