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Unterwirt's recipes

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Chestnut soup with marjoram

Chestnut soup with marjoram


Ingredients for 6 people:

  • 450 g of peeled chestnuts
  • 1 litre of vegetable stock
  • 150g of whipping cream
  • salt
  • 50g of whipped cream for decoration
  • Enough chopped fresh marjoram

Cook the chestnuts in the stock until they are soft, for about 10-12 minutes. Then strain them. Bring the stock to the boil with the cream and add salt. Pour the soup into the plates and garnish with a spoonful of whipped cream and the marjoram.


Chestnut and Alba truffle risotto


Ingredients for six people:

  • A medium-sized onion chopped
  • 400 g of rice
  • 300 g of pre-cooked and chopped chestnuts
  • 1 glass of white wine
  • 1 glass of port
  • 1 l of meat stock
  • 80 g of parmesan
  • 50 g of butter
  • Truffle oil
  • 50 g of truffle

Shallow fry the onion in the oil, add the rice and toast it well, then add the white wine and port. Leave to cook, adding the stock from time to time, then half way through (after about 10 minutes) add the chopped chestnuts.

At the end of cooking, add the butter and parmesan to give the risotto a creamy consistency. Serve with shavings of truffle.

Chestnut fritters

Chestnut fritters


Ingredients for the dough:

  • 1 kg of flour
  • 250 g of butter
  • 2 eggs
  • ½ l of milk (and a bit of cream).

For the filling:

  • ½ kg of boiled and strained chestnuts, mixed with two spoonfuls of pear jam
  • A dash of rum

Prepare the dough and leave it to stand for ½ hour in the fridge.

Roll out a thin layer of pastry.  Mix together the ingredients for the filling separately.

Cut out rectangles of about 10 x 5 cm. Put a small quantity of filling inside and cover with another rectangle of pastry.

Fry in boiling oil.

Chestnut tartlet with seasonal fruit

Chestnut tartlet with seasonal fruit


Ingredients for 6 people:

  • 200g of fresh or frozen chestnuts (not dried)
  • 1 egg yolk
  • 2 spoonfuls of honey (if possible chestnut honey)
  • 120 g of ricotta (low fat)
  • 150 g of natural yoghurt
  • 1 spoonful of cinnamon tea
  • 160 g of seasonal fruit
  • 200 g of cream

Cook the chestnuts for about 12 minutes, strain them and chill them.

Mix the egg yolk with the honey, the ricotta, the yoghurt, the chestnut purée and the cinnamon. Add the fruit and then add the cream. Then put the mixture into the right shapes (moulds) and put them in the fridge (2°C). Once they are chilled, serve.

To garnish, you can add glazed chestnuts or a persimmon coulis. Buon appetito!

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Aktiv- und Vitalhotel Taubers Unterwirt Via Josef Telser 2
I-39040 Velturno (BZ)
South Tyrol - Italy
(0039) 0472 855225
(0039) 0472 855048

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