European
Germany - Vegetarian
Südtiroler Spinatknödel mit Braunem Butter
Chef's Menu Description
Vibrant emerald dumplings made from bread rolls, blanched fresh spinach, and mountain cheese, served bathed in nutty browned butter and Parmesan.
Ingredients
- • 250g stale crusty bread rolls, diced
- • 300g fresh spinach, blanched, squeezed completely dry and finely chopped
- • 1 onion minced, 2 cloves garlic minced, 20g butter
- • 2 eggs, 100ml warm milk, 50g grated mountain cheese (Bergkäse), nutmeg, salt and pepper
- • 60g butter and Parmigiano for serving
Preparation Steps
1
Phase 1
Sauté onion and garlic in butter for 3 minutes. Mix with finely chopped blanched spinach.
2
Phase 2
Pour warm milk over diced bread. Add spinach mixture, eggs, grated Bergkäse, nutmeg, salt, and pepper. Knead by hand until a vibrant green, cohesive mass forms. Rest 15 minutes.
3
Phase 3
With wet hands, shape into 6 round dumplings. Poach in gently simmering salted water for 15 minutes until light and floating.
4
Phase 4
Lift with a slotted spoon onto warm plates. Drizzle with foaming hazelnut-brown butter and shower with grated Parmesan.