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Recipe
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Selinka Soup

Step 1: Clean celeriac root and dice it; fry in olive oil and scald with boiling water.

Step 2: Shop celeriac leaves.

Step 3: Boil all above ingredients and add one or two spoons of flour. Cook until celeriac is soft.

Step 4: Season with chopped onion, garlic and breadcrumbs fried on butter.

 

Source: Janez Bogataj (2007): “Taste Slovenia”, National Geographic 

Recipe

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

Recipe

Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

Recipe

Trout Fillet with Forest Mushrooms

The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.

Ingredients

  • 1 bigger celeriac root
  • 2-3 tablespoons olive oil
  • piece dried pork (or sausage, prosciutto ham or pancetta)
  • 1-2 potatoes, diced
  • 1 clove garlic
  • parsley leaves
  • salt
  • 1-2 tablespoons flour
  • 1 tablespoon sugar
  • butter, onion, garlic and breadcrumbs to season

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