Traditional South Tyrolean stuffed pasta pockets with an aromatic filling of spinach, creamy quark, and toasted pine nuts. Served with nutty brown butter, Parmesan, and fresh chives.
4 Portions · 1,780 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Place 250 g rye flour, 250 g wheat flour, and 7.5 g salt onto a work surface or into a bowl.
Add 2 eggs, 25 g vegetable oil, and 120 ml water.
Knead all ingredients by hand for 10 minutes into a smooth, pliable, and firm dough.
Cover the dough and let it rest in the refrigerator for 30 minutes.
Heat a pan over medium heat and melt 15 g butter in it.
Add 125 g pine nuts to the pan and toast, stirring, until golden brown.
Remove the toasted pine nuts from the pan, allow to cool, and chop coarsely.
Peel and finely dice 1 onion.
Add the remaining 20 g butter to the pan and sauté the diced onion until translucent.
Thoroughly squeeze out 600 g thawed frozen spinach and chop finely.
Place the chopped spinach, sautéed onions, 250 g quark, the chopped pine nuts, and 25 g grated Parmesan into a bowl.
Mix thoroughly with 7.5 g salt, 0.5 g pepper, and 1 pinch freshly grated nutmeg.
Roll out the rested dough on a lightly floured work surface with a rolling pin to about 1 to 2 mm thin.
Cut out circles about 8 to 10 cm in diameter using a round cutter or glass.
Lay a dough circle flat, lightly moisten the edges with water, and place about 1 teaspoon of the spinach filling in the center.
Fold the dough circle into a crescent shape using a mold or by hand, and press the edges firmly together with a fork.
Place the shaped Schlutzkrapfen side by side on the lightly floured work surface until all the dough is used up.
Bring a large pot of generously salted water to a boil.
In a small pot, melt 60 g butter over medium heat and lightly brown it, swirling occasionally.
Wash 0.5 bunch chives, shake dry, and cut into fine rolls.
Carefully lower the Schlutzkrapfen into the simmering water and let them simmer gently for 4 minutes until they float to the surface.
Lift the Schlutzkrapfen out with a slotted spoon, arrange them on plates, drizzle with the brown butter, and sprinkle with 30 g freshly grated Parmesan and the chives.
pa
War ok
7/10
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