Beef tartare, liquid egg yolk in Schüttelbrot and artichokes An extraordinary and very delicate dish. The egg yolk in the Schüttelbrot coating combines this delicious dish with the traditional taste of Schüttelbrot. This recipe is for 4 people. Bon appetit!...
Schüttelbrot-lasagnette with steamed field chicory, fresh goat cheese and beer foam Lasagnette in a different way. Combine this delicious dish with the traditional taste of Schüttelbrot. This recipe is for 4 people and takes about 1 1/2 hours to make. Enjoy!...
South tyrolean farmer’s toast A South Tyrolean farmer’s toast is perfect for the small hunger in between meals and is therefore available in many South Tyrolean bars. But here is the simple recipe so that you can also enjoy a farmer’s toast at home....
Saddle of veal with Schüttelbrot & walnut breading Saddle of veal is a true delicacy. The meat is particularly tender, rich in high-quality protein, very low in fat and at the same time aromatic in taste. Combine this delicious dish with the traditional taste of...
Schüttelbrot gnocchi with radicchio and blue cheese Picture from Tourismusverein Tisens-Prissian / René Gamper Gnocchi the South Tyrolean way. Combine a delicious gnocchi dish with the traditional taste of Schüttelbrot. This recipe is for 4 people and takes about 40...
Schüttelbrot ribbon noodles with chanterelles Delicious ribbon noodles, with the typical taste of the popular Schüttelbrot, are the ideal base for a chanterelles sauce. This recipe is for 4 people and takes about 1.5 h to prepare. A plate of pasta traditional, but...
