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Kulinarischer Jakobsweg
Start on July 7th 2023

Hiking in Ischgl at the Paznaun equals pleasure for all senses – The motto being: “Leisurely hikes and culinary delights”.

It’s the perfect option to connect amazing nature impressions, green meadows, harsh cliff faces, breathtaking views, fresh mountain air and beautiful flower fields with unique culinary delights on seven different huts in the Paznaun valley. Local top chefs are supposed to bring a breath of fresh air into the kitchens of seven select mountain huts at the Paznaun. Then, the dishes created for the event remain on the respective hut’s menu for the rest of summer season.

Whether it’s up to the Jamtal hut, the Faulbrunnalm, the Alpenhaus, the Friedrichshafener hut, the Heidelberger hut, the Almstrüberl or the Ascher hut: lovers of nature are going to enjoy every single one of the five routes. At the Culinary St. Jacobs Way Patrick will present his dish “Stuffed peppers with tomato sauce on potato-lemon puree” on August 20th at the Heidelberger Hut.

Patrick Raaß’s dish
for the “Heiderlberger Hütte”

Stuffed peppers with tomato sauce
on potato-lemon puree

Tomato sauce:
4 large tomatoes
2 shallots peeled and quartered
50 grams of butter
1 tablespoons tomato paste
1 garlic clove, finely chopped
salt/sugar, some oil
Optional: 1 organic orange

Stuffed bell peppers:
4 red bell peppers
300 g mixed minced meat (half beef, half pork)
1 stale bread roll soaked in milk
1 egg
1 small onion, finely chopped
2 tablespoons oil
1 tablespoons flat-leaf parsley
1 garlic clove, finely chopped
½ tablespoons Dijon mustard
½ tablespoons marjoram
salt, pepper from the grinder

Potato-lemon puree:
400 g floury potatoes
100 ml warm milk
3 tablespoons butter
zest of one organic lemon


Tomato sauce:
Eighth the tomatoes, let them evaporate together with the shallots and butter. Reduce the heat and simmer with the lid on for 15 minutes.
Then simmer gently for 10 minutes without a lid. Add a finely chopped clove of garlic and mix with tomato paste, salt and sugar to taste. Then puree with the hand blender.

Stuffed bell peppers:
Wash the bell peppers, cut off the top, scoop out and wash out. Keep the lid with the stick. Mix the minced meat with the soaked bread roll, the egg, onion, spices, parsley, marjoram and Dijon mustard. Pour the mixture into the bell peppers and place lid as top on the stuffed peppers.
Brush a suitable casserole dish with a little oil, put in the peppers, brush with a little oil and top with tomato sauce pour over. Bake in the oven at 160°C hot air for 40 minutes.

Potato-lemon puree:
Peel and chop floury potatoes. Cook in boiling salted water until soft. Then empty into a colander and drain permit. Press the potatoes through a press and stir in the milk, butter and the zest of an organic lemon. Taste with nutmeg and salt.

Serve the stuffed bell peppers with the sauce fresh from the oven and decoratively arrange the potato-lemon puree next to them. Depending on your taste, garnish with orange zest.