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Featured by Norbert Niederkofler

By Nov 30, 2015
Recipes

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

At Hotel Rosa Alpina, chef Norbert Niederkofler serves this Central European dessert—essentially torn pieces of pancake—with berry compote and a...
By Nov 30, 2015
Recipes

Pearl Barley Soup with Moscato d’Asti

A splash of moscato d’Asti, a northern Italian dessert wine, adds a wonderful brightness to this simple barley and vegetable...
By Nov 30, 2015
Recipes

Braised Leg of Lamb with Graukäse Polenta

Chef Norbert Niederkofler of St. Hubertus in Badia, Italy, braises his leg of lamb for hours and finishes it over...
By Nov 30, 2015
Recipes

Ricotta, Potato, and Scallion Fritters

In northern Italy’s Hotel Rosa Alpina, these cheese-and-potato-filled fritters are served alongside the Pearl Barley Soup with Moscato d’Asti. Fried...