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Farm Inn Schgumser Stübele |
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Spechtenhauser Family
Schgums 11
I-39023 Lasa (BZ)
Telephone +39 0473 626 021
E-mail
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Open all year round:
Thursday - Friday: 5 p.m. - 12 a.m.
Saturday - Sunday: 10 a.m. - 12 a.m.
Closed from Monday to Wednesday
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It's the old farming folk who know the true Vinschgau cuisine and partly still cook it today, for example a "brennsuppe" (simple cream soup), "riebel" (potato dish), "plentn" (buckwheat dish) or "schneamilch" (rich cream pudding). These dishes are very filling.
The most popular dishes are the diverse "marenden" (snacks) with tasty bacon, "kaminwurzen" (smoked sausages), strong and mild cheeses and other types of meat as well as butter.
OUR TIP: Classic Vinschgau apple strudel
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Ingredients for the pastry:
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300 g flour
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2-3 tablespoons of oil
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1/2 teaspoon of salt
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2-3 tablespoons of water
To brush the pastry:
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Ingredients for the filling:
- 1-1 1/2 kg Vinschgau apples
- 50 g pine nuts
- 50 g grated hazelnuts
- 100 g breadcrumbs
- 100 ml cream
- 4-5 tablespoons of sugar
- 2 tablespoons of rum
- 30 g raisins
- lemon juice
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Method::
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To make the pastry, knead flour, oil, water and salt together well;
brush the dough with oil and leave to rise for at least two hours.
- Wash the Vinschgau apples, peel them and either cut them into slices or cubes. Mix in pine nuts, cream, raisins, rum and lemon juice. Roll pr pull out the dough very thinly onto a floured cloth.
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The dough is stretched enough when you can see the pattern of the cloth through the dough. Brush the dough with melted butter and then spread the breadcrumbs and hazelnuts and then the apple filling over the dough. Leave about 5 cm free around the edge. Turn in the edges on two sides, then using the cloth roll up the strudel and lay it on the baking tray.
- Brush the strudel with butter and bake until golden brown for about 35 minutes at 200°.
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