Ferien- & Wellnesshotel Windschar

Fasten your apron, today we'll cook together!

South Tyrol is a special place, with an incomparable mixture of different languages, cultures and traditions, which can also be seen in the unique cuisine of the country. We are located on the fine line where Mediterranean cuisine meets Alpine flavors, creating peerless tastes.

Strudel, dumplings, goulash or bacon, strauben, krapfen, or kaiserschmarrn... What is your favorite dish and from which you could not abstain? Today we would like to introduce you to a simple recipe that you can easily cook at home. Typical South Tyrolean Schlutzkrapfen stuffed with cottage cheese and spinach. A simple dish that everyone loves!

•    150 g of rye flour
•    100 g wheat flour
•    1 egg
•    50-60 ml of lukewarm water
•    1 tbsp oil
•    Salt

•    150 g spinach, cooked (about 300 g fresh spinach)
•     50 g onion
•    1/2 clove of garlic
•    1 tbsp butter
•    100 g of curd cheese
•    1 tbsp parmesan, grated
•    1 tbsp chives
•    1 pinch of Nutmeg
•    Pepper from the grinder
•    Salt

Mix the two types of flour, garnish them on a pastry board and salt. Whisk the egg with lukewarm water and the oil, pour into the middle of the flour wreath and knead from the inside out to a smooth dough. Cover the dough and let it rest for 30 minutes. Finely chop the spinach, fry the onion and garlic in the butter, add the spinach and allow to cool slightly. Add the curd cheese, Parmesan cheese and chives and season with nutmeg, salt and pepper and stir well. Drive out the dough with the pasta machine. Process the dough as quickly as possible so that it does not dry out. Cut out leaves about 7 cm in diameter with a round, smooth cookie cutter. 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 and arrange. Sprinkle with Parmesan and serve with brown butter and chives.
Cooking time: 3-4 minutes.