Typical South Tyrolean Starters: A Journey Through Mountain Flavours

Ingredients (serves 4)

• 500 g potatoes (waxy/yellow-fleshed preferred)
• 1 small onion (optional, finely chopped)
• 50 g South Tyrolean speck (optional, cut into strips)
• 2 tbsp flour (to help bind)
• 1 egg
• Salt and pepper to taste
• Butter or oil for frying

To serve:

• Sour cream
• Smoked salmon
• Fresh chives

Preparation

Grate the raw potatoes on the coarse side of a grater. Squeeze well in a tea towel to remove excess water so the fritters turn out crispier. In a bowl, mix the grated potatoes with the chopped onion, speck, flour, egg, salt and pepper. Heat a pan with butter or oil and drop in spoonfuls of the mixture, flattening slightly to form fritters of about 10 cm in diameter. Fry over medium heat for 4–5 minutes per side until nicely golden and crisp. Plate the rösti and top with sour cream, smoked salmon and fresh chives.

Ingredients (serves 4)

• ½ head white cabbage
• 2 tbsp apple vinegar
• 3 tbsp extra-virgin olive oil or seed oil
• ½ tsp caraway seeds (or ground caraway, to taste)
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste

Optional add-ins:

• 50 g South Tyrolean speck (cut into strips and fried until crispy)
• ½ small onion (chopped and sautéed in a little butter)
• Fresh chives (for garnish)

Preparation

Slice the cabbage very thinly with a sharp knife or mandoline. Place in a bowl, sprinkle with salt and apple vinegar, then massage with your hands for a few minutes to soften and meld flavours. Add oil, caraway, sugar (if using) and pepper, mixing well. Let rest for at least 30 minutes before serving so the cabbage absorbs the seasoning. If desired, finish with crispy speck, sautéed onion and fresh chives. This cabbage salad pairs perfectly with meat dishes, canederli, or speck-and-cheese platters.

Ingredients (serves 4)

• 600 g potatoes (waxy/yellow-fleshed preferred)
• 1 small onion (finely chopped)
• 100 ml meat or vegetable broth
• 3 tbsp apple vinegar
• 1 tsp mild or medium mustard
• 3 tbsp extra-virgin olive oil or seed oil
• Salt and pepper to taste

Optional add-ins:

• 50 g South Tyrolean speck (diced and fried)
• 1 tbsp fresh chives (for garnish)

Preparation

Boil the whole, unpeeled potatoes in salted water for 20–25 minutes until tender but firm. Drain, allow to cool slightly, then peel and cut into thick slices or cubes. In a pan, heat oil and chopped onion, lightly browning it. Add the hot broth, apple vinegar and mustard, stirring well to emulsify. Pour the warm dressing over the still-warm potatoes and toss gently to absorb the flavours. Adjust salt and pepper. If desired, finish with crispy speck and a sprinkle of chives. Excellent served warm or at room temperature.

Ingredients (serves 4)

For the carpaccio:

• 200 g smoked venison or smoked beef (very thinly sliced)
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice or apple vinegar
• 4 juniper berries (lightly crushed)
• Shavings of alpine cheese or Parmesan
• Freshly ground black pepper to taste
• Salt to taste

To serve:

• Rye bread (Schüttelbrot)
• Grated horseradish
• Mixed leaves or rocket

Preparation

Arrange the thin slices of venison or smoked beef on a serving plate, slightly overlapping. In a bowl, whisk together the olive oil with lemon juice (or apple vinegar). Add the crushed juniper berries and a pinch of salt and pepper. Drizzle the meat with the marinade and let sit for about 10 minutes to absorb the flavours. Top with alpine cheese shavings, a pinch of grated horseradish and serve with crunchy rye bread and rocket.

Ingredients (for about 10–12 Tirtlen)

For the dough:

• 250 g plain flour (00)
• 100 ml milk
• 1 egg
• 1 tbsp melted butter
• A pinch of salt
• Seed oil for frying

For the filling (choose one of two)

Spinach and ricotta filling:

• 200 g fresh spinach (or well-drained frozen)
• 100 g ricotta
• 1 tbsp grated Parmesan
• Salt and pepper to taste
• A pinch of nutmeg

Sauerkraut filling:

• 200 g cooked sauerkraut
• 1 tbsp caraway
• Salt and pepper to taste

Preparation

Make the dough by mixing flour with milk, egg, melted butter and salt until smooth and elastic. Cover and rest for 30 minutes. Meanwhile prepare the filling: for spinach and ricotta, chop the cooked spinach and mix with ricotta, Parmesan, salt, pepper and nutmeg. For the sauerkraut version, drain well, season with caraway, salt and pepper and let cool. Roll the dough thin and cut out 8–10 cm discs. Place a teaspoon of filling in the centre of half the discs and cover with another disc, sealing edges firmly with fingers or a fork. Fry the tirtlen in plenty of hot oil (170°C) until golden, turning once. Drain on paper towel and serve hot.

Ingredients (serves 4)

For the sautéed mushrooms:

• 400 g fresh mushrooms (porcini, chanterelles or a mix)
• 2 garlic cloves (chopped)
• 2 tbsp alpine butter
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh parsley (chopped)
• Salt and pepper to taste

For the polenta:

• 250 g cornmeal (for polenta)
• 1 l water
• 1 tsp salt
• A knob of butter (to finish)

Preparation

Bring salted water to a boil, sprinkle in the cornmeal, whisking constantly to avoid lumps. Cook over low heat for 40 minutes (or follow instant polenta timings), stirring frequently. Finish with a knob of butter for extra creaminess. Clean mushrooms with a damp cloth (don’t soak) and cut if large. In a pan, melt butter with oil, add chopped garlic and lightly brown. Add the mushrooms and cook over medium heat for 10 minutes until tender and golden. Season with salt and pepper, then scatter with fresh parsley.

• Crispy version: Pour polenta into a tray, let cool and set, then slice and grill on a hot griddle.
• Creamy version: Spoon mushrooms directly over hot, creamy polenta.

Finish with a drizzle of extra-virgin olive oil and, if you like, some alpine cheese shavings.

Ingredients (serves 4)

For the salad:

• 100 g mixed salad leaves (lamb’s lettuce, rocket, baby lettuces)
• 100 g goat cheese (fresh or aged, sliced or cubed)
• 30 g toasted walnuts or hazelnuts
• 1 red apple or pear (optional, thinly sliced)
• Rye bread croutons or Schüttelbrot (South Tyrolean crunchy bread)

For the dressing:

• 3 tbsp extra-virgin olive oil
• 1 tbsp apple or balsamic vinegar
• 1 tsp mountain honey
• Salt and pepper to taste

Preparation

Wash and dry the salad leaves, arrange on plates and add the goat cheese slices or cubes. Scatter over the toasted nuts and apple or pear slices, if using.
Make the dressing: In a small bowl, whisk together oil, apple vinegar, honey, salt and pepper.
Drizzle the salad with the dressing and serve with rye croutons or Schüttelbrot for a crunchy touch.