Tasteful and simple Parmesan spinach dumplings with sage butter
Old rolls from the day before? Then try our parmesan and spinach dumplings with sage butter and let yourself be defeated by the original Tyrolean cuisine!
Ingredients for 2-3 servings:
225 g white bread from the day before
130 ml milk
300 g chopped frozen spinach (thawed)
2 small onions
1 clove of garlic
2 tablespoons butter
salt and pepper
1 pinch nutmeg
4 tablespoons flour
100 g freshly grated parmesan
1/2 stick butter
1/2 pinch of sage
1 small clove of garlic
sea salt and pepper
Approximately per serving:
21 grams of fat
56 grams of carbohydrates
20 grams of protein
about 70 minutes (including cooking and rest time)
And this is how it is done:
Cut the white bread into fine cubes and toast it briefly in a pan without oil and place in a large bowl. Heat the milk to lukewarm and pour it on the bread cubes.
Meanwhile, allow to drain and finely chop the spinach. Peel and finely chop the onion and garlic. Fry both in butter and add the spinach. Heat, stirring constantly, until most of the liquid has evaporated from the spinach.
Now fold the spinach and eggs into the bread cubes and taste with salt, pepper and nutmeg.
Boil salted water in a large saucepan.
Work the flour and a little less than half of the parmesan into the dough and knead everything vigorously. If the dough is too runny, add a little flour, if it is too stiff, add a sip of milk to the bowl. Form a total of about ten dumplings and slide them into the slightly bubbling water. Then lower the heat and let it soak in slowly boiling water for about 25 to 30 minutes.
Just before the time runs out, melt the butter in a pan and fry the sage leaves with a clove of garlic in the hot butter. Taste with sea salt and pepper and pull the hot dumplings directly from the pot through the pan and serve. Finally, pour the sage butter over the dumplings and sprinkle over the rest of the parmesan and serve.
Our recipe for parmesan spinach dumplings with sage butter is a good example of how wonderfully versatile dumplings can be cooked. And all this mainly from dry bread. This recipe is typical of Tyrolean cuisine because it combines German home cooking with Italian elements. Austria has much more to offer than just schnitzel and Kaiserschmarrn. So try your best.
Have you also tried classic Tyrolean Caspress dumpling? Or how about the vegetarian and sweet version, delicious quark dumplings with custard and cherries? The Austrians are also known all over the world for their strudel. Maybe you dare to try this variant: apple strudel rolls?
We show you all other recipes from the beautiful alpine region in our gallery. Fly only on a short culinary holiday:
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