Autumn dishes

Just as "Keschtn" - roasted sweet chestnuts - are an essential part of the Toerggele tradition, pumpkin and dumplings are key components of South Tyrolean dishes that have a wonderful taste of autumn and truly capture the spirit of the season. So, let's get to work!

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Cream of pumpkin soup - ingredients for 4 people:

• 1 Hokkaido pumpkin (approx. 600 g)
• 1 onion
• 1 clove of garlic
• 2 tbsp butter
• 1 l vegetable stock
• 100 ml cream
• salt, pepper and nutmeg to taste
• optional: a small amount of white wine
• garnish: 4 scallops, pumpkin seeds, balsamic vinegar

10 steps for preparation:

• Halve the pumpkin, remove the seeds and cut it into cubes: The skin of the Hokkaido can be used.
• Peel and finely chop the onion and garlic.
• Heat the grapeseed oil in a large saucepan, gently fry the onion and garlic until translucent and add a pinch of salt.
• Add the pumpkin and deglaze with a splash of white wine (optional), possibly adding a dash of cream.
• Add the vegetable stock and let everything simmer for about 45-60 minutes until the pumpkin is soft.
• Purée the soup with a hand blender until smooth, then season to taste with salt, pepper and nutmeg.
• In a hot pan with a little oil, fry the scallops for 1-2 minutes per side until they are golden brown and cooked through.
• In a small, dry pan, toast the pumpkin seeds until they are crispy.
• Place a scallop in the centre of the bowl and pour the soup around it.
• Garnish with the pumpkin seeds and a splash of balsamic vinegar.

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Tortelli with a goat's cheese filling - ingredients for 4 people:

• 150 g type 00 flour
• 50 g durum wheat semolina
• 100 g pear flour (from dried pears)
• 2 egg yolks
• 2 whole eggs
• a little olive oil
• salt
• goat's cheese filling: 400 g fresh goat's cheese, lemon zest, pepper
• garnish: figs, cane sugar, a little butter

10 steps for preparation:

• Mix the flour, durum wheat semolina and pear flour together on a work surface.
• Make a well in the centre and add the eggs, egg yolks, olive oil and salt.
• Gradually mix everything from the outside in and knead to a smooth dough.
• Wrap the dough in cling film and let it rest for at least 30 minutes.
• Roll out the dough and cut out discs.
• Fill the discs with the cheese mixture and close them into a half-moon shape.
• Cook the tortelli in boiling salted water for a few minutes.
• Toss the tortelli in a pan with the prepared sauce.
• For the sauce, mix some of the cooking water with a little butter.
• Slice the figs and caramelise them with the cane sugar and butter.

Once the slices are soft and lightly browned, arrange them on the tortelli and enjoy.

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