Schlutzkrapfen
In collaboration with Julia Morat
Source: https://www.meranermuehle.it/rcp_recipe/schlutzkrapfen
Total time
1 Hours
35 Minutes
Baking/cooking time
15 Minutes
Rest time
30 Minutes
Difficulty
normal
Ingredients
for 6 servings
| FOR THE DOUGH | ||
| 250 | g | Rye four Regiograno bio |
| 200 | g | Wheat flour type 00 nr. 2 bio |
| 2 | eggs | |
| 15 | g | seed oil |
| 130 | ml | water. lukewarm |
| 2 | g | salt |
| FOR THE FILLING | ||
| 450 | g | purée spinach (frozen) |
| 75 | g | onion |
| 1 | garlic glove | |
| 40 | g | seed oil |
| 200 | g | ricotta |
| 20 | g | parmesan, grated |
| 5 | g | chives, sliced |
| q.s. | salt | |
| q.s. | pepper | |
| q.s. | nutmeg | |
| TO SERVE | ||
| q.s. | parmesan, grated | |
| q.s. | chives, sliced | |
| 100 | g | butter, melted |
Preparation
- Mix the rye flour and wheat flour on the work surface and form a well in the center. Add the eggs, seed oil, half of the water, and the salt into the well. Whisk the eggs with a fork, gradually incorporating some of the flour. Then knead everything by hand, adding the remaining water gradually, until a compact and homogeneous dough forms. Wrap the dough in plastic wrap and let rest for 30 minutes at room tempera-ture.
- For the filling, allow the chopped spinach to thaw. Peel and finely chop the onion and garlic. Heat the oil in a pan and sauté the onion and garlic over medium heat, stirring. Add the spinach and cook for a few minutes. If the spinach is very watery, continue cooking until most of the liquid has evaporated and the spinach becomes creamy, otherwise the filling will be too watery. Remove the spinach from the heat and allow to cool. Add the ricotta, grated Parmesan, chives, and salt, pepper, and nutmeg to taste. Mix well and set aside.
- After the resting time, cut off one quarter of the dough and wrap the remaining dough again in plastic wrap, as it dries out easily. Roll out the dough on a lightly floured surface to a thickness of 1 mm. Cut out circles using a cutter (approx. 9 cm in diameter). Wrap the dough scraps in plastic wrap so they can be reused. Place about 1 teaspoon of spinach filling in the center of each dough circle, moisten the edges, and fold into a half-moon shape. Press the edges firmly to seal well, otherwise the filling may escape dur-ing cooking or water may enter, causing the filling to become watery. Place the finished Schlutzkrapfen on a floured cutting board.
- Bring plenty of water to a boil in a large pot and add salt. Add the Schlutzkrapfen, cook for 4–5 minutes, remove with a slotted spoon, and place on plates or a serving platter, preferably arranged side by side, not stacked. Serve the Schlutzkrapfen with plenty of grated Parmesan, sliced chives, and melted butter.
Tip: Depending on the size of the pot, cook the Schlutzkrapfen in 2–3 batches instead of overcrowding the pot.
In collaboration with @passionecooking
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