Pressknödel dumplings

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Gassenwirt herb dumplings

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Gassenwirt delights

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Gassenwirt herb dumplings

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Gassenwirt herb dumplings

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Herzwein

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Milzschnitten

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Typical South Tyrolean soup

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Barley soup

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Homemade bread

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Homemade bread

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Potato ravioli

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Barley risotto

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Barley risotto

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Puster Valley Sprinze

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Alpine beef cheeks

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Tirschtlan

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Pine parfait

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Kniekiechlan

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
panna cotta

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.
Scheiterhaufen

Pressed dumplings à la Gassenwirt

Ingredients for 4 persons:
  • 150 g of stale South Tyrolean white bread
  • 100 g sliced grey cheese from the Aurina Valley (“Graukäse”)
  • 80 ml of South Tyrolean milk
  • 2 eggs
  • 1 teaspoon of chopped parsely
  • 1 tablespoonf of flour
  • 20 g of butter
  • Salt and freshly ground pepper
  • White silver beets from the Val Pusteria
  • Cherry tomatoes
Preparation:
Cut the white bread into small chunks and place them in a bowl. Warm the milk and melt 30 g of grey cheese in it. Pour the mixture over the bread chunks. Now rub 50 g of grey cheese or cut it into fine dices. Beat the eggs together with parsley, flour and salt and add to the bread chunks. Knead the mixture and let it rest for about 15 minutes.
Form small round dumplings and flatten them by hand. Fry the pressed dumplings in butter until golden brown on both sides. In the meantime, bring plenty of water to the boil in a pot and season with salt and 20 g of grey cheese. Now cook the fried press dumplings for 6-8 minutes.
Arrange the pressed dumplings on the silver beets, sprinkle them with melted butter and garnish with cherry tomatoes.
Homemade bread

"Erdepflblattlan"

Fried potato patties
Ingredients for 4 persons:
  • 300 g of floury potatoes
  • 1 egg yolk
  • 1 tablespoon of melted butter
  • 100 g of flour
  • 1 teaspoon of anise
  • Salt to taste
  • Frying grease
Preparation:
Peel the potatoes, cut them into cubes, bring them to a boil in salted water, drain them and let them cool a bit. Now smash the potatoes, add the butter and the egg yolk, let the mixture cool down and then knead it adding flour, anise and salt. Now roll out the dough (approx. 1-2 mm thick) and use a rolling pin to cut small rectangles (4 x 6 cm) or cut the dough into small circles. Fry the potato patties in hot grease and serve them while still hot.
Manufaktury

Wild herb dumplings

Ingredients for 4 persons:
  • 60 g of onion and 1 clove of garlic
  • 200 g of wild herbs
  • 2 tablespoons of butter
  • 2 eggs
  • 50 ml of milk
  • 30 g of cheese cubes
  • 1 tablespoon of flour
  • 150 g of stale South Tyrolean white bread (cu tinto cubes)
  • Nutmeg, salt and pepper to taste
Preparation:
Peel and finely chop onion and garlic and fry them in butter. Add the chopped wild herbs and season with salt, pepper and nutmeg. In a blender, mash the wild herbs with the eggs, add them to the stale bread with milk, cheese cubes, flour, salt and pepper and mix everything thoroughly. Cover the dough and let it rest for approx. 15 min. In the meantime, bring a large pot of salted water to a boil. Take the dough, form round dumplings with wet hands and let them boil in water for approx. 15-20 min. Season the wild herb dumplings with melted butter and grated Parmesan cheese and serve them hot.