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The Elmau Palace hotel offers world-class music concerts -- and top cuisine, as well. Chef Mario Orti shows Euromaxx viewers how to prepare a wagyu steak, with asparagus and roast potatoes.Wagyu Beef and sauteed white asparagus

Steak (4 people):

4 180 gram Wagyu filet steaks

Olive Oil

Butter

Salt and pepper

Rosmary & Thyme

1 crushed clove of garlic

Season the meat with salt and pepper. Heat the oil in a pan, add butter and sear the meat on all sides. Place in the oven, preheated to 80 degrees Celsius for around 12 minutes. Brown once again with rosmary, thyme and garlic just before serving. Serve the meat with asparagus and parsley potatoes.

Asparagus:

20 stalks of white aspagus

3 shallots

1 tablespoon butter

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 tablespoon chopped chives

1 tablespoon sugar

1 dash lemon juice

Salt

Pepper

Grated nutmeg

Peel and dice the shallots. Peel the asparagus (you can mix green and white asparagus if you want) and cut into strips lengthwise. Melt butter in a pan and sautee until slightly translucent. Add the shallots and cook around 8 minutes the asparagus with the sugar until it is caramelized and al dente. Add the lemon juice and the herbs and season with salt, pepper, and nutmeg.

Potatoes:

600 g La Ratte potatoes

1 tablespoon butter

1 tablespoonn chopped parsley

Salt

Peel the potatoes and cook in salt water until al dente. Melt butter in a pan, satuee the potatoes and garnish with parsley.

It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau

Ingredients:

5 eggs

200 g sugar

190 g flour

30 g cocoa powder

pinch of salt

some crushed vanilla bean

half a lemon

1 liter cream

2 jars sour cherries

135 g cornstarch

dark chocolate

One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser.

First make the chocolate sponge cake base:

Separate the eggs, add the salt and sugar to the whites and whisk them till they are stiff. Fold in the egg yolks carefully.

Combine the flour, cornstarch and cocoa powder and mix with the egg mass.

Pour the mixture into a lined cake tin and bake at 180 degrees Celsius for 20 minutes.

When the cake is baked and cooled, cut it horizontally into one thick bottom layer and two thinner layers.

Then make the cherry filling by putting the sour cherries, a quarter liter of cherry juice, 150 grams of sugar and 55 grams of cornstarch into a pan and bringing it to the boil. Simmer gently for some minutes.

Dissolve seven leaves of gelatine in some water and whip this with 80g sugar and the cream. Flavor with a schnapps glass of Kirschwasser.

Spread the the bottom thick layer of sponge cake with the cherry filling and then cover that with some of the cream. Top this with the second layer of cake and douse it in some Kirschwasser before adding another layer of cream. Cover this with the last layer of sponge cake and cover the top and sides with cream. Decorate with rosettes, chocolate shavings and do not forget the final touch - a cherry on top!

Guten Appetit!

Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli)

For the Cheese Dumplings:

Serves 4

Ingredients:

30 g onions

20 g butter

100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese)

150 g firm, day-old white bread, cut into cubes

2 eggs

100 ml milk

1 tbsp flour

Seasonings: 2 tbsp finely chopped chives, fresh-ground pepper, salt

And:

20 g grated parmesan cheese

30 g brown butter (beurre noisette)

2 tbsp finely chopped chives

Method:

-Peel the onions, chop finely, and sauté them in the butter.

-Cut the cheese into small cubes and add them to the sautéd onions and cubes of white bread

-Mix the eggs and milk. Add this mixture and the chives to the white bread mixture.

-Season with salt and pepper and mix thoroughly. Add the flour and knead until the dough sticks together.

-Let the dough sit for about 30 minutes.

-Form the dumplings with wet hands.

-Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the water and let them cook.

-Remove the cooked dumplings, allow them to drain, then place them on plates or a platter, and strew with Parmesan. Drizzle the brown butter over them and sprinkle with chives.

Cooking time: 15 minutes.

Tips:

Curd cheese can be added to the dumpling mixture for added taste.

Serve with bacon coleslaw or a green salad.

Anton Wieser has another tip for novice dumpling makers. Start by boiling a single dumpling to test it. If it falls apart, add more flour to the dough.

For the Spinach Dumplings:

Serves 4

Vegetables:

60 g onions

200 g fresh spinach, blanched

And:

2 tbsp butter

2 eggs

50 ml milk

1 tbsp flour

150 g firm, day-old white bread, cut into cubes

Seasonings:

1 garlic clove

1 pinch of ground nutmeg

Fresh-ground pepper, salt

And:

30 g grated Parmesan

70 g brown butter

Method:

- Peel the onions and garlic, chop them finely and sauté them in the butter.

