Every region has its traditional old recipes. Paznaun in the past was a place where people didn’t have very much. And so back then that’s how they cooked: with simple ingredients but with a great deal of love. The Trisanna Granny, Herta Siegele, shows us just how.
PhOTOS: MAX KROPITZ
It’s a lovely winter morning and the kitchen of Herta Siegele, chairperson of the Tyrolean Organization of Women Farmers, is warm, almost too warm, because she’s already brought her 53-year old wood stove up to operating temperature. The few ingredients she needs for today’s meal are already prepared. And so we can get going. What are we cooking?
Paznaun kasmuas (cheese sauce):
• 30g butter and 100g flour for the roux
• 1,5l water
• 100g polenta
• 1 handful diced Kappl mountain cheese
• 50 g butter
• Kappl Zirbener salt
Melt the butter in the frying pan and then add the flour. Stir until the “roux” is nicely brown. Add cold water and boil for five to six minutes. Then pour in the polenta slowly, stir and leave to simmer for seven or eight minutes. Take the pan from the stove and leave to simmer for five to six minutes, according to feel. Dice the mountain cheese, sprinkle it over and leave to reduce. Finally, garnish with dabs of butter.
The Kasmuas is traditionally served in the pan and placed in the middle of the table. All the guests eat together from the pot with a spoon. “We always say, the more the merrier,” says Granny Siegele. And: “After a calorie-laden meal like this, you always need a schnapps.”