Your vacation is over, you are back home and think back to the delicious menus in the evening at Hotel Fischer? Well, unfortunately we can't lend you our chef Manfred Fischer, so we have a better idea:
our recipe of the month!
Cook his recipes at home and get a bit of "vacation in South Tyrol" in your house. Feel free to send us photos of your creations, we are looking forward to it.

We wish you a lot of fun while cooking and a good appetite.

"Schlutzkrapfen" with foamed butter
Ingredients for 8 persons:
Pasta dough:
300 g rye flour
300 g wheat flour
4 eggs
100 - 120 ml lukewarm water
2 tablespoons oil
salt

Filling:
300 g spinach, cooked (about 600 g fresh spinach)
100 g finely chopped onion
1 clove of garlic chopped
200 g curd cheese
2 tbsp butter
2 tbsp parmesan
2 tbsp chives, finely chopped
some grated nutmeg
salt, pepper

To serve:
grated parmesan
brown butter
chives finely chopped

Preparation dough:
mix both types of flour
whisk egg with lukewarm water and oil and knead with flour to a smooth dough
cover and let rest for 30 minutes

Preparation Filling:
finely chop spinach, saute onion and garlic in butter, add spinach and allow to cool
add curd cheese, parmesan cheese and chives, season with nutmeg, salt and pepper
make the dough thin with a pasta machine
cut out leaves with a round cutter (diameter about 7 cm)
put some filling in the middle and fold in half-moon shape
cook Schlutzkrapfen in salted water for about 4 minutes, remove with skimmer and serve
sprinkle with parmesan, serve with brown butter and chives