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| Che surpraisa! Hoz vulainsa fer chapunets tenor üna recetta (in fuonds secreta) our da la famiglia Saratz cha Sidonia Klainguti ans metta a dispusiziun. E guarda be! Clappains il cudeschin antic da la famiglia Fried da Bever cun aint la recetta da chapunets da l'an 1890. Co vzais il "cover" ("Jenny-Gilly, Recettas, 1890") |
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| Grazcha ün scan essans bunas da sföglier e guarder aint il cudaschin da recettas prezius. |
Chapunets (4 portions)
Ingredients:
1 packet "Blatt" spinach
1 packet cream spinach
8 slices of bread made into breadcrumbs.
Cook the spinach and bread crumbs (seperately) in 1/4 cup of butter each.
Mix them both together.
Spices:
mayoram - a large pinch
add a bit of salt
Sprinkle a lot of flour on top to make it into a dough.
add 1/4 pack of raisins or cheese
add 3 (or more) eggs
Fell up big pans of salted water.
make small "packets" of the spinach mixture using 2 big spoons and put these packets into the boiling salt water. Wait till they rise to the top. At the end garnish with cheese and butter.
Chapunets
Cò dimena la recetta dals "Chapunets" tenor Anna Lea Saratz da Puntraschigna, chi ils varo imprains uschè da sia mamma:
Ingredienzas:
painch
ravitscha taglieda
puorvs
peterschiglia
dustrir e masder aint in üna padella da brass
paun gratto (8 paunins alvs) cun painch
dustrir e masder aint in üna seguonda padella
masder alura tuot insembel aint in üna coppa
metter tiers üna granda praisa mazarun (Majoran)
agiundscher:
6 övs
üetta naira (pitschna)
ün mielin farina e lat per reguler
fer burlunins ovals culla pasta cun agüd da 2 sduns grands
buglir aint ill'ova saleda
pigler our, metter sü chaschöl gratto ed alura ev. metter aint il fuornin (70°C) per tegner chod.
urnir cun painch chod
servir cun rost e salatta.
Churer Fleischkuchen
spring form 23cm
400-500 g flaky pastry
to roll the flaky pastry, cover the ground of the spring form and make a top.
Stuffing:
100 g beef minced
100 g pork minced
100 g sausage meat
1/2 teespoon salt
1/2 spoon fat
mixing well
1 piece of onion minced
to damp well
1 parsley gem in hot milk
scald, onions and damper Parsley and mix it with the ground meal
1 egg
1 white of egg
mix the eggs and the meat together
puck this mixture with a fork
put the stuffing in it
Knead the meat and make a doughy mixture
make a little hole at the top
press the pastry on top of the mixture
puck with a fork
spread the yolk of the egg on top
bake at 150-200 for 1/2 hour
Churer Fleischkuchen
üna fuorma movibla (arduonda) da ca. 23 cm
400-500 g past sföglieda
raser la pasta e cuvrir il fuond, fer ün vierchel
Implida (Tamperi):
100 g charn zappeda da bouv
100 g charn zappeda da püerch
100 g lamprei da liangia da brasser
1/2 sdunin sel
1/2 sdun grass
1 töch tschiguolla
peterschiglia
1 panni
lat chod
1 öv
1 alv d' öv
raser la pasta e cuvrir il fuond , fer ün vierchel
masder bain la charn cul sel
dustrir la tschiguolla e la peterschiglia aint il grass
il paun aint il lat e brastuler cun la tschiguolla e la peterschigla e metter alura tar la charn zappeda
Furer il fuond da la pasta cun üna furchetta e metter aint l'imlida.
Volver aint l'ur e fer gnir ümid cun ova.
Fer üna pitschna foura aint illa mited dal vierchel, metter quel sur la tuorta.
Schmacher bain l'ur e furer il vierchel cun üna furchetta, stricher suravi mellan d' öv
Couscher la tuorta ad ota chalur ca. üna mezz' ura.
Rehpfeffer
800 g deer shoulder without bones
1/2 redwine
100 ml redwinevinegar
150 g vegetables (carrots, onions, celeriac and garlic)
3 bay leaf
8 juniper berry
15 peppercorns
1 twing rosemary
3 spoons flour
salt, pepper
2 spoons peanut cil
2 spoons tomato puree
100 ml Veltliner redwine
300 ml venison liquid
cut the meat and vegetables and hermes
add the liquids: redline, redwinevinegar, and balsamic
mix it all up and let it maunat for 2-7 days
after 2-7 days put the liquids away, keep 200 ml
fry the meat add the tomato puree and add the vegetables and add a little Veltliner redwine to the meat
200 ml liquids bring to the boil, add the venison liquid and mix it with the meat
cook to for 1 1/2 h
Inside tip: add chocolate (over 70% cocoa)
Fratemf da chavriöl
800 g spedla da chavriöl sainza öss
1/2 liter vin cotschen
100 ml aschaid da vin cotschen
150 g verdüra (rischmelnas, tschiguollas, selerin e agl)
3 föglias d'urbeja
8 pomma da ginaiver
15 grauns da paiver
1 ramin da rosmarin
3 sduns da farina
sel, paiver
2 sduns öli (da spagnolettas)
2 sduns da puolpa da tomatas
100 ml vin cotschen (vuclina)
300 ml bouillon da sulvaschina
taglier la charn, verdüra e las ervas
der tiers il vin, l'aschaid e balsamico
masder insembel e lascher per 2-7 dis
zieva 2-7 dis piglier oura il liquid (tegner 200 ml) il rest nu's drouva pü
brasser la charn e der tiers la puolpa da tomatas, la verdüra, agiundscher vin cotschen (vuclina)
200 ml liquid couscher sü, der tiers bouillon da sulvaschina e masder culla charn
couscher per 1 ura e mez
Tipp: metter ün töch tschiculatta (sur 70% cacau) aint illa sosa
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