en de it
kalbskopf-voegele

Sautéed calf’s head with fried dumpling slices, red onions and Rittner wine vinegar

South Tyrolean beef with South Tyrolean dumplings

Preparation

For the dumplings: fry the onions in butter and add the cubes of white bread. Mix the egg and milk together, add the parsley and chives, season with salt and pepper. Add to the bread, mix thoroughly and let the dough rest for 15 minutes. Shape dumplings by hand (diameter of 6-8 cm each) and simmer in boiling salted water for 15 minutes. Allow the cooked dumplings to cool slightly. Cut the calf’s head into chunks of equal size and sauté in the pan with onions and pine kernels. Season with salt and pepper and douse with wine vinegar. Add the chives to finish. Cut the dumplings into slices approx. 2 cm thick and fry in a little oil until golden on both sides. Arrange the calf’s head and dumpling slices in a tower and garnish with cherry tomatoes.

Tip: Ideal with leafy salad.

Beer recommendation
We recommend the variety Wiener Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
Calf’s head
120 g pressed calf’s head
¼ red onion
Chives
1 dsp Rittner wine vinegar
A little oil
Salt and pepper
15 g pine kernels, roasted

Bread dumplings
125 g white bread from the previous day, cut into ½ cm cubes
1 free range egg from South Tyrol
125 ml milk from South Tyrol
½ dsp onion, finely chopped
½ dsp butter
1 dsp parsley, finely chopped
½ dsp chives, finely chopped
Salt and pepper
A little oil

Other
Cherry tomatoes
Calf’s head
240 g pressed calf’s head
½ red onion
Chives
2 dsp Rittner wine vinegar
A little oil
Salt and pepper
30 g pine kernels, roasted

Bread dumplings
250g white bread from the previous day, cut into ½ cm cubes
2 free range eggs from South Tyrol
250 ml milk from South Tyrol
1 dsp onion, finely chopped
1 dsp butter
2 dsp parsley, finely chopped
1 dsp chives, finely chopped
Salt and pepper
A little oil

Other
Cherry tomatoes
Calf’s head
480 g pressed calf’s head
1 red onion
Chives
4 dsp Rittner wine vinegar
A little oil
Salt and pepper
60 g pine kernels, roasted

Bread dumplings
500 g white bread from the previous day, cut into ½ cm cubes
4 free range eggs from South Tyrol
500 ml milk from South Tyrol
2 dsp onion, finely chopped
2 dsp butter
4 dsp parsley, finely chopped
2 dsp chives, finely chopped
Salt and pepper
A little oil

Other
Cherry tomatoes
voegele
This recipe comes from
Alber family
Via Goethe 3, 39100 Bolzano