Food & Recipes from the Alps
Travelling to the Alps, you will enjoy the lovely mountainscape, nice people and of course the lovely food. In this section of our MiaDeRoca-Magazine we will present you typical local recipies. Recipes for things to drink and things to eat, a wide variety of dishes with meat, with vegetabels and the so called "Mehlspeisen". "Mehlspeisen" are dishes with flour, sweet meals like the "Kaiserschmarrn", "Palatschinken" or "Topfenknödel".
You won't be able to get all the traditional ingredients everywhere, but in cases the products are rare, we will mention some alternatives. And if you still doubt, just drop us a line, we will try to help you to get some Alpine savour to your lunch or dinner.
: Grenadiermarsch - potatoes, pasta and meat, fried
The Grenadiermarsch was a classic meal for the staff, who worked in the upper-class houses, during the K & K time of the Austro-Hungarian monarchy. Because of its origin and the ability to making use of leftovers, the Grenadiermarsch was soon to be introduced in all sectors of the population and is now also common in ski huts and restaurants - wih the mere exceptions that fresh ingredients are used for prepartions.
A typical dinner with leftovers ist characterized by the fact that two or three side dishes are combined with meat and sausage remainders. Ingredients of a very typical recipe would be: potatoes, noodles, sausage and other meat products - but of course it can also be varied with dumplings (Knödel).
, ingredients for 4 persons:
Leftovers of 500 g: sausage and ham, fried or roasted pork, bacon, minced meat
2 large onions
2 garlic cloves
250g fusilli or any other short cut pasta
Salt, pepper, marjoram, caraway, paprika, oil for frying
In a large pan heat oil, insert the fine cut meat with the onions and garlic stir well. Add the boiled potatoes until they get a slight crust and finally add the boiled pasta and stir several times. Season with salt, pepper, caraway and marjoram. For the Hungarian touch use paprika and best serve in the same pan.
Serve with cabbage salad – in some huts the salad is added to the pan, to add some vinegar flavour.
1) I have to eat everything with Parmesan. Can I use my favorite cheese here as well?
Yes, of course. Leave the cabbage salad away, beat two raw eggs on the Grenadiermarsch and then cover everything neatly with grated Parmesan. Put it into the pipe to melt the cheese and get some cheesy crust – we recommend to leave the Grenadiermarsch inside only until the eggs are done.
2) I have dumplings left over - should Iuse them instead of noodles or potatoes?
In this recipe - everything is permitted. Try to create your own Grenadiermarsch! If dumplings used these well mitrösten until they are brown, which is a wonderful aroma.
3) I do not eat pork. Can I also use game?
That would be a new, interesting dish: Boil short cut pieces of vension into a pressure cooker until meat is tender and prepare the Grenadiermarsch as indicated above. Use thyme, instead of marjoram. As salad you can again serve cabbage salad, but do prepare red cabbage and serve with cranberries (Preiselbeeren). Freeze thhe stock from boiling the vension, and use it your your next vension ragout.
If you like to add mountaineering vacation atmosphere to your home, you might want to have a look at our recipe for Pinzgauer Kasnocken
, little dumplings in cheese.
If you wonder what the term "Grenadiermarsch" is all about. "Grenadier" is a very old term for infantryman or private and "Marsch" means march.