Roland Trettl: Rezepte & Lieblingsgewürze

Zweierlei vom Kaninchen mit Puntarelle, gekochten Eiern und Eiernudeln - STAY SPICED !
Duo of rabbit with Puntarelle, boiled eggs and egg noodles
A sophisticated dish featuring tender rabbit prepared in two ways: delicate carpaccio and aromatic rabbit sauce. Accompanied by slightly bitter puntarelle, creamy pressed eggs, and hearty egg noodles... zum Rezept
Chakalaka-Wachtel mit violettem Süßkartoffelrösti & Kidneybohnen-Essiggurken-Eintopf - STAY SPICED !
Chakalaka quail with purple sweet potato rösti & kidney bean and pickle stew
Succulent roasted quail, boldly seasoned with chakalaka, meets crispy purple sweet potato rösti and a hearty, tangy kidney bean stew with pickles. An expressive dish with African-inspired flavors,... zum Rezept
BBQ Pulpo mit Mais, geschmortem Kraut & Tropea-Zwiebeln - STAY SPICED !
BBQ octopus with corn, braised cabbage & Tropea onions
Tender, pre-cooked octopus is grilled over an open flame until crispy and seasoned with smoky spices. It's served with sweet braised corn with pointed cabbage and cola, along... zum Rezept
Knusprige Softshellcrabs mit Ananascurry, Tarowurzel, Kokos & Macadamia by Roland - STAY SPICED !
Crispy softshell crabs with pineapple curry, taro root, coconut & macadamia nuts by Roland
Crispy fried softshell crabs meet an exotic, warm pineapple and coconut curry with tenderly braised taro root. Fresh coconut flakes, basil, and finely grated macadamia nuts add texture,... zum Rezept
Geschmorte Thunfischbacken mit Seeigel, Ramen, geräuchertem Seidentofu & Kimchi - STAY SPICED !
Braised tuna cheeks with sea urchin, ramen, smoked silken tofu & kimchi
An intense, deeply aromatic dish on the border between fine dining and modern izakaya cuisine: gently braised tuna cheeks in kimchi-soy jus, combined with al dente ramen, creamy... zum Rezept
Roland Trettls Germknödel Mille Feuille mit Powidl‑Espuma, Pflaumen & Pinienkernen - STAY SPICED !
Roland Trettl's Germknödel Mille Feuille with plum jam espuma, prunes & pine nuts
An extraordinary dessert that reinterprets the classic yeast dumpling: crispy baked yeast dumpling slices are layered in the mille-feuille style, combined with airy plum jam espuma, marinated plums,... zum Rezept
Raclette - STAY SPICED !
raclette
Raclette à la Roland Trettl with meat, fish, vegetables and spicy cheese – the perfect idea for convivial evenings of indulgence with family and friends. zum Rezept
Spaghetti Amatriciana - STAY SPICED !
Spaghetti Amatriciana – according to Roland Trettl: hearty, aromatic & quick to make
Spaghetti Amatriciana by Roland Trettl – spicy tomato sauce, fine bacon and Parmesan cheese make this quick pasta recipe an Italian culinary delight. zum Rezept
Lauwarmer Rosenkohl mit Kürbis-Curry Vinaigrette - STAY SPICED !
Roland Trettls: lukewarm Brussels sprouts with pumpkin-curry vinaigrette
Lukewarm Brussels sprouts with pumpkin-curry vinaigrette – spicy, fresh and perfect as a special vegetable dish. zum Rezept
Kürbisravioli - STAY SPICED !
Roland Trettls: Pumpkin Ravioli
Pumpkin ravioli with delicate spices and a creamy filling – an autumnal pasta recipe full of delight. Perfect for cozy dinners and true soul food moments! zum Rezept
Süße Sobanudeln mit Kichererbsen, Breiten Bohnen & Sternfrucht - STAY SPICED !
Sweet soba noodles with chickpeas, broad beans & star fruit
An extraordinary fusion recipe that combines Asian soba noodles with fruity star fruit, creamy honeydew melon, and caramelized chickpeas. Perfect for those who love light summer cuisine with... zum Rezept
Fideuà von geräucherter Makrele mit Pilzen, Schwarzem Holler & Frühlingslauch - STAY SPICED !
Fideuà of smoked mackerel with mushrooms, black elderberry & spring onions
A creative fideuà recipe with a Mediterranean twist: Smoked mackerel meets aromatic beech mushrooms, fresh spring onions, and sweet-tart black elderberry. An exciting soul food dish, delicately seasoned... zum Rezept