Ingredients
Dough:
- 250 g flour
- 1/2 ts salt
- 1 egg
- 1 tbs olive oil
- 70 ml water, lukewarm
- flour for handling
Filling:
- 1 onion
- 1 garlic clove
- 300 g frozen spinach
- 40 ml water
- 100 g curd (20%)
- 30 g chopped parmesan cheese
- 2 tbs chives, finely chopped
- nutmeg
- salt, pepper
For serving:
- 75 g brown butter
- 50 g chopped parmesan cheese
- 2 tbs chives, finely chopped
Preparation
1. Knead all the ingredients for the dough into a smooth dough. Depending on the type of flour (see tip), add a little more water if necessary. Wrap the dough in plastic wrap and let rest at room temperature for approx. 30 minutes.
2. Peel and finely chop the onion and garlic. Add to the pot with frozen spinach and water. Heat the pot on the highest level up to the vegetable window, switch to a low level, and cook for approx. 10 minutes in the vegetable area.
3. Remove the spinach from the pot, drain in a sieve, and let cool.
4. Squeeze all the moisture out of the spinach, chop finely, and mix with curd and Parmesan. Add the chives and season generously with salt, pepper and nutmeg.
5. Working in batches, roll out the dough very thinly (works best using a pasta machine) and cut out around 50 circles with a diameter of approx. 7 cm.
6. Place a small amount of the spinach filling in the center of each circle, moisten the edge with a little water, and fold the dough over the filling to form half moons (mezzelune). Press the edges down well with a fork.
7. Add plenty of water to the pot, bring to the boil, and add salt. Turn down to medium, add the “Schlutzkrapfen” to the water in batches, and cook for approx. 4 minutes until the “Schlutzkrapfen” float to the surface.
8. Arrange the “Schlutzkrapfen” on plates, pour the hot brown butter over them, and sprinkle with Parmesan and chives to serve.
Tip
- In South Tyrol, “Schlutzkrapfen” are also traditionally made with rye flour: Mixing 150 g of wheat flour and 100 g of fine rye flour gives the “Schlutzer” a even more savory taste.
This recipe has been tested and approved by AMC.
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