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10 Oct. 2017 · Culinary
Martin Schuster

Herb Cuisine Recipes from Kleinwalsertal

Experience exciting and fresh taste experiences that will energise you every day – fresh, regional and seasonal recipes. 

Alpengasthof Hörnlepass: Chimichurri sauce


  • 1/2 a bunch of flat-leafed parsley
  • 1 tbsp of chopped thyme
  • 1 tbsp of chopped oregano/marjoram
  • 1/2 a medium-sized onion
  • 2 cloves of garlic
  • A pinch of salt
  • A pinch of black pepper
  • Dried chillies
  • 1/2 lime
  • 1-2 tbsp vinegar, e.g. wine vinegar
  • 200 ml of oil, e.g. olive oil or sunflower oil
  • 1 bay leaf 

An Guata!/Guten Appetit! Alpengasthof Hörnlepass Family Keck

Alpengasthof Hörnlepass: Wild garlic risotto

The ingredients and quantities are for 4 people:

  • 50 ml olive oil
  • 480 g risotto rice
  • 140 g of finely diced onions
  • 80 ml white wine
  • 100 g chopped wild garlic (without stems)
  • 90 g butter (diced)
  • 70 g grated parmesan
  • Salt
  • Pepper
  • 1.6 litres of vegetable stock
  • 30 g grated parmesan (for the crisps)


First of all, heat the vegetable stock in a pan.

Heat the olive oil in a second pan, add the diced onions and sauté over a medium heat. Then add the rice and sauté for a few minutes until it becomes slightly transparent. During this process stir with a soft rubber spatula every now and again (to ensure you do not damage the grains of rice).

Once the grains of rice have been bathed in the oil, pour over the white wine and allow it to cook for a few minutes over a medium heat. Now add approximately one third of the vegetable stock and season for the first time with a pinch of salt and pepper.

As soon as most of the liquid has boiled away, add the second third of the stock and allow it to continue cooking whilst gently and continuously stirring. When the stock has nearly completely boiled away, add the remainder of the stock and allow it to continue cooking whilst continuously stirring until the rice has fully cooked. If you want to be on the safe side, during the final phase you can add the stock one ladle at a time. The rice normally acquires the right texture (al dente) after approximately 20 to 25 minutes.
When you are happy with the texture and the rice has acquired the typical smooth and creamy risotto consistency, reduce the heat to low and add the cubes of butter, the grated parmesan and the freshly chopped wild garlic. Stir again, season to taste and serve.

A small serving tip: Parmesan chips are a perfect accompaniment to this dish. Take a round plate and cover with cling film. Now cut out a piece of baking paper to the size of the plate, place it on top of the cling film and sprinkle the grated parmesan thinly over the top. Place the plate in the microwave and cook for 30 seconds on the highest setting. Peel the parmesan chip from the baking paper and allow it to dry for a few minutes on a piece of kitchen towel. All done!
If you want to create this dish at another time of the year outside of wild garlic season, instead of using fresh wild garlic, you can also use wild garlic pesto.

An Guata!/Guten Appetit! Alpengasthof HörnlepassFamily  Keck

Crispy honeyed goat’s cheese

The ingredients and quantities are for 6 people:

  • 1 goat’s cheese log
  • 40 g  trail mix
  • 10 g pumpkin seeds 
  • 10 g cashew kernels  
  • 10 g walnuts 
  • 1 sprig of rosemary
  • 60 g  honey
  • 1 tsp hibiscus and chili balsamic glaze
  • 2 tsp normal balsamic glaze
  • 2 tsp of coarse sea salt
  • Freshly ground black pepper


Roughly chop the nuts and kernels and finely chop the rosemary. Combine all the ingredients.
Chop the goat’s cheese into 1-2 cm thick pieces. Spread the crust topping over the cheese and place under a hot grill (220°C) for 15 minutes. 

Passion fruit and honey dressing

The ingredients and quantities are for 6 people:

  • 100 g passion fruit purée (no juice)
  • 60 ml olive oil
  • 60 ml vegetable oil
  • 75 g honey
  • 50 ml water
  • Salt/pepper


Blend with a stick blender and season to taste.
It can be kept in the fridge for two to three weeks.

An Gauta!/Guten Appetit! Imkerei Scharnagl (beekeepers)

Nettle salt

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