Schlutzkrapfen (Mezzelune Tirolesi)
Schlutzkrapfen are rye pasta half-moons filled with spinach and ricotta, a traditional specialty of Alto Adige. Dressed with melted butter, Parmigiano-Reggiano and chives, they are the most beloved first course of the Alto Adige mountain huts.
The name comes from the German word "schlutzen" (to slip), referring to the shape that melts in your mouth.
Preparation
- 1
Mix the flours with eggs, oil, water and salt. Let rest for 30 minutes.
- 2
Boil the spinach, squeeze it dry and chop finely.
- 3
Sauté the onion in butter, then add the spinach, ricotta, Parmigiano-Reggiano and nutmeg.
- 4
Roll out the pasta thinly and cut into 8 cm discs.
- 5
Place a teaspoon of filling on each disc, fold into a half-moon and press the edges to seal.
- 6
Cook in salted boiling water for 4-5 minutes.
- 7
Dress with brown butter and fresh chives.
Chef's Tips
Rye flour gives these dumplings their characteristic alpine flavor. Brown butter (beurre noisette) enhances the filling beautifully. Make sure to squeeze the spinach thoroughly to remove excess moisture.