South Tyrolean Schlutzkrapfen with lukewarm lentil and apple vinaigrette
1. For the dough, gently warm the milk and butter. Knead this together with the rye and wheat flour, egg, and a little salt to form a smooth, pliable dough. Wrap the dough in plastic wrap and chill for 1 hour.
- 50 ml milk
- 25 g soft butter
- 100 g rye flour (type 997)
- 100 g wheat flour (type 405)
- 1 No (M)
- Salt
- 200g thawed frozen spinach,
- 1 onion
- 1 clove of garlic
- 2 tbsp olive oil
- 75g freshly grated Parmesan cheese
- freshly ground black pepper
- freshly grated nutmeg
- 100 g Ricotta
- 50g butter for frying
- Cookie cutter with a 9 cm diameter
- 100g brown mountain lentils
- 1 red onion
- 1 apple
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tsp mustard
- 2-3 EL Apfelgelee
- 3-4 tablespoons chopped chives
- Freshly ground black pepper
- Salt
- For the dough, gently warm the milk and butter. Knead this together with the rye and wheat flour, egg, and a pinch of salt to form a smooth, pliable dough. Wrap the dough in plastic wrap and chill for 1 hour.
- For the filling, finely chop the spinach. Finely dice the onion and garlic and sauté them together in hot oil until translucent. Add the spinach and sauté for 2–3 minutes, then season with salt, pepper, and a pinch of nutmeg. Transfer to a colander, let cool, and drain. Mix the spinach well with the Parmesan and ricotta cheeses, and season to taste with salt, pepper, and nutmeg.
- Roll out the dough on a floured work surface to a thickness of 1–2 mm. Cut out about 32 circles using a cookie cutter. Place 2 teaspoons of filling in the center of each dough circle. Lightly brush half of the edges of the dough with a little water. Fold the dough over the filling to form semicircles. Then press the edges together with a fork.
- For the vinaigrette, cook the lentils in boiling water for about 15 minutes until tender. Drain. Wash and dice the apple. Peel and dice the onion. Sauté both in a pan with 2 tablespoons of oil for 2–3 minutes. Deglaze with vinegar. Stir in the mustard, apple jelly, and remaining olive oil. Mix everything with the lentils and chopped chives, and season to taste with salt and pepper.
- Cook the Schlutzkrapfen in plenty of lightly boiling salted water for 4–5 minutes. Remove, drain well, and fry in a pan with melted butter on both sides. Arrange on plates with vinaigrette and serve.
2. For the filling, finely chop the spinach. Finely dice the onion and garlic and sauté them together in hot oil until translucent. Add the spinach and sauté for 2–3 minutes, then season with salt, pepper, and a little nutmeg. Transfer to a colander, let cool, and drain. Mix the spinach well with the Parmesan and ricotta cheeses and season to taste with salt, pepper, and nutmeg.
3. Roll out the dough on a floured work surface to a thickness of 1–2 mm. Cut out about 32 circles using a cookie cutter. Place 2 teaspoons of filling in the center of each dough circle. Lightly brush half of the edges of the dough with a little water. Fold the dough over the filling to form semicircles. Then press the edges together with a fork.
4. For the vinaigrette, cook the lentils in boiling water for about 15 minutes until tender. Then drain. Wash the apple and dice it finely. Peel and dice the onion. Sauté both in a pan with 2 tablespoons of oil for 2–3 minutes. Deglaze with vinegar. Stir in the mustard, apple jelly, and remaining olive oil. Mix everything with the lentils and chopped chives, and season to taste with salt and pepper.
5. Cook the Schlutzkrapfen in plenty of lightly boiling salted water for 4–5 minutes. Remove, drain well, and fry in a pan with melted butter on both sides. Arrange on plates with vinaigrette and serve.
