The Schlutzkrapfen
Schlutzkrapfen
When thinking of a typical South Tyrolean dish, the first mental association usually goes to speck dumplings served in broth or as a side to goulash, or the various versions with vegetables, mushrooms, or cheese served with melted butter and parmesan. However, another typical dish that can never be missing on a traditional menu — especially during Törggelen — is Schlutzkrapfen. Below is the classic recipe made with mixed flour pasta, but there is also an equally tasty version using potatoes to prepare the dough.
For the pasta:
- 150 g rye flour
- 100 g wheat flour
- 1 egg
- 50-60 ml lukewarm water
- 1 tablespoon oil
- Salt
For the filling:
- 150 g boiled spinach (about 300 g fresh spinach)
- 50 g finely chopped onions
- ½ clove garlic
- 1 tablespoon butter
- 100 g ricotta
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chives
- a pinch of nutmeg
- freshly ground pepper
- salt
- optionally, mashed potatoes
On a work surface, make a mound with the two flours, salt, and create a well in the center. Mix the egg, lukewarm water, and oil, pour into the flour well and knead until smooth. Cover the dough and let it rest for 30 minutes. Finely chop the spinach, sauté onion and garlic in butter, add the spinach and lower the heat. Stir in the ricotta, Parmesan, and chives, season with nutmeg, salt, and pepper, and mix well. Roll out the dough into a thin sheet quickly to avoid drying out. Using a smooth round cutter, cut disks about 7 cm in diameter. Place a spoonful of filling in the center of each disk, moisten the edges with water, fold into half-moons, and seal firmly by pressing the edges. Cook the Schlutzkrapfen in salted water for 3-4 minutes, then plate, and sprinkle with melted butter, Parmesan, and chives before serving.
Image: Schlutzkrapfen, Courtesy Bolzano Tourism Board