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Lamb and Game

South Tyrolean Cuisine: Saddle of Chamois Goat with Fenugreek and Parsnip Puree

Nowhere in Italy are there more starred restaurants than in the Dolomites: in the Alta Badia valley there are no less than three within a six kilometre radius. We went to the hotel restaurant La Perla in Corvara.


The "Stüa Michil" restaurant in La Perla first achieved star status four years ago. The head cook Arturo Spicocchi has prepared the specialty of the house for us:
Saddle of chamois in fenugreek crust with turnip purée, tiger nuts and baby carrots.

Recipe (serves 2)

For the purée

half an onion (chopped)
200 gr turnips
100 gr fresh cream

For the roast

100 gr fenugreek powder
100 gr boned saddle of chamois or similar game, for example, roe deer
50 gr tigernuts (or blanched almonds)
50gr baby carrots or other root vegetables

Fry the onions in a pan, then add peeled turnip cubes, cooking them in stock until soft. Finally add the cream. Then mix in a blender and pass through a sieve, seasoning with salt and pepper to taste.

Roast the saddle of chamois on all sides on high, adding salt and pepper and finally keeping the joint warm for 5 minutes in a preheated oven (180°C). Next roll the meat in sufficient fenugreek powder.

Sauté the baby carrots and tiger nuts in a pan until crisp, then add stock, salt and pepper.

Make an attractive arrangement on the plates and ...