The best holiday recipes from Chalet Gravenstein near Merano
The demand for a second edition of our cookbook was so high last year that we decided to invent something special for this special situation we are all in at the moment. Once a week we will enter a recipe online ... have fun cooking and enjoy the results!
We would like to make a contribution to sweeten this period of great challenge with small cooking suggestions. We want to surprise you with our recipes and in this way invite you "virtually" to our table. We hope that your attempts will be successful and help you dream of wonderful memories of a holiday in Chalet Gravenstein!
Paccheri with green asparagus
for 4 Persons
- 500g Paccheri
- 1 bunch of green asparagus
- 20pcs. Date Tomatoes
- 1 bunch of basil
- 1EL Pine nuts
- 1 garlic clove
- 4kl. buffalo mozzarella
- Olive oil
Roast pine nuts in a pan without oil, chop bunch of basil finely.
Now mix the chopped basil, pine nuts, clove of garlic, salt and pepper well and add olive oil to make a viscous paste.
Cook the pasta in salted water "aldente".
Peel and cut the green asparagus into small pieces, wash and halve the date tomatoes.
Put on a pan and heat the olive oil slightly. Stew the date tomatoes and the asparagus for about 5 minutes. Add a pinch of salt, pepper and sugar.
Now add the cooked pasta to the pan, toss and add the basil "pesto".
Little tip: add a little of the pasta water and olive oil to make the dish nice and juicy // for the look: cut the asparagus diagonally
Serving suggestion: Arrange on plates and refine with buffalo mozzarella, chives and olive oil.
- 200 g butter
- 200 g dark chocolate
- 100 g chocolate, chopped
- 100 g icing sugar
- 4 eggs
- 2 tablespoons cocoa powder
- Corn starch 2 tablespoons
- 1/2 teaspoon baking powder
- 1Pck. Vanilla sugar
- 1 pinch of salt
Melt the butter and chocolate in a saucepan, stirring continuously, then let them cool.
Mix the cocoa powder, cornstarch and yeast.
Beat the sugar, eggs, vanilla sugar and salt until creamy and mix gently with the chocolate butter mixture (fold carefully). Now add the finely chopped chocolate and finally fold the cocoa starch mixture underneath the dough.
Put the dough into a well greased cake tin and place in the preheated oven.
170° C for about 20-25 minutes. At the end of the baking time, let the tart cool and fill it with fruit or berries.
A little tip: for a change, mix the coarsely broken sour cherries in the batter instead of the chocolate chips ;-) Serving recommendation: freshly whipped cream, sugar-free cream ...