Recipe for South Tyrolean Schlutzkrapfen

Preparazione:

• Mix the two types of flour, place in a circle on a pasta board and add salt.
• Whisk the egg with lukewarm water and oil, pour into the centre of the flour circle and knead from the inside out to form a smooth dough.
• Cover the dough and leave to rest for 30 minutes

Ripieno:

• Finely chop the spinach, sauté the onion and garlic in butter, add the spinach and allow to cool slightly.
• Add the curd cheese, Parmesan and chives, season with nutmeg, salt and pepper and mix well.
• Work the dough as quickly as possible so that it does not dry out.
• Cut out circles about 7 cm in diameter using a round, smooth cookie cutter.
• Place the filling in the centre using a piping bag.
• Moisten the edges with water and fold the dough into a half-moon shape.
• Immediately press down the edges with your fingers.
• Cook the Schlutzkrapfen in salted water, remove with a slotted spoon and arrange on a plate. Sprinkle with Parmesan cheese and serve with brown butter and chives

Cooking time: 3-4 minutes
Recipe from the cookbook: So kocht Südtirol (How South Tyrol cooks) – Athesia