Interactive Map
Rye bread and buckwheat dumplings with ricotta, capers and dried tomatoes

Rye bread and buckwheat dumplings with ricotta, capers and dried tomatoes

A recipe by Restaurant “Grüner”, Karthaus, Schnals

Ingredients
Serves 2 | Preparation times: 30 min

DUMPLINGS:
100 g traditional flat rye bread
100 g white bread or rolls
Milk
150 g Bacon
1 clove of garlic
1 egg
Chopped parsley
100 g buckweath flour
Salt

SAUCE:
olive oil, onion, bouillon
1 tablespoon of dried tomatoes
1 tablespoon of capers
2 tablespoons of ricotta
Optional: 2 tablespoons of cream
Preparation
DUMPLINGS
Cut the 100 g traditional flat rye bread (“Vinschgerle“/“Paarl“) and 100 g white bread or rolls, 2 or 3 days old, into small cubes of about 0.5 cm. Place them in a bowl and soak them with milk. Finely slice 150 g bacon, a bit of leek and a chop a clove of garlic. Sauté the bacon, leek and garlic in a frying pan with a little butter or oil. Then add the mixture to the bowl with the soaked bread. Add one egg, chopped parsley, 100 g of buckweath flour and mix well. Then roll the dumplings using your wet hands and put them in boiling salt water. Boil for about 10 minutes.

SAUCE
Chop the onion and sauté it in a frying pan with a little olive oil. Deglaze with bouillon and add the ricotta, gently stirring. Add the capers and the sliced dried tomatoes. Season with a pinch of salt and white pepper. For a smoother texture, optionally add some cream.
Did you find this content helpful?
Thank you very much for your feedback!
Thank you!
Let your friends participate ...
Share the whole story or only part of it, let your friends know what inspires you!