Fancy crossing the Alps? We serve up a gourmet tip from Feuer und Eis Touristik partner Gasthaus Schwarzer Adler in Sterzing. A tasty crossing of the Alps without any effort. These two classic recipes bring South Tyrolean flair into your own kitchen: Milanese-style ossobuco and vegetarian saffron risotto.
What could be nicer than stopping off after a long tour and feasting on regional dishes? Of course, this works particularly well on a crossing of the Alps, where you need to replenish your energy reserves every evening. This is reason enough for us to ask one of Feuer & Eis Touristik’s many partners for a gourmet tip: the Schwarzer Adler in Sterzing, the destination of the Alpine crossing from Tegernsee to Sterzing.
As the weather currently looks more like the onset of winter than a golden autumn, we are serving recipes from South Tyrol together with our partner from Gasthof Schwarzer Adler in Sterzing for you to cook in your own kitchen. As a taster for anyone planning a longer tour or a long-distance hike crossing the main Alpine ridge in 2025.
So now: choose your favorite dish and sweeten the waiting time. What will it be? Classic braised ossobuco or a vegetarian risotto? Or both together? This is how the dish is traditionally served at the Schwarzer Adler. Try it out and enjoy the culinary greeting from Sterzing at home.
A classic braised dish: Milanese-style ossobuco
- 3.5 kg veal stilts (2 small stilts)
- 50 ml oil
- Salt, pepper
- 50 g flour
- 200 ml white wine
- 100 ml oil
- 100 g onion
- 50 g carrots
- 50 g celery root
- 250 g tomatoes, ripe, peeled, cut into cubes
- 1 l beef stock
- 2.5 g veal leg slices
- For the herb bundle: rosemary, sage, parsley stalks
- For the gremolata: 10 g finely chopped parsley, 1 clove of garlic, a little lemon zest
Preparation:
Cut the veal shanks into ten even slices. Season the meat, dredge in flour, tap off the flour well and fry in a frying pan with half the oil on both sides. Then pour off the oil and deglaze the meat with the white wine.
Arrange the fried ossobuchi in a gastronomic dish or braisière.
In the meantime, dice the root vegetables and fry with the remaining oil in a shallow pan until not too brown. Add the tomatoes, beef stock and herb bundle and simmer a little.
Pour this stock over the ossobuchi and simmer, covered, in a fan oven with a moist heat at 160 degrees for about an hour until soft. Degrease the sauce and add brown stock as required. Finally, if necessary, thicken the sauce a little with wheat starch.
When serving, sprinkle with a little gremolata and serve with the saffron risotto.
Creamy saffron risotto
- 50 ml oil
- 80 g onion, cut into brunoise
- 600 g rice, round grain rice
- 100 ml white wine
- 1.8 l poultry stock
- Salt, pepper, saffron threads
- 100 g Parmesan cheese
- 80 g butter
Preparation:
Sauté the onions in olive oil, add the rice and fry both until translucent. Deglaze with white wine and reduce. Then gradually pour in the hot stock (chicken stock). Cook for 15–18 minutes until al dente, stirring constantly. Season to taste and add the saffron soaked in cold water. Finish with freshly grated Parmesan and cold butter.
FEUER & EIS TOURISTIK & the SCHWARZE ADLER wish you a GOOD APPETITE.
Booking reference:
And for those who are now not only hungry, but also keen to cross the Alps: this is available with or without luggage transfer, guided and in a particularly luxurious pleasure variant with overnight stays in 4*/4S* hotels. https://www.feuer-eis-touristik.de/tegernsee-sterzing-charme
Tip for all those who want to take a shorter route, there is also a variant from Fügen in the Zillertal to Sterzing https://www.feuer-eis-touristik.de/au-teg-sterz-kurz-m-gepaeck