Enjoying with all your senses and the “We-Use-Our-Remains” recipes of the Falkensteiner Community

If there is anything really good about the current situation, it is the fact that we spend much more time at home and cook more ourselves again. The storage of all the food that we keep in our cupboards has come to an end! We have put together three delicious recipes for you with things that everyone has at home.

Mamma mia! Sugo al pomodoro

The very best vegan sugo recipe ever. And it doesn’t need many ingredients, just patience and time, so that the sauce can murmur really nice.

  • 400 g of strained tomatoes
  • 1 onion, finely chopped (for the southern Italian version, add 2 finely chopped garlic cloves)
  • Olive oil
  • salt, pepper
  • basil or parsley, if present

How to?

Heat 8 tablespoons of olive oil in a pot (but not too hot!) and fry the onion (or garlic) over mild heat until soft. Then add the strained tomatoes, cover and bring to the boil briefly and pour on a cup of water. Let it simmer for about 1.5 hours at low heat. Season to taste with salt and pepper and you are done! Goes wonderfully with the many noodles waiting in our cupboards for their consumption, or with our next tip.

Potatoes de luxe

The popular tuber is not only suitable for making salads, mashed potatoes or gratin. A wonderful variation, which can even be frozen, are wonderfully fluffy gnocchi. The following recipe makes a good 1 kg of gnocchi.

  • 1 kg mealy potatoes
  • 2 small eggs, slightly whisked
  • 320 g flour (more or less)
  • 1 pinch of salt

How to?

Put unpeeled potatoes in a pot of cold water and bring to the boil. Then let it simmer for about 45-60 minutes (until the potatoes are soft) at a lower heat, drain. Peel hot potatoes and press them onto the work surface using a press. Make a hollow in the middle and add the eggs, 1 pinch of salt and approx. ¾ of the flour and mix thoroughly. As soon as the dough starts to combine, stop kneading. The dough should be nice and soft, the eggs will make it firm as they cook.

Lightly flour the work surface and shape the dough on it into an approx. 1.5 cm thick square. Then cut strips about 1.5 cm wide and roll them until they are cylindrical. Place 2-3 cylinders next to each other and cut them into pieces about 1 cm wide.
Important: The gnocchi should all be about the same size so that they cook evenly. Turn the finished gnocchi one by one on the work surface in flour. If you would like to have really nice gnocchi, you can press the gnocchi lightly with a fork before you turn them over to create the typical line pattern.

Boil salted water and as soon as it starts to boil, put the gnocchi in! As soon as the gnocchi are floating on top, skim them and enjoy.

Those gnocchi that are too much, just let them dry until they are hard, put them in a freezer bag or other storage container and store them in the freezer.

Ooooh, the sweetest thing!

Probably U2 sang about the wonderful South Tyrolean dessert Apfelkiachl with her song (our guess :)). Most of you have the ingredients for this dish at home, too:

  • 2 medium-sized, juicy apples
  • 380 g flour
  • 500 ml (soya) milk
  • 1 pinch of salt
  • 1 shot of mineral water
  • 2 tablespoons of oil

How to?

Peel the apples, cut out the casing and cut into approx. 0.5 cm thick slices. Put the flour in a bowl and mix it with the milk, salt and mineral water until smooth. Dip the apple slices into the dough with a fork and bake in hot oil until light brown.

If you want it especially sweet, you can mix sugar with cinnamon and roll or sprinkle the Apfelkiachl in it.

Getting hungry? Then let’s go to the kitchen and start cooking. We’re definitely looking for more ideas for our next culinary blog post – let us surprise you.

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