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Locanda Sudtirolese

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Pressed dumplings


Sliced garden-herbs dumplings with marinated smoked trout and calendula dressing

For 4 people
 
Ingredients:
 
75 g cuttable bread or dumpling bread
30 ml milk
20 g grey cheese, viscous
30 g cream cheese/quark
1 full egg
1 tbsp. chopped herbs (parsley, chives, chervil, marjoram),
1 tbsp. flour (approx. 20 g)
25 g butter to fry
salt

smoked trout
240 g fillets of smoked trout
40 g herbs curd cheese
8 cherry tomatoes cut in wedges

salads
240 g assorted leaf salads from the season

Calendula dressing
20 ml vinegar
½ tsp. mustard
60 ml oil
salt, pepper from the mill
1-2 g calendula petals

Preparation

  • Cut the bread in small cubes and give all in a bowl.
  • Heat the milk. Add the cheese, curd cheese, egg, herbs, flour and the salt to the dumpling bread. Knead the dough and let it rest for 15 minutes.
  • Form medium-size round dumplings and flat them with the hand. Heat the butter in a pan and fry the dumpling slices on both sides until golden over low heat. Pay attention to roast the dumplings thoroughly. Cut through the warm dumplings and spread the cream cheese on the lower half.
  • Break the trout fillets into pieces and place them on the cream cheese covered dumpling. Close with the second dumpling half and arrange on a plate. Fix the two halves eventually with a stick.
  • Arrange the salads round the sliced dumplings, marinate with calendula dressing and serve.
      

The “Gassenwirt” Tip:

  • With the amount of flour you can vary the consistency of the dough. If you prefer tighter dumplings you can increase the amount of flour.
  • Fix the two dumpling halves with a long wooden stick. The dish becomes a bit more sophisticated.
     

Recipe: From the recipe archive of the „Gassenwirt“ in Kiens. All rights reserved.


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The innkeepers of the „Südtiroler Gasthaus“ group have carefully selected typical South Tyrolean recipes that are intended for reading and cooking at home.

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