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Recipe
See Ingredients

Chicory Ham Rolls

Preparation:

  1. Boil the heads of chicory in lightly salted water
  2. When they are read, allow to drain
  3. Make a cheese sauce of butter, milk and grated cheese
  4. Roll the chicory in slices of ham and arrange them in an oven-proof dish
  5. Cover with the cheese sauce and sprinkle over some extra grated cheese
  6. Bake in a hot oven
  7. Serve with mashed potatoes.
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Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Recipe

Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?

Serves

  • : 2

Prep time

  • : 10 minutes

Cook time

  • : 25 minutes

Ingredients

  • 4 heads of Brussels chicory
  • 4 slices of boiled ham
  • 1/4 of cheese sauce
  • grated cheese