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It’s Keschtn [chestnut] season in South Tyrol!

19.10.2017 - by Vitalpina Hotels Südtirol
Category: Gastronomy
 
An autumn holiday in South Tyrol simply has to include an evening’s “törggelen”, a hearty feast of dumplings, pasta pockets, assorted meats, fritters and roast chestnuts, all washed down with the new wine. Chestnuts are not only the most important ingredient of these traditional events, they also form a major part of numerous delicious dishes. This fine autumn fruit graces many a recipe, from soups and roasts all the way to strudel. Chestnuts are also firm favourites for use in cakes and preserves.
A genuine chestnut specialist, the Taubers Unterwirt, a Vitalpina Hotel in Feldthurns, here reveals two of its tastiest chestnut recipes.

Chestnut spätzle [egg noodles] with leek and bacon strips


Ingredients:
• 200 g chestnut flour
• 200 g wholemeal spelt flour
• 4 eggs
• 200 ml full-fat milk
• 1 tsp salt
• 2 tbsp butter
• 200 g leek in strips
• 200 g fatty bacon in strips

Preparation:
Stir the chestnut flour, spelt flour, eggs, milk and salt together in a bowl and leave for 30 minutes. Boil an adequate quantity of salted water and add the cut spätzle to the boiling water. Bring to the boil, remove and plunge into cold water. Sweat the leek in a frying pan with the butter, add the bacon and mix with the spätzle.

Chestnut cream with fruit garnish

Ingredients:
• 200 g chestnuts
• 1 egg yolk
• 2 tbsp rich honey
• 120 g low-fat curd cheese
• 150 g natural yoghurt
• ½ tsp powdered cinnamon
• 160 g seasonal fruits
• 200 g cream

Preparation:
Boil the chestnuts for 12 minutes, puree and cool them. Mix the egg yolk with the honey, curd cheese, yoghurt, chestnut puree and cinnamon. Mix the fruits gently in with the cream and finally add the whipped cream. Then arrange on plates and cool.
 
 
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