en de it
kaesevollkornknoedel-oberraindlhof

Whole grain canederli with crisp salad greens

Preparation

Moisten the bread in some milk. Sear the finely chopped onion in some butter and add to the bread. Also add cubed mountain farmer’s cheese, eggs and the chopped chives, some salt and knead it all until a dough has formed. Let the canederli dough rest for 2 hours. Once it has sufficiently rested, form dumpling balls and cook them in salted water for about 10 minutes. Melt the butter in a pan. Plate the salad greens next to the canederli; grate Parmesan over the canederli and drizzle with melted butter.

Beer recommendation
We recommend the variety Pils

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings

100 g cubed whole grain bread
50 g mountain farmer’s cheese
25 g Parmesan
50 g butter
1/8 onion
1 free-range egg from South Tyrol
Some freshly chopped chives
25 ml milk from South Tyrol

Other
Salad greens mix for garnishing

200 g cubed whole grain bread
100 g mountain farmer’s cheese
50 g Parmesan
100 g butter
¼ onion
2 free-range eggs from South Tyrol
Some freshly chopped chives
50 ml milk from South Tyrol

Other
Salad greens mix for garnishing

400 g cubed whole grain bread
200 g mountain farmer’s cheese
100 g Parmesan
200 g butter
1/2 onion
4 free-range eggs from South Tyrol
Some freshly chopped chives
100 ml milk from South Tyrol

Other
Salad greens mix for garnishing

oberraindlhof
This recipe comes from
Raffeiner Family
Raindl 49, 39020 Schnalstal