The Gitschberg prepares larch tip Buchtel for us
A wild herb recipe from Barbara, hostess of Hotel Gitschberg
Our South Tyrolean mountain hotel opposite the Dolomites at a total of 1.400 meters above sea level not only attracts with its unique location, but also with around 280 days of sunshine per year. In addition to numerous activities, you can enjoy the finest clear mountain air here. And since fresh air is known to make you hungry, nature-inspired mountain cuisine can be enjoyed in our panorama restaurant.
Much of the food used comes from traditionally working small producers and producers from the region, including slow food products or simply wild herbs collected from the woods and meadows. Fitting our aperitif, which we presented to you last year, today there is a refined recipe with delicious wild herbs from the Gitschberg kitchen: Lärchenspitzen-Buchtel with fine asparagus ragout, ground wild herb salad and birch leaves baked in beer batter. Mhhm!
Ingredients for larch tip Buchtel:
For people 4
- 100 g larch tips
- 80 g butter
- 80 ml of lukewarm water
- 10 g of yeast (dry)
- Some sugar
- 280 g flour
- A bit of salt
- 2 eggs
- Fresh wild herbs
- lemon juice
- ½ bunch of white asparagus
- ½ bunch of green asparagus
- 1 tomato
- 100 ml of beer
- 2 tbsp wheat flour and 2 tbsp corn starch
- Birch leaves
- salt and pepper
1. For the larch bays: let the larch tips simmer briefly in a little salted water, strain and cut into small pieces. Melt the butter and add the larch tips. Mix the lukewarm water with the yeast and a little sugar.
2. Mix with the flour, the larch butter, a little salt and an egg and knead into a dough. Let rest at room temperature for 1 hour.
3. Shape the dough into small balls and place in a buttered casserole dish. Bake in the oven at 160 ° C for 20 minutes with a bowl of water.
4. For the ground wild herb salad: Marinate the fresh ground grass together with wild herbs such as ribwort, chickweed, dandelion, nettle leaves, daisies, etc. with vinegar, olive oil, a little lemon juice and salt and pepper.
5. To prepare the asparagus ragout: Peel the green and white asparagus and cook in salted water for about 7 minutes. Then cool in ice water and cut into cubes.
6. Peel and quarter a tomato, remove the stone and dice in the same way. Heat some butter in a pan and briefly sweat the asparagus and tomatoes. Finally, season with salt and pepper.
7. For the birch leaves baked in beer batter: Mix the beer with the rest of the egg, 2 tablespoons of wheat flour, 2 tablespoons of corn starch and salt and pepper. Dip the washed, young birch leaves in the batter, bake in hot seed oil until golden and add a little salt again.
We wish you a lot of fun with it and hope to see you soon at Gitschberg welcome to Meransen!