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baerlauch-pressknoedel-appolonia

Wild garlic and grey cheese pressed dumplings

Recipe for South Tyrolean pressed dumplings

Preparation

Put the cubes of white bread into a bowl. Fry the onions until golden and add to the bread. Mix the wild garlic with the milk and pour it over the bread cubes. Add the egg, butter and grey cheese; season with salt, pepper and nutmeg. Mix everything together into a smooth dumpling dough. Let the dough stand for about 30 minutes. Pull off pieces of the dough and shape into small balls by hand; press flat. Briefly fry in butter on both sides. Then cook in boiling salted water for about 10 minutes. Sauté the tomato cubes in a pan with a little olive oil. Arrange the pressed dumplings on plates. Garnish with diced tomatoes and parmesan.

Beer recommendation
We recommend the variety Pils

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
50 g South Tyrolean wild garlic
250 g stale South Tyrolean white bread (e.g. white rolls), cut into small cubes
200 ml South Tyrolean milk
2 eggs
50 g onion, diced
50 g melted butter
75 g grey cheese
Salt and pepper
Nutmeg
A little butter

Other
2 tomatoes, cut into cubes
Olive oil
Parmesan, grated
100 g South Tyrolean wild garlic
500 g stale South Tyrolean white bread (e.g. white rolls), cut into small cubes
400 ml South Tyrolean milk
4 eggs
100 g onion, diced
100 g melted butter
150 g grey cheese
Salt and pepper
Nutmeg
A little butter

Other
2-3 tomatoes, cut into cubes
Olive oil
Parmesan, grated
200 g South Tyrolean wild garlic
1 kg stale South Tyrolean white bread (e.g. white rolls), cut into small cubes
800 ml South Tyrolean milk
8 eggs
200 g onion, diced
200 g melted butter
300 g grey cheese
Salt and pepper
Nutmeg
A little butter

Other
3 tomatoes, cut into cubes
Olive oil
Parmesan, grated
apollonia
This recipe comes from
Geiser family
Via S. Apollonia 3, 39010 Sirmiano/Nalles