Tyrolean Tris – Tyrolean Three – and consists of dumplings made of Spinach, Cheese dumplings and Schlutzkrapfen. Originally a rest of the poor people are eating today, is a classic of South Tyrolean cuisine.
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Tyrolean Tris: A pasta dish from Italy
Tyrolean Tris : Recipe
Cheese Cam :
For 4 Persons:
Ingredients:
30 g onion
20 g Butter
100 g of cheese (graukäse cheese, Gouda, Tilsiter or mountain cheese)
150 g of solid old white bread cut into small cubes cut, or dumpling bread
2 eggs
100 ml of milk
1 TBS flour
Seasonings: 2 tbsp leek, finely sliced, freshly ground pepper, salt Cut
Further:
20 g Parmesan cheese, grated
30 g Butter, browned
2 TBSP chives, finely sliced
Preparation:
– Peel the onion, finely chop and add in the Butter until translucent.
– The cheese in small cubes and steamed onion to the dumpling bread.
– The eggs with the milk and mix together with the chives on white bread.
– Season with salt and pepper and mix thoroughly. Add the flour and knead knead, until the dough holds together.
– The dough. let rest for 30 minutes
– With wet hands, as Cam shapes.
– Plenty of salted water in a large pot and bring to a boil, the Cam in the boiling water and let it boil.
– Take out, drain and place on plates or a platter and serve with the Parmesan cheese sprinkle. The browned Butter and sprinkle with the chives and serve.
Cooking Time: 15 Minutes
Tips:
*You can in the cheese mass Cam be Transplanting, as a result, the dough flavor is full.
*Serve salads to coleslaw with bacon or sheet.
For dumplings –beginners Anton Wieser has given us a tip. You should only cook a single dumpling, and then try it. If he breaks down, one should give more flour to the dough.
Another tip: Instead of white bread that you can take even 3-4-day-old white bread and cut into cubes..
Spinach dumplings:
For 4 People
Vegetables:
60 g onion
200 g leaf spinach, cooked
Other:
2 Tbsp Butter
2 eggs
50 ml of milk
1 TBSP flour
150 g firm white bread , cut into cubes , or dumpling bread
Condiments:
1 clove of garlic
1 Msp. Nutmeg, grated
Ground pepper , salt
Further:
30 g Parmesan cheese, grated
70 g Butter, browned
Preparation:
– The onion and peel the garlic, chop in the Butter until translucent.
– The leaf finely chop the spinach, and season with salt, pepper and grated nutmeg.
– The spinach with the eggs in a blender.
– The pureed spinach, the milk, the flour, salt, and pepper to the white bread and strong mixing.
– About fifteen minutes, cover and allow to rest. Meanwhile, a large pot of water to a boil.
– With wet hands or a spoon dumplings, the dumplings in the boiling salt water and boil it.
– The spinach dumplings on plates or a platter and sprinkle with grated Parmesan and brown Butter and serve.
Cooking Time: 15 -20 Minutes
Tips:
*This spinach dumpling mass, you can also make spinach Cam.
*Serve the dumplings in a light cream sauce with melted Tomatoes, or coarsely grated mountain cheese and nut butter.
*You need 200 g blanched spinach leaves, about twice as much raw spinach.
Schlutzkrapfen:
For 4 People
Dough:
150 g rye flour
100 g of wheat flour
1 Egg
50-60 ml of lukewarm water
1 Tbsp Oil , Salt
Filling: spinach 150 g cooked (about 300 g fresh spinach)
50 g onion, finely cut
½ Clove of garlic, finely sliced
1 TBSP Butter
100 g Curd cheese or Ricotta romana
1 TBSP Parmesan cheese, grated
1 TBSP chives, finely sliced
1 Msp. Nutmeg, grated
Ground pepper, salt
Further:
Grated Parmesan cheese, brown Butter, chives, finely sliced for Serving.
Dough:
– The two types of flour mix, form a circle on a-noodle Board and add salt.
– The Egg with the lukewarm water and the Oil in the mix, in the middle of the Flour circle and knead to a smooth dough.
– Cover the dough and let rest for 30 minutes.
Filling:
– Finely chop the spinach, the onion and the garlic in the Butter until translucent, add the spinach in a little Butter until translucent, allow to cool slightly
– The Curd cheese, Parmesan cheese and chives, nutmeg, salt and pepper and mix well.
– The dough with the pasta machine, thin cast.
– The dough as quickly as possible can not process it, so it dries out.
– With a round, smooth cutters leaves of about 7 cm in diameter cut out.
– The filling with a small spoon, or by means of spraying the sack in the middle.
– The edge moisten with water and the dough half-moon-shaped folds together.
– Immediately and with your fingers press down around the edges.
– The Ravioli cook in salted water with a slotted spoon, take out and serve. Sprinkle with Parmesan cheese and brown Butter and chives.
Cooking Time: 3 – 4 Minutes
Tips:
* The ingredients for the dough, you can also mix together in a bowl and later on the work surface (table or pastry Board) to knead.
*It is possible to add the ravioli filling with boiled and mashed potatoes.