South Tyrolean Schlutzkrapfen
Recipe of the region Niederdorf – 3 Zinnen Dolomites
Ingredients for the dough
150 g rye flour
100 g wheat flour
50 - 60 ml lukewarm water
1 egg
1 tablespoon of oil
Salt
Ingredients for the filling
150 g spinach, cooked (approx. 300 g fresh spinach)
100 g curd cheese (quark)
50 g onion
1 tablespoon butter
1 tablespoon grated parmesan
1 tablespoon chives
1/2 clove of garlic
1 pinch of nutmeg
Pepper from the mill
Salt
Method
The “Schlutzkrapfen” or mezzelune are a staple in every South Tyrolean cookbook. With this recipe, you can easily cook a piece of South Tyrol at home.
Preparation time: 1 hour
Persons: 4
Mix together the two types of flour, place them in a circle on a wooden board and add salt. Whisk the egg with lukewarm water and oil, pour into the centre of the flour circle and knead from the inside outwards until the dough is smooth. Cover the dough and let it rest for 30 minutes.
Finely chop the spinach, sauté the onions and garlic in butter, add the spinach and leave to cool slightly. Add the curd cheese, parmesan and chives and season with nutmeg, salt and pepper and mix well.
Recipe of the region Niederdorf – 3 Zinnen Dolomites »
Using a pasta machine, roll out the dough thinly. Process the dough as quickly as possible to prevent it from drying out. Use a round, smooth cookie cutter to cut out sheets of about 7 cm in diameter. Place the filling in the middle with a small spoon. Moisten the rim with water and fold the dough into a crescent shape. Immediately press the edges with your fingers. Cook the “Schlutzkrapfen” in salted water for 3-4 minutes and serve. Sprinkle with parmesan and serve with browned butter and chives.
A special tip: you can also add boiled and mashed potatoes to the “Schlutzkrapfen” filling.
Our wine recommendation: South Tyrolean Pinot Grigio
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