- Chop the spinach finely. Add it to the onions and garlic, and season with salt, pepper and nutmeg.

- Puree the spinach mixture with the eggs in a blender or food processor.

- Add the pureed spinach, the milk, flour, salt and pepper to the bread cubes and mix thoroughly.

- Let the mixture stand, covered, for about 15 minutes. Meanwhile, bring a big pot of salted water to a boil.

- Form the dumplings with wet hands or a spoon. Drop them into the water and let them simmer until cooked.

- Put the spinach dumplings on plates or a platter, and top with grated Parmesan and brown butter.

Cooking time: 15 -20 minutes

Tips:

Serve the dumplings on a light cream sauce with chunks of stewed tomato, or with slices of mountain cheese and nut butter.

To get 200 g of blanched spinach, you'll need twice as much raw spinach.

For the Ravioli:

Serves 4

Dough:

150 g rye flour

100 white flour

1 egg

50-60 ml lukewarm water

1 tbsp oil, salt

Filling:

150 g boiled spinach (about 300 g fresh spinach)

50 g finely chopped onions

½ garlic clove, finely chopped

1 tbsp butter

100 g curd cheese or ricotta cheese

1 tbsp grated Parmesan

1 tbsp chives, finely chopped

1 pinch grated nutmeg

Fresh-ground pepper, salt

And:

grated Parmesan, brown butter, and finely chopped chives for the topping.

Dough:

-Mix the two kinds of flour, strew on a pasta board in a wreath shape, and add the salt

-Whisk the egg with the lukewarm water and oil, pour into the middle of the flour wreath, and knead the mixtures into a smooth dough

from the inside outward. Cover the dough and let it sit for 30 minutes

Filling:

- Chop the spinach finely. Sauté the onions and garlic in butter, add the spinach and sauté a bit longer. Let the mixture cool a bit.

- Add the curd cheese or ricotta, parmesan, and chives. Season with nutmeg, salt, and pepper and mix well.

- Roll out the dough until it's thin with a pasta machine

- Work quickly so the dough doesn't dry out.

- Use a round, smooth pastry cutter to make dough circles about 7 cm in diameter.

- Use a small spoon or an icing bag to put the filling in the middles of the circles.

- Moisten the edges of the circles with water and fold the dough into half-moons.

- Press the edges together with your fingers right away.

- Cook the ravioli in salted water, remove with a slotted spoon and put on plates. Top with Parmesan, brown butter and chives. Serve.

Cooking time: 3- 4 minutes

Tips:

The ingredients for the dough can be mixed in a bowl and kneaded on the working surface (table or pasta board) afterwards.

The filling can also be enhanced by adding potato puree.

Buon appetito!

The residents of the Italian island of Elba love seafood. Luciano Casini has owned the "Il Chiasso" restaurant in the town of Capoliveri since 1972. On today's edition of Euromaxx, Casini prepares an octopus soup.Ingredients to serve four:

2 stems of leek

1 kg of octopus

1 soup ladle of olive oil

1 large potato

2 sprigs of rosemary

1 litre of water or, preferably, fish stock

Preparation:

Remove the octopus' eyes and beak, then rinse under clear water. Using a large pot, boil for 30 minutes in slightly salted water. Chop the leek into fine rings. Heat the olive oil, then add and slightly braise the leek. Chop the potato into bite-sized bits. Pluck rosemary leaves off the sprig and chop finely.

Once the octopus is cooked, sever tentacles and chop up using a blender. Add this to the braised leek and add a litre of hot fish stock. Then add the potato and rosemary, and leave to simmer for an hour. Add salt to taste and serve piping hot.

The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato Dumplings

Serves two

Ingredients:

Leg of lamb - 120g per person

For the marinade

Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary,

Whisky (Jack Daniels)

Meat stock

Phyllo pastry

Preparation:

Clean the leg of lamb and rub in the marinade. Douse it with some whisky, then pour over the meat stock. Bake in the oven at 80 degrees Celsius for 12 hours. When the meat is lovely and tender, carve it and wrap small portions in phyllo pastry. Bake the parcels for 8 minutes at 200 degrees Celsius until the pastry is crispy. Keep the stock to use as a sauce later on.

