Do you also love to take a look behind the scene? We always find it exciting to get to know the faces of the people who are responsible that we can immerse in our vacation. Hence, since some time past we introduce you to the founders and managers of the hotels that are forerunners in regards to sustainability.
But of course, it takes more people to create an unforgettable holiday experience. Therefor we have launched a new series and introduce you to individual employees who contribute with their work to the success of the hotel. Today it is about Verena Ganzer from the Hotel Outside in East Tyrol.
“The shorter the way, the younger are the vitamins. The closer the (mountain) farm, the better the taste.” – Naturhotel Outside
Since December, 2018 she heads the kitchen of gourmet’s restaurant INSIDE belonging to hotel and is therefore, among the rest, responsible for the delicacies of the 6-way gourmet’s menu “in the middle of outside” and has to do quite a lot more: The menu changes daily and can be ordered vegetarian or with meat or fish. All dishes reflect the core subjects of the hotel: regional, seasonal and rooted in the region.
Besides, the own demands are ambitious: “We do not want less than surprise your senses and impress your palate. Namely with a lasting effect.” Only the best ingredients are used in the kitchen: Vegetables, cheese, fish, meat and fruits come from sustainable agricultures of the region. Verena Ganzer mixes Alpine and Mediterranean specials with the typical wild herbs of the region and interprets old classics according to seasonal availability of the ingredients anew – to an innovative and more creatively alpine kitchen. 🙂
When your mouth waters now, try out this recipe of the Naturhotel Outside – it reduces the waiting time up to the next vacation at the Hotel Outside!
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Porcino Tortelloni à la Naturhotel Outside
Ingredients
- Noodle dough:
- 300 g of flour (Double-useful)
- 200 g of yolk
- 1 egg
- 1 tablespoon of olive oil
- Pinch of salt
- Porcino filling:
- Porcino
- Spinach
- Onion
- Garlic
- Sherry
- Parmesan
- Butter
- Salt
- Pepper
Directions
- Step 1 Mix yolk, egg and salt and leave 15 minutes (color thereby becomes more intensive). Mix the remaining ingredients, knead all together well, allow the ready dough 30 minutes to rest.
- Step 2 Coasting, fold like puff pastry and roll out once more (strengthens the dough). Give the filling in the dough with the hose bag, fold the dough about the filling and crush edges firmly. Cook the Tortelloni the bubbling salt water.
- Step 3 Cut onion and garlic in small pieces, briefly sweat, add sherry, add finely cut portion and taste with salt and pepper.
- Step 4 Refine with with butter and Parmesan and allow to cool.
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