Tyrolean recipes - farm recipes
Starter
for the dumpling dough:
ingredients for gorgonzola sauce
½ onion
50 g leeks
½ leek
300 g gorgozola cheese
about 500 ml milk
50g mascarpone cheese
500 g day-old diced bread
150 ml cream
a little chopped parsley
salt and pepper
2 eggs
salt, pepper and caraway seeds
2 dspn flour
cream cheese
3 beetroot
preparation
First boil and purée the 3 beetroot. Finely chop the onion and leek, briefly sauté and heat the milk until lukewarm. Combine the beetroot purée, onion, leek and milk with the day-old bread, parsley and eggs and season with salt, pepper and caraway seeds. Dust the mixture with a little flour and leave to rest. Then shape dumplings and put a sugar-cube-sized piece of cream cheese at the centre of each dumpling before closing dumplings. Then boil the dumplings in salted water for about twelve minutes. In the meantime, briefly sauté the leek in hot oil, add the gorgonzola and the mascarpone and melt a little. After adding the cream, simmer for a short time, then purée. Serve the dumplings and pour over the gorgonzola sauce.
Have fun cooking
Frau Pinggera
Farmer at ’Schnalshuberhof‘ near Algund, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
