Tyrolean recipes - farm recipes
Starter
Buckwheat dumplings
ingredients
120 g diced white bread
100 ml milk
1 egg
100 g coarse buckwheat flour
2 generous dstspn butter
salt
80 g finely chopped leeks
1 garlic clove
preparation
Sweat diced leek and garlic in butter and mix in with bread. Fold in buckwheat flour. Beat milk, eggs and salt together. Put to one side in a cool spot for half an hour to rest. Form dumplings with wet hands and place in boiling salted water. After 30 minutes remove dumplings with a slotted spoon and serve in meat broth (makes around 8 dumplings).
Dark bread may be used instead of white bread. May also be prepared with fried ‘speck’ or a tangy cheese (‘graukäse’, goat’s cheese or gorgonzola) and combined with cabbage salad (‘krautsalat’) or silver beets.www.redrooster.it
