Bozner Herrengröstl

Gröstl has a history. A tasty dish of leftovers from the olden times that South Tyroleans have managed to hold onto, to this day. Farmer's Gröstl is a hearty peasant dish that was mainly cooked in the rural areas. The leftover meat used to make stock and cold jacket potatoes seasoned with herbs were transformed into an excellent dish. In contrast to this simple farmer's dish, higher-priced veal was used instead of beef for the finer Gentlemen's Gröstl. The name Herrengröstl comes from its noble past, when only the rich "gentlemen" of Bolzano could afford veal. The simple farmer had to make do with beef.

 

Ingredients:

• 1 kg waxy potatoes
• 1 onion
• 100 g butter
• 3 tbsp oil
• 400 g veal escalope
• 1 bay leaf, marjoram
• salt
• pepper
• parsley

Preparation time: 30 minutes

Preparation:

1. Wash the potatoes and boil in salted water until not too soft. Leave to cool completely and then cut into slices. In a pan, lightly fry the finely chopped onion in the butter, add the potatoes and sauté until golden brown.
2. Cut the veal into slices. Heat the oil in a second pan and fry the meat quickly on a high heat. Season with salt, mix in the potatoes and finish with the chopped bay leaf and marjoram.
3. Garnish the dish with finely chopped fresh parsley and serve with the salad of your choice.

Wine recommendation:

Südtirol Lagrein Riserva Porphyr 2019 Kellerei Terlan

The meat:

215 local farmers produce South Tyrolean beef with a seal of quality. The cattle are fed natural feed and hay from the farm, with no genetic engineering, antibiotics or hormones.