Some of the best recipes from Hotel La Casies

Cook up a treat

We have put together some of the recipes from Hotel La Casies in Valle di Casies / Gsiesertal for you here so that you can cook your favourite dishes from your holiday in South Tyrol at home too. Take a bit of that holiday feeing home with you and enjoy successfully cooking the recipes from Hotel La Casies – taste nature, South Tyrol and your holiday.

Coffee truffle with two kinds of tangerine and crunchy macaroons

Coffee truffle

Ingredients:

  • 150 g sugar
  • 300 g egg yolk
  • 450 g dark chocolate coating (60% cocoa)
  • 6 sheets of gelatine
  • 1500 g cream
  • 90 g cocoa powder (unsweetened)
  • 30 g coffee powder
  • 2 tbsp Crème de Cacao

Preparation:

Beat sugar and egg yolk until frothy and add the melted coating. Melt the soaked gelatine with Crème de Cacao and mix swiftly into the chocolate-egg-mass. Add cocoa and coffee powder and gently mix into the whipped cream. Fill the mousse into hemispherical shapes and freeze. Once frozen take them out and shape fully round balls. 

Tangerine sorbet 

Ingredients:

  • 400 g tangerine juice (freshly pressed)
  • 100 g sugar
  • 100 g glucose syrup
  • 50 g lemon juice
  • 1 tbsp. rum
  • 1 tbsp. vanilla sugar

Preparation:

Place all ingredients in a pot and bring to boil until the sugar has dissolved. In an ice machine whip until you reach a creamy consistency.

Macaroons

Ingredients:

  • 150 g egg white
  • 150 g sugar
  • food colouring (optional)

Preparation:

Beat sugar and egg white until you have a firm snow and colour the mass, if you wish, with food colouring. Position on the baking paper and then leave to dry at 80°C for 3 to 4 hours.

Tangerine purée

Ingredients:

  • 10 tangerines
  • water
  • sugar
  • cinnamon stick
  • star anise
  • cloves

Preparation:

Peel the tangerines, place them in a pot with water, sugar and the spices and let the mix simmer for about 10 minutes. Sieve and rinse with cold water. Repeat the cooking process four times. Afterwards, mix the soft peels with the tangerine juice until you have a fine purée. Sweeten with dust sugar according to taste.

(Source: head chef Philipp)

Tortellini with cream cheese and herbs on carrot mostarda and white wine foam

Pasta dough

Ingredients:

  • 250 g durum wheat flower
  • 250 g flower
  • 4 eggs
  • splash of olive oil

Preparation:

Prepare a dough mixing all ingredients.

Herbal cream-cheese filling

Ingredients:

  • 250 g cream cheese
  • ½ onion
  • ½ tbsp. chives
  • ½ tbsp. chopped parsley
  • ½ tbsp. chopped basil
  • ½ tbsp. thyme
  • Salt and pepper

Preparation:

Cut the onion in small cubes and roast until golden. Put all ingredients into a bowl and mix. Season with salt and pepper.

White-wine foam

Ingredients:

  • 1 shallot
  • ¼ leek
  • ¼ l white wine
  • 250 ml broth
  • 100 g butter

Preparation:

Roast shallots and leek with a bit of butter. Add white wine and let it cook. Add the broth and let it simmer for about 20 minutes. Sieve the liquid and mix with 100 g butter. 

Carrot mostarda

Ingredients:

  • 1 carrot (peeled and sliced)
  • ½ onion
  • white wine to taste
  • 1 tbsp. sweet mustard
  • 1 tbsp. medium hot mustard
  • 150 ml broth
  • 1 tbsp. curry, salt and pepper

Preparation:

Roughly cut the onions and sweat in a pot. Add and the carrots and steam the vegetables. Add the curry and a little white wine. Pour in the broth and cook until tender; then puree the carrots with the mustard. Season with salt and pepper according to taste. 

(Source: cook Sonja)

Ribeye steak with rocket, parmesan, tomatoes and crunchy potato cubes

Ingredients:

  • 300 g ribeye steak
  • 50 g rocket
  • 50 g cherry tomatoes
  • 100 g potatoes cut in cubes
  • 20 g parmesan
  • Balsamic vinegar
  • olive oil
  • salt and pepper
  • beef sauce

Preparation:

Season the ribeye steak and roast the meat on both sides. Then place it in the oven and let it cook at 180°C for 6 minutes. Boil the potato cubes shortly, then fry in the deep-fryer until golden. Cut the cherry tomatoes into quarters and toss shortly in a hot pan with olive oil, then season. Coarsely grate the parmesan. Season the rocket with Balsamic vinegar, olive oil, salt and pepper. Slice the meat in cuts of 1-2 cm and serve on two plates. Add a touch of beef sauce and garnish with the remaining ingredients.

(Source: Günther)

Have a pleasant culinary trip!

The La Casies team 

Is the dish that you liked best on holiday not included?

Then simply pop to reception or write us an e-mail, we will be happy to reveal your favourite recipe à la Hotel La Casies to you!

„Naturalness is the inner power to keep your mind, body and emotions in balance.“

Elmar Kupke

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