Tyrolean Trio: a dumpling dish from Italy


Manage episode 215588200 series 182306
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Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli) For the Cheese Dumplings: Serves 4 Ingredients: 30 g onions 20 g butter 100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese) 150 g firm, day-old white bread, cut into cubes 2 eggs 100 ml milk 1 tbsp flour Seasonings: 2 tbsp finely chopped chives, fresh-ground pepper, salt And: 20 g grated parmesan cheese 30 g brown butter (beurre noisette) 2 tbsp finely chopped chives Method: -Peel the onions, chop finely, and sauté them in the butter. -Cut the cheese into small cubes and add them to the sautéd onions and cubes of white bread -Mix the eggs and milk. Add this mixture and the chives to the white bread mixture. -Season with salt and pepper and mix thoroughly. Add the flour and knead until the dough sticks together. -Let the dough sit for about 30 minutes. -Form the dumplings with wet hands. -Bring plenty of salted water to a boil in a large pot. Drop the dumplings into the water and let them cook. -Remove the cooked dumplings, allow them to drain, then place them on plates or a platter, and strew with Parmesan. Drizzle the brown butter over them and sprinkle with chives. Cooking time: 15 minutes. Tips: Curd cheese can be added to the dumpling mixture for added taste. Serve with bacon coleslaw or a green salad. Anton Wieser has another tip for novice dumpling makers. Start by boiling a single dumpling to test it. If it falls apart, add more flour to the dough. For the Spinach Dumplings: Serves 4 Vegetables: 60 g onions 200 g fresh spinach, blanched And: 2 tbsp butter 2 eggs 50 ml milk 1 tbsp flour 150 g firm, day-old white bread, cut into cubes Seasonings: 1 garlic clove 1 pinch of ground nutmeg Fresh-ground pepper, salt And: 30 g grated Parmesan 70 g brown butter Method: - Peel the onions and garlic, chop them finely and sauté them in the butter. - Chop the spinach finely. Add it to the onions and garlic, and season with salt, pepper and nutmeg. - Puree the spinach mixture with the eggs in a blender or food processor. - Add the pureed spinach, the milk, flour, salt and pepper to the bread cubes and mix thoroughly. - Let the mixture stand, covered, for about 15 minutes. Meanwhile, bring a big pot of salted water to a boil. - Form the dumplings with wet hands or a spoon. Drop them into the water and let them simmer until cooked. - Put the spinach dumplings on plates or a platter, and top with grated Parmesan and brown butter. Cooking time: 15 -20 minutes Tips: Serve the dumplings on a light cream sauce with chunks of stewed tomato, or with slices of mountain cheese and nut butter. To get 200 g of blanched spinach, you'll need twice as much raw spinach. For the Ravioli: Serves 4 Dough: 150 g rye flour 100 white flour 1 egg 50-60 ml lukewarm water 1 tbsp oil, salt Filling: 150 g boiled spinach (about 300 g fresh spinach) 50 g finely chopped onions ½ garlic clove, finely chopped 1 tbsp butter 100 g curd cheese or ricotta cheese 1 tbsp grated Parmesan 1 tbsp chives, finely chopped 1 pinch grated nutmeg Fresh-ground pepper, salt And: grated Parmesan, brown butter, and finely chopped chives for the topping. Dough: -Mix the two kinds of flour, strew on a pasta board in a wreath shape, and add the salt -Whisk the egg with the lukewarm water and oil, pour into the middle of the flour wreath, and knead the mixtures into a smooth dough from the inside outward. Cover the dough and let it sit for 30 minutes Filling: - Chop the spinach finely. Sauté the onions and garlic in butter, add the spinach and sauté a bit longer. Let the mixture cool a bit. - Add the curd cheese or ricotta, parmesan, and chives. Season with nutmeg, salt, and pepper and mix well. - Roll out the dough until it's thin with a pasta machine - Work quickly so the dough doesn't dry out. - Use a round, smooth pastry cutter to make dough circles about 7 cm in diameter. - Use a small spoon or an icing bag to put the filling in the middles of the circles. - Moisten the edges of the circles with water and fold the dough into half-moons. - Press the edges together with your fingers right away. - Cook the ravioli in salted water, remove with a slotted spoon and put on plates. Top with Parmesan, brown butter and chives. Serve. Cooking time: 3- 4 minutes Tips: The ingredients for the dough can be mixed in a bowl and kneaded on the working surface (table or pasta board) afterwards. The filling can also be enhanced by adding potato puree. Buon appetito!

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