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Grasweger's Buckwheat dumplings

Grasweger's Buckwheat dumplings

with mountain cheese, lardo and radicchio, on a bed of steamed white cabbage (spring, autumn, winter)

Serves 4

120 g dumpling bread (cubes of stale white bread)
100 g buckwheat flour
100 g lardo
100 g radicchio
80 g mountain cheese
2 eggs
100 ml water
Olive oil

200 g white cabbage
½ onion, finely chopped
1 clove of garlic
Olive oil
Salt, pepper
Quickly fry the finely sliced radicchio in a little olive oil and leave to cool. Then finely chop. Drizzle the water onto the buckwheat flour.
Finely dice the lardo and mountain cheese. Add the dumpling bread and mix with the radicchio, eggs and buckwheat flour, season with salt and, once well mixed, leave to rest for 30 minutes.
Next form into dumplings and gently simmer in boiling salted water for 10 minutes.

In the meantime, finely chop ½ an onion and 1 garlic clove and fry until golden yellow. Add the roughly sliced white cabbage and a little water. Steam for a few minutes with the lid on. Season with salt and pepper.
Arrange the steamed white cabbage on the plate, place the buckwheat dumplings on top and serve with Parmesan cheese.
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