Schlutzkrapfen · Schlutzkrapfen / Mezzelune di Spinaci
Trentino-Alto Adige · pasta · serves 4 · 120 min total · medium
South Tyrol's mountain mezzaluna — the rye dough is heritage from Austrian-Hungarian kitchens. The filling changes per village.
Ingredients
- 150 g rye flour
- 150 g '00' flour
- 2 eggs eggs
- 400 g spinach
- 250 g quark or ricotta
- 1 small shallot
- 100 g butter
- 60 g Parmigiano Reggiano
- 1 handful chives
- 1 pinch nutmeg
Method
- Pasta dough: combine flours, eggs, a splash of water, salt. Knead 8 minutes. Rest 30 minutes.
- Filling: wilt spinach, squeeze dry, chop fine. Sweat shallot in butter, add spinach, cook 2 minutes. Cool. Combine with ricotta, nutmeg, salt.
- Roll dough thin. Cut 7 cm rounds. Place a teaspoon of filling, fold to a half-moon, seal.
- Boil 3 minutes.
- Brown butter slowly. Toss the schlutzkrapfen. Shower with Parmigiano and chives.