Montafon specialties for at home
Excerpts from the Montafon cookbook “Zu Tisch im Muntafu”
The Montafon cookbook “At the table in Muntafu”
The Montafon, known for its breathtaking mountain scenery and warm hospitality, has also expanded its reputation in the area of culinary diversity. Some time ago, Montafon Tourismus published the cookbook “Zu Tisch im Muntafu”, a unique and comprehensive collection of authentic Montafon recipes, which impresses with its high-quality design, impressive photographs and background information on Montafon traditions. The Montafon cookbook gained international recognition last year when it won the prestigious “Gourmand World Cookbook Award 2023”.
Two chefs from Silvretta Montafon have also supported the cookbook with their favorite recipes. Of course, we don't want to withhold these from you and present them in this article.
Kurt Woltsche is certainly one of the best-known employees at Silvretta Montafon, and it doesn't matter whether we ask Montafoners, guests or colleagues. Kurt has actively cooked in many of our restaurants over the past 36 years. The likeable chef of the Nova Stoba has enriched the Montafon cookbook with one of his favorite dishes, Polma noodles.
If you fancy cooking the incredibly tasty Muntafuner Bŏlma-Nodla, we'll give you the recipe here!
Muntafuner Bŏlma-Nodla
Ingredients
300 g plain flour, 100 g sugar, 450 g Bŏlma (coarse-grained curd cheese), 1 pinch of salt, 3 tbsp rum, 3 eggs, a little grated lemon and orange zest, vanilla sugar, ½ vanilla pod, clarified butter or oil for baking. Granulated sugar or cinnamon sugar to coat the pasta.
Preparation
Make a smooth dough from the flour, sugar, curd cheese, salt, rum, eggs, grated lemon zest and vanilla sugar and knead briefly.
Cut small pieces from the mixture and shape into finger-thick rolls approx. 7 cm long. Place these in plenty of hot fat and bake.
Roll in sugar immediately after removing and serve straight away!
“I recommend apple sauce, vanilla ice cream or vanilla sauce with the bŏlma nodla.”
Kurt Woltsche - Nova Stoba mountain restaurant
Stephan Rieder has been head chef at the Kapellrestaurant am Hochjoch for several years and loves to spoil his guests with culinary delights. As a Montafon native, he stands for tradition and regionality. With the recipe Zweierlei vom Sura Kees, he has succeeded in combining tradition with new ideas. The result is a traditional starter paired with personal influence and sophistication. The Montafon Sura Kees is a regional specialty that has shaped the Montafon over the centuries and with the production of Sura Kees, the Montafon is living one of the oldest cheese traditions in the Alpine region.
Are you ready for this special taste experience? Then you should definitely try this dish.
Zweierlei vom Sura Kees
with crispy lettuce hearts, braised pointed peppers and herb pesto
Ingredients
Mousse:
300 g Sura Kees, 100 ml yogurt, 100 ml sour cream, 1 tbsp olive oil, 6 sheets gelatine, 200 ml cream, zest of one lemon, salt and pepper.
Marinated Sura Kees:
100 g Sura Kees, 3 tbsp olive oil, salt, pepper, lemon juice, parsley.
Crispy lettuce hearts in batter:
2 pcs lettuce hearts, 150 ml beer, 140 g plain flour, 2 egg yolks, 1 pinch of salt, 2 egg whites, salt, pepper, sunflower oil.
Braised peppers:
4 pointed peppers, olive oil, salt, pepper, thyme.
Herb pesto:
½ bunch basil, ½ bunch parsley, 1 tbsp pine nuts, 30 g parmesan, 100 ml olive oil, 1 clove garlic, juice of ½ lemon.
Preparation
Mousse:
Soak the gelatine in cold water. Meanwhile, mix the Sura Kees, yogurt, sour cream and olive oil until smooth. Whip the cream until stiff. Remove the gelatine from the water and squeeze it out. Dissolve in a pan and carefully stir into the cream. Then fold into the Sura Kees mixture. Pour into molds and chill overnight.
Marinated Sura Kees:
Crumble the Sura Kees and marinate with olive oil, salt, pepper, lemon juice and parsley.
Crispy lettuce hearts in batter:
Mix the beer with the plain flour and egg yolks, beat the egg whites with a pinch of salt and fold in. Cut the lettuce hearts into quarters, season, lightly flour and dip in the batter. Then fry in hot oil.
Braised peppers:
Cut the peppers in half and remove the cores. Place on a baking tray and roast in the oven at 200°C top heat until the skin comes off easily. After peeling, marinate with olive oil, salt, pepper and thyme.
Herb pesto:
Finely blend all the ingredients and chill.
Arrange the mousse in the center of the plate. Place a spoonful of the marinated Sura Kees next to it. Place the braised pointed peppers on the plate in between and add the crispy lettuce hearts. Now drizzle with the herb pesto.
“Five fine components make our Sura Kees a light, elegant starter. There's no better way to start a Montafon menu!”
Stephan Rieder - Kapellrestaurant mountain restaurant
