
Speck and Onion Quiches
A real classic, that never goes out of date - made the Tyrolean way.
approx. 90 minutes600 g white asparagus
HANDL TYROL Roasted Ham
750 g waxy potatoes
Lemon
Salt
Sugar
Butter for sautéing
1 bunch of parsley
Tip: This can also be served with a hollandaise sauce:
Ingredients:
3 egg yolks
1 tbsp lemon juice (freshly squeezed)
1 tbsp crème fraiche
175 g butter
salt and pepper
Preparation:
Place egg yolks, lemon juice and a little salt in a tall jar and mix until smooth using hand-held blender. Melt the butter. Slowly add the melted butter to the egg yolk-lemon mixture, blending all the while. Season with salt and pepper. Stir in crème fraiche to finish.
Originally this tasty bit of Tyrolean culinary culture was only served at special occasions. The half-finished cured ham was taken from the smoke room and turned into a special holiday roast.
Roast SpecialitiesA real classic, that never goes out of date - made the Tyrolean way.
approx. 90 minutesThis recipe for the asparagus season brings variety into the traditional pizza cuisine.
approx. 35 minutesA great Tyrolean stew to warm you on cold days - and nights.
approx. 60 minutes