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Fresh cheese dumplings filled with chestnut jam on Lagrein sauce

Preparation

For the fresh cheese canederli, turn the fresh cheese, breadcrumbs, butter, flour, sugar and salt into dough and let it rest for 30 minutes. Form balls from the dough and fill them with the chestnut jam. Cook the canederli in simmering water and when done, remove them and turn them out into the roasted chestnut crumbs, roll them around in the crumbs to coat them all around. To make the Lagrein sauce, reduce the wine, sugar and cinnamon in a pan until you achieve the consistency of light syrup. Pour some of the sauce on each plate and place the canederli on top of it. Sprinkle with powdered sugar.


Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato rosa.

Ingredients for

2 servings
4 servings
8 servings

Fresh cheese canederli
100 g fresh cheese (ricotta)
25 g white breadcrumbs
20 g softened butter
1/2 tsp. flour
1/2 package of vanilla sugar
1 pinch of salt
25 g chestnut jam from South Tyrol
50 g crumbled roasted chestnuts

Lagrein Sauce
1/16 l Lagrein
1/2 tsp. sugar
1 pinch of cinnamon

Powdered sugar

Fresh cheese canederli
200 g fresh cheese (ricotta)
50 g white breadcrumbs
40 g softened butter
1 tsp. flour
1 package of vanilla sugar
1 pinch of salt
50 g chestnut jam from South Tyrol
100 g crumbled roasted chestnuts

Lagrein Sauce
1/8 l Lagrein
1 tsp. sugar
1 pinch of cinnamon

Powdered sugar

Fresh cheese canederli
400 g fresh cheese (ricotta)
100 g white breadcrumbs
80 g softened butter
2 tsp. flour
2 packages of vanilla sugar
1 pinch of salt
100 g chestnut jam from South Tyrol
200 g crumbled roasted chestnuts

Lagrein Sauce
1/4 l Lagrein
2 tsp. sugar
1 pinch of cinnamon

Powdered sugar