Roland Trettl: Rezepte & Lieblingsgewürze

‘‘Purple Haze‘‘ Karotten mit Bohnen Vogelsalat und Pistazien - STAY SPICED !
''Purple Haze'' Carrots with Beans, Bird's Salad and Pistachios
Roland Trettl conjures up a colorful dish full of flavors and textures: braised purple carrots, crispy bird's lettuce with bean dressing, tender green beans, roasted pistachios, and a... zum Rezept
Spinatspätzle mit Südtiroler Speck, Bergkäse und Schüttelbrot - STAY SPICED !
Spinach spaetzle with South Tyrolean speck, mountain cheese and Schüttelbrot
Spinach spaetzle according to Roland Trettl – South Tyrolean delight with mountain cheese and speck! These homemade spinach spaetzle impress with spicy mountain cheese, crispy bacon, and a... zum Rezept
Schwertmuscheln-Risotto mit Algen, Lumni und Meerrettich - STAY SPICED !
Razor clam risotto with seaweed, lumni and horseradish
Roland Trettl's razor clam risotto with seaweed, loomi, and horseradish – an extraordinary taste experience! This recipe combines tender razor clams with a creamy seaweed risotto, perfectly complemented... zum Rezept
Geflämmter Karpfen mit Paprika-Gulasch-Ragout, Kakifrucht und eingelegten Salz-Zitronen - STAY SPICED !
Flamed carp with paprika goulash ragout, persimmon fruit and pickled salt lemons
An exceptional dish from Roland Trettl: seared carp with paprika goulash ragout, persimmon, and salted lemons! Impress your guests with a unique composition from Roland Trettl! The tender... zum Rezept
Golden Umami, Champagner, Austern, Kalbszunge und Kaviar - STAY SPICED !
Golden Umami, Champagne, Oysters, Veal Tongue and Caviar
Roland Trettl's luxurious composition of oysters, veal tongue, and caviar: This exquisite recipe by Roland Trettl is the epitome of indulgence and elegance. With fresh oysters, fine caviar,... zum Rezept
Blutwurst-Frenchtoast mit pochierten Wachteleiern, Baked Beans und Paprika-Chakalaka-Ragout - STAY SPICED !
Black pudding French toast with poached quail eggs, baked beans and paprika chakalaka ragout
English Breakfast reimagined: Roland Trettl's black pudding French toast with poached quail eggs! Let Roland Trettl whisk you away to the world of modern comfort food! Inspired by... zum Rezept
Herzhafter Weinsuppen Eintopf mit Salsiccia, Grünkohl, Schwarzwurzel und grobem Senf - STAY SPICED !
Hearty wine soup stew with salsiccia, kale, salsify and coarse mustard
Discover Roland Trettl's hearty wine soup stew - the perfect dish for cold days! This stew combines the flavors of spicy salsiccia, fresh kale and tender black salsify... zum Rezept
Flusskrebssuppe mit Puntarelle, Kerbelwurzel und eingelegtem Thayote - STAY SPICED !
Crayfish soup with puntarelle, chervil root and pickled thayote
Discover Roland Trettl's exquisite crayfish soup: a harmonious combination of puntarelle, tender chervil root and pickled thayote. This subtly seasoned soup, refined with our S! Bruschetta green olive,... zum Rezept
Rehleber mit geschmorter Quitte, Lebkuchen-Pappardelle und Kastanien - STAY SPICED !
Venison liver with braised quince, gingerbread pappardelle and chestnuts
Discover Roland Trettl's exquisite creation: venison liver, harmoniously combined with braised quince, tender gingerbread pappardelle and roasted chestnuts. Refined with our Glockenbimmler Gewürz S! this dish brings a... zum Rezept
Gebackene Thunfisch Tascherl mit geschmortem Fenchel, Tomaten & Kartoffeln - STAY SPICED !
Baked tuna pockets with braised fennel, tomatoes & potatoes
Discover Roland Trettl's sophisticated creation: Baked tuna pockets, perfectly complemented by braised fennel, aromatic tomatoes and crispy potatoes. With our S! spices, this dish becomes a real taste... zum Rezept
Knusprige Entenkeule mit geröstetem Knödel und Rotkraut-Sabayone - STAY SPICED !
Crispy duck leg with roasted dumplings and red cabbage sabayon
Discover Roland Trettl's gourmet take on leftovers: Crispy duck leg, perfectly combined with roasted dumplings and a fine red cabbage sabayon. Refined with our S! Pumpkin Pie Spice,... zum Rezept
Gebackener Tofu mit Fenchel und Ziegenkäse - STAY SPICED !
Baked Tofu with Fennel and Goat Cheese
Discover Roland Trettl's ingenious combination of crispy smoked tofu, fresh fennel salad and creamy goat cheese soup, seasoned with our S! Kebap & Skewers seasoning. A dish that... zum Rezept