QUALITALY 142

October/November 2024 XV MAGAZINE and mixed with the raw cow’s milk from the following morning, rennet and lactic ferments are then added to the milk and it is left to coagulate in copper cauldrons. The curd, in Austria according to tradition, is broken and heated a second time at 52°C, then poured with the help of a cloth into moulds and pressed. Salting takes place in brine and maturing lasts a minimum of 6 months in special rooms. Vorarlberger Alpkäse AOC differs from the former in that it is processed exclusively at high altitudes, between 1000 and 1800 metres above sea level. The production process is the same as for Bergkäse . However, its maturing process is shorter, at least three months, during which the wheels are rubbed with a solution of water and salt to make the cheese more savoury. Each wheel weighs about 35 kg. The rind is a straw-yellow colour, dry and rough, while the paste is ivory-coloured, quite hard and with medium holes. The flavour is intense, herbaceous and slightly spicy, less sweet than Vorarlberger Bergkäse . Black garlic Known as St. Paul’s Black Gold , it is a variety of garlic that has matured naturally through a very elaborate fermentation process. It is not well known in Austria but is much sought after by experts and chefs for its unique flavour and because it does not cause a bad smell after consumption. Unlike fresh garlic, black garlic does not release a strong aroma due to its reduced allicin content, which is converted into antioxidant compounds such as bioactive alkaloids and flavonoid compounds during the ageing process. Its slightly sweet flavour is reminiscent of vanilla, caramel, balsamic and tamarind. In gourmet cuisine, it is very popular for finishing steaks, game dishes and desserts. AT PAGE 52 RECIPES __________________________________ RECIPE Kärntner Käsnudeln - Austrian potato ravioli Very rich thanks to the ricotta filling flavoured with fresh, fragrant herbs. Ingredients for the dough: • 300 g flour; • 1 egg; • 1 pinch of salt; • lukewarm water as required. Ingredients for for the filling: • 125 g boiled potatoes; • 125 g ricotta cheese; • 1 egg; • chives to taste; • 1 clove of garlic; • mint to taste; • fresh cream to taste; • salt as required. Preparation First prepare the pastry: place the flour on the work surface and add the egg, a pinch of salt and lukewarm water to the centre. Knead all the ingredients well, trying to obtain a consistent dough. Make a ball with the pastry and leave it to rest. In the meantime, prepare the filling: in a bowl put the well-drained ricotta cheese, the mashed boiled potatoes and the egg. Then add fresh marjoram, chives, mint leaves, a pinch of salt and a finely chopped clove of garlic. Mix everything together and set the mixture aside. Add a little cream if it is hard. Now roll out the pastry with a rolling pin and with a glass, cut out small disks of dough. In the centre of each one put a teaspoon of filling and close them in half, carefully sealing the edges. Now all that remains is to boil the tortelli in plenty of salted water and, before serving, dress them with melted butter. They are best served with a fresh salad. __________________________________ RECIPE Austrian goulash The original recipe has ancient origins. It is a poor man’s dish that Hungarian herdsmen cooked when they transported cattle to the markets of the Empire between Vienna, Nuremberg and Venice. Over the years, even the richest families began to appreciate it and in a short time it conquered the countries of central Europe, especially Germany, Austria and Triveneto. There are three official variants : Austrian Gulash, German Gulash and Trentino/Tyrol Gulash. The Austrian recipe differs from the other two in the flavourings used, cumin and marjoram, and the tomato paste. Ingredients: • 600 g beef leg steak; • 500 g white onion; • 3 tbsp olive oil; • 2 tbsp paprika; • 2 tbsp tomato paste; • 1 tbsp white vinegar; • 50 ml red wine; • 1 clove of garlic; • 1 tsp cumin; • 1 tsp marjoram; • flour to taste; • salt to taste; • pepper to taste. Preparation Cut the meat into cubes, mix them in flour and then set aside. In a saucepan, heat a little oil and stew the finely chopped onion over a low flame for about a quarter of an hour. Add the meat and brown it well on all sides. Then pour in the vinegar and wine, allowing the alcohol to evaporate. Now add the marjoram, cumin, pepper and paprika. Finally, add the tomato paste and finely chopped garlic clove and mix well. Season with salt and cover the meat with water and cook over a low flame with a lid for at least 2 hours, stirring occasionally. Excellent when served with potatoes or polenta. __________________________________