Schlutzkrapfen

These crescent-shaped pasta parcels belong to South Tyrol's traditional dishes. In the past, Schlutzkrapfen came to the farmer’s table on Saturday evenings after a long work week. The dough traditionally consisted of rye and barley flour, mixed with salt and water. Back then, Schlutzer were filled with spinach, “Erdäpfeln” (potatoes) or "Ruabnkraut" (turnip) mixed with "Tschottn" (curd cheese).

These days, wheat is normally used instead of barley. Truly homemade Schlutzer can be easily identified by the “pinched" edge, which has been pressed firmly together by fingers. That’s why Schlutzer are also lovingly referred to as “Pitschkropfen” translating to “pinched pasties".

 

CHEESE: SOUTH TYROL PRODUCES AROUND 90 DIFFERENT TYPES OF CHEESE.

ONE OF THE MOST WIDELY KNOWN, STELVIO CHEESE HAS PROTECTED DESIGNATION OF ORIGIN.

 

Ingredients:

Dough

• 150 g rye flour
• 100 g wheat flour
• 1 egg
• 60 ml warm water
• 1 tbsp oil
• salt

Filling

• 150 g cooked spinach
• 50 g onions
• 1/2 clove of garlic
• 1 tbsp butter
• 100 g curd cheese / ricotta
• 1 tbsp parmesan
• 1 tbsp chives
• 1 pinch of nutmeg
• pepper
• salt

Cooking time: 3-4 minutes in salted water

Preparation:

1. Season the flour with salt and arrange in a ring on a pasta board. Knead into a smooth dough with the water, oil and egg, from the inside out and leave to rest for 30 minutes.

2. Sauté the onion and garlic in butter and add the finely chopped spinach. Stir in the remaining ingredients and season well.

3. Thinly roll out the dough, cut out round discs with an approx. diameter of 7 cm and place the filling in the centre. Fold into crescents, moisten the edges and carefully press down the edges with your fingers. After boiling for 3-4 minutes, serve with Parmesan, melted butter and chives.

Wine recommendation:

WEINGUT CASTLFEDER, SÜDTIROLER BLAUBURGUNDER BURGUM NOVUM RISERVA 2018

© Astrid Kircher