Experience an exclusive culinary creation at Hotel Plunhof in South Tyrol: Our potato dough pralines, filled with creamy Gorgonzola, gently tossed in an aromatic beetroot sauce and perfectly finished with a parsley sponge. This dish combines traditional South Tyrolean cuisine with modern sophistication and promises an unforgettable taste experience.
Welcome to an unparalleled taste experience in the heart of South Tyrol - presented by Hotel Plunhof. Our signature potato dough pralines filled with melting Gorgonzola, enveloped in a delicate beetroot sauce and artfully finished with a parsley sponge, are a tribute to the diversity and creativity of South Tyrolean cuisine. Every bite of these pralines is a symphony of finely tuned flavors and textures that will enchant your senses. Immerse yourself in a world where traditional recipes meet modern culinary art, and discover why Plunhof is known for its exquisite culinary creations."
Potato Pralines:
Ingredients:
Potato Pralines:
Ingredients:
- 500g floury potatoes
- 1 egg
- Approx. 165g flour
- Salt, nutmeg
- 100g Gorgonzola
Instructions:
- Cook potatoes: Boil the potatoes in salted water until soft, drain, peel, and press through a potato ricer or mash while still hot.
- Prepare dough: Let the pressed potatoes cool. Then add the egg, flour, salt, and a pinch of nutmeg, and work into a smooth dough. Add a little more flour if necessary.
- Fill: Take small amounts of dough, flatten them, place some Gorgonzola in the center, and shape into a ball, ensuring the cheese is completely enclosed.
- Cook: Boil the potato pralines in simmering salted water until they rise to the surface, then remove and drain.
Beetroot Sauce:
Ingredients:
Ingredients:
- 2 medium-sized beetroot
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 250 ml vegetable broth
- 100 ml cream
- Salt, pepper
- Olive oil
Instructions:
- Cook beetroot: Boil the beetroot, peel, and dice.
- Prepare sauce: Heat some olive oil in a pot. Sauté shallot and garlic. Add beetroot and briefly sweat.
- Puree: Deglaze with vegetable broth, bring to a boil, and simmer for about 15 minutes. Puree the mixture, add cream, and season with salt and pepper.
Parsley Sponge:
- 1 bunch of fresh parsley
- 4 eggs, separated
- 40 ml olive oil
- 60 ml water
- 50g flour (sifted)
- Salt
- 1 tsp baking powder
Instructions:
- Prepare parsley: Wash the parsley, pluck the leaves, and puree finely with the water.
- Egg yolk mixture: In a bowl, beat the egg yolks with the olive oil until frothy. Add the parsley mixture and mix well.
- Dry ingredients: Mix and sift the flour and baking powder. Add to the egg yolk-parsley mixture and stir well.
- Beat egg whites: In a separate bowl, beat the egg whites with a pinch of salt until stiff.
- Combine mixture: Gently fold the whipped egg whites into the egg yolk-flour mixture to preserve the fluffiness.
- Microwave cooking: Fill the mixture into a microwave-safe dish lined with plastic wrap. Place the dish in the microwave and cook on high for about 2 to 3 minutes until the sponge is firm and risen.
- Cool and serve: Remove the sponge from the microwave and let it cool completely before serving. Then tear into desired pieces.
Preparation Tips:
- Make sure the potato dough is not too wet. If necessary, add more flour.
- The potato pralines should be carefully placed into the simmering water to prevent them from falling apart.
- You can also use pre-cooked beetroot for the beetroot sauce to save time.
- The parsley sponge should be airy and light, so make sure to beat the eggs well.
Plating:
Place some potato pralines in the center of the plate, gently swirl them in the beetroot sauce to coat, and garnish the dish with pieces of the parsley sponge. Optionally, you can also use some fresh parsley or microgreens for decoration.
Enjoy your meal!
Place some potato pralines in the center of the plate, gently swirl them in the beetroot sauce to coat, and garnish the dish with pieces of the parsley sponge. Optionally, you can also use some fresh parsley or microgreens for decoration.
Enjoy your meal!
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