Bettina's Kitchen Stories: In the kitchens of a castle

Today I will meet the owners of Freudenstein Castle, Caroline and Peter, for the first time. Together we are going to prepare their favourite recipes.

South Tyrolean Topfennocken

for 4 people Ingredients:

• 400 g ricotta cheese
• 2 eggs
• 220 g flour (add more flour while kneading if needed)
• 1 pinch of salt
• 1 pinch of nutmeg

Preparation

1. Place the ricotta cheese and eggs in a bowl and mix well.
2. Add the salt and nutmeg.
3. Gradually stir in the flour until a soft, loose dough forms. If the dough is too sticky, add more flour.
4. Roll the dough into thin sausages.
5. Cut it into small pieces.
6. Bring salted water to the boil in a pan.
7. ACook the dumplings in the hot water until they rise to the surface.

Serving Serve the ricotta dumplings with tomato sauce or with sage and butter.

Carbonara

for 2 people:

Ingredients

• 1 egg
• 2 egg yolks (3 if you want more sauce)
• 30g Pecorino chesse
• 70g Parmesan chesse
• Salt & pepper
• 120g guanciale

1. Put the water for the pasta on Bring a large pan of water to the boil and add plenty of salt. Cook the pasta in it until it is firm (al dente).

2. Prepare the guanciale Cut the guanciale into small cubes or strips. Sauté the guanciale in a frying pan at medium heat until it is golden and fries in its own fat.

3. Prepare the carbonara sauce In a bowl, whisk together:

   • 1 whole egg + 2 egg yolks
   • 30g Pecorino + 70g finely grated Parmesan
   • plenty of freshly ground black pepper and mix everything well until the sauce gets thick.

4. Toss the pasta into the pan with the guanciale When the pasta is ready, scoop out and reserve a cup of pasta water and a bit of fat from the guanciale.

5. Mix the carbonara sauce and the pasta vigorously over boiling water until you obtain a creamy sauce clinging to the pasta.

6. Season and serve Season with pepper and salt if needed. Spoon onto plates and serve with extra Pecorino/Parmesan cheese and pepper.