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COOKING
Tessa Mellinger

von Tessa Mellinger

September 04, 2018

COOKING

Recipes from the cackling: Herb roulade of chicken fillet with Schupfnudeln

When the hosts of the Culinarium Alpentraum unite and create recipes, it can only mean one thing: The finest, regional cuisine at the highest level. Sustainable, traditional, alpine and creative. Now the hosts set themselves a special challenge: How can a whole chicken be culinaryized and prepared?

At the Culinarium Alpine Dream cooking workshop "The cackle" they showed it and so much be revealed: We come out of the cackle - er, rave! - no longer out! A highlight of the recipes is the herb roulade of chicken fillet with Schupfnudeln. Step by step, the preparation is easy thanks to the tips of the pros - we show you how it's done! 

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Herb roulade of chicken fillet with Schupfnudeln

Step by step: Herb roulade of chicken fillet with potato noodles
Herb farce

Mix 80g of minced meat (meat scraps or cuttings left over from cutting the chicken or trimming the fillet) with 10g of herbs (chives, parsley, rosemary and chervil). Add 20g of cream and 2-3 ice cubes and mince with the finest slice of the meat grinder. Season to taste with salt, pepper and garlic if desired and mix well.Cut chicken fillet lengthwise into fans and coat with the farce. Roll first in cling film and then in aluminum foil. Place in oven at 90 degrees for 40 min.

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Crispy skin

Degrease skin by scraping all fat from the bottom with a knife. Then salt it. Then place the skin smoothed between 2 sheets of baking paper and place the whole on a baking sheet. Then place a second baking sheet on top and weigh it down with stones or other additional weights so that the skin stays nice and flat. Now in the oven at 210 degrees convection for 15 min.

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Crispy skin

Schupfnudeln with chanterelles and country bacon

Chop the chanterelles and onions very small and roast them with butter in the pan until there is no more water. Then mix with very finely chopped roasted bacon and parsley.

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Schupfnudeln with chanterelles and country bacon

Boil 220g of potatoes and let cool. Then peel and press potatoes, season with salt, pepper and nutmeg. Add the bacon and the bacon chanterelles as well as 10g wheat semolina, 120g flour and 2 egg yolks and knead into a dough. Now comes the shaping of the Schupfnudeln: Roll into strands about the thickness of your thumb (use a little flour to dust them so they don't stick). Then cut off pieces of these strands about the size of a finger limb and roll them with the ball of your hand into noodles about 5 cm long. Draw in water that is only at the beginning strongly boiling and lightly salted. Then toss in a pan with brown butter.

... Now it is called: Arrange and enjoy!

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Herb roulade of chicken fillet with Schupfnudeln

Recipe: Herb roulade of chicken fillet with potato noodles
The Magnificent Seven: The hosts of the Culinarium Alpentraum

The Culinarium Alpentraum consists of a total of seven hosts who have one thing in common above all: their passion for excellent and regional cuisine. And a lot of talent, that goes without saying. Another prerequisite is also that they are family businesses. This means that the knowledge of how to prepare traditional and traditional cuisine is passed down from generation to generation, and at the same time the young innkeepers bring a breath of fresh air into the kitchen. The establishments, which joined forces in 1997, are spread throughout the region. They include the Gasthof Dorfkrug in Mösern, the Restaurant Weidachstube in Leutasch, the Gasthaus Brücke der Leutasch, the Waldgasthaus Triendlsäge in Seefeld, the Gasthof Tiroler Weinstube in Seefeld, the Gasthof Hirschen in Reith and the Gasthof Wiesenhof in Scharnitz. Where so much knowledge, experience and talent come together, pure pleasure is created!

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Culinary events in a class of their own

Too many cooks spoil the broth? No way! Quite the opposite is the case with the hosts of the Culinarium Alpentraum: Since 2016, the hosts have joined forces every year to put on a gourmet event in a class of its own. These events always take place at a different host. This year, the guests were able to enjoy the gourmet menu at a particularly beautiful Platzl...

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Gasthof zur Brücke in Leutasch

Set the table: The gourmet event of the Culinarium Alpentraum

So the hosts at Gasthof zur Brücke in Leutasch conjured up something extraordinary this summer: a little table, lavishly laid full of regional delicacies in the middle of a meadow of flowers in the mountains. A place like in the paradise: Under the open sky, guests were served traditional and local fare from the Alpine region. For example, a salad was conjured up from the very meadow where the guests were sitting. Could it be more regional? Hardly! The hosts of the Culinarium Alpentraum have shown how best Tyrolean cuisine works - and set a new standard for regionality, sustainability and taste. Translated with www.DeepL.com/Translator (free version)

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Culinarium Alpentraum 2018 Dinner Event

Every year the Culinarium Alpentraum organizes such a culinary event. Anyone who wants to give his palate a gift can participate. Places are limited and very popular!

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