Ingredients for the dumplings:

100 g pumpkin

300 g sweet potatoes

100 g flour

1 egg

300 g Jerusalem artichokes

Preparation:

Wrap the pumpkin and sweet potatoes with a few drops of oil in aluminium foil. Bake the pumpkin for four to six hours and the sweet potatoes for two hours at 150 degrees Celsius. Peel and mash the cooked vegetables, adding some flour and the egg to form a dough. Roll out and cut into pieces. Cook the dumplings in boiling water. They are ready when they rise to the surface.

Slice the Jerusalem artichokes thinly and fry in olive oil. Leave to cool and dry out. Crumble them and roll the dumplings in the crumbs.

Ingredients for the vegetable jam:

10 g melted butter

20 g onions

2 g garlic

100 g red pepper

50 g pumpkin

100 g tomato passata

chili, savory, salt and pepper

Preparation:

Cut up the vegetables and cook with the other ingredients until al dente.

Ingredients for the cranberry jelly:

100 g frozen cranberries

10 g dried cranberries

200 ml red wine

1 tbsp honey

gelatine (or agar)

Preparation:

Cook the cranberries in a pan, add the wine and honey and leave to simmer at a low temperature. Strain and add the gelatine to thicken. Leave to cool and serve with the meat.

Ingredients for the cheese mousse:

100 g goat cream cheese

100 g smoked Oscypek cheese

100 ml milk (2 percent fat)

100 ml buttermilk

white pepper

salt

Preparation:

Mix the goat's cheese with the milk and heat to 90 degrees Celsius, until it becomes creamy. Add the other ingredients. Leave to cool.

Smacznego! Bon appetit!

The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato Dumplings

Serves two

Ingredients:

Leg of lamb - 120g per person

For the marinade

Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary,

Whisky (Jack Daniels)

Meat stock

Phyllo pastry

Preparation:

Clean the leg of lamb and rub in the marinade. Douse it with some whisky, then pour over the meat stock. Bake in the oven at 80 degrees Celsius for 12 hours. When the meat is lovely and tender, carve it and wrap small portions in phyllo pastry. Bake the parcels for 8 minutes at 200 degrees Celsius until the pastry is crispy. Keep the stock to use as a sauce later on.

Ingredients for the dumplings:

100 g pumpkin

300 g sweet potatoes

100 g flour

1 egg

300 g Jerusalem artichokes

Preparation:

Wrap the pumpkin and sweet potatoes with a few drops of oil in aluminium foil. Bake the pumpkin for four to six hours and the sweet potatoes for two hours at 150 degrees Celsius. Peel and mash the cooked vegetables, adding some flour and the egg to form a dough. Roll out and cut into pieces. Cook the dumplings in boiling water. They are ready when they rise to the surface.

Slice the Jerusalem artichokes thinly and fry in olive oil. Leave to cool and dry out. Crumble them and roll the dumplings in the crumbs.

Ingredients for the vegetable jam:

10 g melted butter

20 g onions

2 g garlic

100 g red pepper

50 g pumpkin

100 g tomato passata

chili, savory, salt and pepper

Preparation:

Cut up the vegetables and cook with the other ingredients until al dente.

Ingredients for the cranberry jelly:

100 g frozen cranberries

10 g dried cranberries

200 ml red wine

1 tbsp honey

gelatine (or agar)

Preparation:

Cook the cranberries in a pan, add the wine and honey and leave to simmer at a low temperature. Strain and add the gelatine to thicken. Leave to cool and serve with the meat.

Ingredients for the cheese mousse:

100 g goat cream cheese

100 g smoked Oscypek cheese

100 ml milk (2 percent fat)

100 ml buttermilk

white pepper

salt

Preparation:

Mix the goat's cheese with the milk and heat to 90 degrees Celsius, until it becomes creamy. Add the other ingredients. Leave to cool.

Smacznego! Bon appetit!

Whether it's white or green, asparagus is a true spring delicacy. We visit a gourmet restaurant in Oxford that serves asparagus with poached chicken and black truffles.

Recipe for Poached Truffle Chicken with Green Asparagus

Ingredients for two persons

1 chicken breast filet

200 gr. green asparagus

30 gr. summer truffles

salt

butter

lemon

For the side dish

80 gr. mushrooms

50 gr. peas

50 gr. broccoli

Method:

Slice the chicken breast filet open in the middle to produce a pocket. Salt, dust with flour, and place thinly rasped slices of truffle on it. Fold the pocket shut, wrap the filet in foil, and poach it at 70 degrees Celsius for 45 minutes. That gives the poultry time to absorb the truffle flavor.

Green asparagus does not need to be peeled; just cut off or break off the woody ends. Boil the spears of asparagus in salted water until they are al dente.

