By now I have lived in Austria for more then 3 years and I noticed today that I have only one typical Austrian dish on the blog. And there are plenty of dishes that I like. But this fact will change in the future as I will post some recipes for Austrian dishes. I will start with the Osttiroler Schlipfkrapfen, something I cooked last weekend for the first time. This is a typical dish from East Tyrol and it is almost similar to the Italian ravioli. If you want to try them, then here is the recipe.
For 4 servings you
need:
For
the dough:
|
For
the filling:
|
500
g plain flour
|
500
g floury potatoes
|
250
ml lukewarm water
|
1
small onion
|
1
egg yolk
|
1-2
garlic cloves
|
1
pinch of salt
|
¼
bunch of chives
|
1
pinch of nutmeg
|
|
1
tbsp Butter for frying
|
|
salt
|
|
pepper
|
+
melted butter for drizzling
This is how you
proceed:
Put
all ingredients in a bowl and knead to a smooth dough. Let it rest for about 30
minutes
For the filling peel potatoes, cook them and while still hot press through the potato ricer or rice the potatoes. Peel the onion and the garlic; dice very small and lightly sauté in 1 tablespoon butter. Add the onions and garlic, the salt, pepper, chives and nutmeg to the potatoes and mix everything well. Allow to cool.
Roll out the dough about 4-5 mm thick and cut out circles (these should be about 6-7 cm wide). Place 1 spoonful of filling onto the circles fold into half moons and press the edges together. Pinch the edges of each ravioli with your fingers or with the tines of a fork to get a beautiful pattern. Of course you can also use a ravioli form.
Cook the Schlipfkrapfen for about 5-6 Minutes or until they float in boiling water.
Drizzle with melted butter and chives.
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