Sautee the mushrooms in butter, add a squeeze of lemon juice. Don't salt until they are finished cooking.

Blanch the peas and broccoli.

Cut the chicken into portions and place it and the vegetable mix decoratively on plates.

Enjoy your meal!

Italy is famous for its pasta dishes, and each region has its own recipes. The town of Faenza, near Bologna, is home to a type of noodle found only there: passatelli, which is typical for the cuisine of Emilia Romagna. Recipe for Passatelli (serves 4)

Ingredients:

300 grams Grana Padano or Parmesan cheese

200 grams of breadcrumbs

5 or 6 eggs

1 pat of butter, softened

nutmeg and salt to taste

Method:

Pile the breadcrumbs and 200 grams of the grated cheese in a mound on a pastry board. Season with salt and nutmeg to taste, and mix well.

Add the eggs and softened butter and knead the mixture for several minutes. Let the dough rest for 15 minutes in a cool place.

In the meantime, prepare the chicken broth and bring it to a boil.

Press the dough through a passatelli maker or potato ricer to shape the pasta. Add the noodles to the hot broth and bring it to a boil again. Then turn down the heat and let the soup simmer for three to four minutes, until the noodles are fully cooked.

Ladle the soup into bowls, sprinkle the rest of the grated Gran Padano or Parmesan on top, and serve.

Buon appetito!

Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe

Serves 6 people

Slow cooked pork cheeks, cabbage, and root vegetables

Ingredients:

16 Iberian deboned and cleaned pork cheeks

4 medium size carrots

6 medium size onions

4 medium size leeks

4 stalks of celery

1 head of garlic

4 rosemary sprigs

4 thyme sprigs

2 bay leafs

4 black peppercorns

6 coriander seeds

3 parsley stems

4 Savoy cabbages

300g pak choi

300g Tuscan cabbage or spinach

350g tomato paste

4 parsley roots

6 baby carrots

2 medium size heirloom white beetroot

2 medium size heirloom red beetroot

3.5l dry white wine

50ml brandy

1.5l chicken stock

salt

pepper

olive oil

Put the pork cheeks in a container with the carrots, onions, leeks, celery and 4 garlic cloves. Add one bay leaf, 2 rosemary and 2 thyme sprigs, 3 parsley stems, black peppercorns, and the coriander seeds. Cover with the white wine and brandy and marinade for 12 hours. After marinading, separate the pork cheeks from the vegetables and the liquid. Season both sides of the cheeks with salt and pepper and sear in a pan with olive oil. Braise the vegetables separately in order to intensify the flavours. Bring the liquid to a boil to evaporate the alcohol content. Put the ingredients in an overproof dish, cover with the liquid and put it in a pre-heated oven and cook for 3 hours covered in aluminum foil at 140 degrees celsius. When the cheeks are ready, separate them from the braising liquid, then bring that to a simmer, reducing it, so that it acquires a more concentrated and sauce-like consistency

Cut each of the 4 cabbages into four pieces and season with salt and pepper and sear them in a frying pan with olive oil. Afterwards, place them in a pan with 2 rosemary sprigs, 2 thyme sprigs, 1 bay leaf, 350g of tomato paste and half a litre of chicken stock. Cover with silver foil and put inside the oven 45 minutes before the pork cheeks are due to be ready.

Wash the beetroot, drizzle with olive oil and rub with salt and pepper. Wrap them in silver foil and put them in the oven at 180 degrees celsius for 40 minutes. After that let the beetroot cool, then peel and cut them into quarters.

Peel and cut the parsley root into batons and blanche in boiling water with salt and then cool in a container with iced water. Reserve and sauté with olive oil. Two minutes before serving add the Tuscan cabbage and the pak choi cabbage.

There’s a special treat awaiting customers at the highest patisserie in Austria: Kaiserschmarrn! The pancake-based dish is easy to make, and it's one of the country’s most popular desserts.10 eggs

500 ml milk

some vanilla sugar

400 g flour

120 g white sugar

50 g butter

icing sugar

Mix the milk and flour together until smooth. Separate five eggs - add the yolks and the remaining five eggs to the mixture. Beat the leftover egg whites until foamy, then add the sugar and beat until stiff. Fold the egg whites into the mixture. Melt the butter in an ovenproof dish and add the mixture.

Bake for 4 - 5 minutes, turn the mixture over, and bake for a further 4 - 5 minutes. As soon as it's a golden brown color, shred it with two spoons. Dust with icing sugar and serve with apple sauce or cranberries.