Schlutzkrapfen with Porcini, Browned Butter and Walnuts
March 17th, 2015

RECIPE OVERLOAD. That would be an apt description of what’s going on in my Evernote “to cook” folder. The dilemma: I can never just visit the virtual kitchens (aka blogs) of fellow food blogging friends, inevitably one or two tempting recipes get added to my Evernote folder each every time I’m out there. And I’m fairly certain I will never get around to cooking or baking them all. Sadly so.

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If it wasn’t just so much darn fun browsing and getting inspired! A couple of days ago, I was looking for an idea for the weekend and came across Schlutzkrapfen from MagdiMicha’s take on them. Both ladies I value as extremely trusted recipe sources and since I never had prepared Schlutzkrapfen myself, I settled for a mashup of the pasta dough and my own filling.

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You may be scratching your head at this point, have probably never heard of “Schlutzkrapfen” before and anyway, don’t they just look like ordinarily filled pasta? Well…, you got a point there… BUT, Schlutzkrapfen are a regional speciality from (South) Tyrol. The main difference to filled pasta such as for instance Ravioli, is the dough, which consists of part wheat and part rye flour. The rye flour makes the pasta dough a tad harder to work with, mine crumbled at first when I tried to roll it out with my pasta machine, but after folding it, turning it 90 degrees and rolling it out again on level 1 for several times, the texture began to improve quickly. So yes, this recipe needs some patience, but the final plate was nothing short of amazing. I have prepared many variations of filled pasta, however, this one clearly stands out and will be served to our next guests. I love the rustic note the rye flour adds, and it goes surprisingly well with my porcini filling and the browned butter/walnut finish. Worth every second that went into making them!

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Start by soaking the porchini in boiling water (for at least 20 min.) before preparing the pasta dough: Sift both flours into a huge mixing bowl or on a chopping board. Make a well in the center, add salt, egg and egg yolk as well as olive oil, then incorporate the flour with your fingers, add water as needed (it took me ~2,5 tbsp) and knead for a couple of minutes until the dough comes together nicely (if the mix is too firm, add a little more water). Shape it into a ball, tightly wrap in plastic wrap and let rest for at least 30 minutes on the counter. (Alternative: Use your KitchenAid’s flat beater to mix all pasta ingredients, water as needed, until small crumbs form. Then use your hands to knead and shape into a ball and rest tightly wrapped…)

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Prepare the filling: Peel the shallot and chop it finely. Heat 1 tbsp of butter in a pan and fry the shallots over medium heat until they turn translucent and start to gain some (minor) color. Scrape into the bowl of your food processor and let cool for some minutes. Drain the porchini (squeeze them out well), chop them finely and add them as well as the drained curd cheese, grated cheese, lemon zest and spices. Mix until a smooth paste forms, then season to taste and chill covered.

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Roll out the pasta dough into not too thin sheets (I proceeded to level 6 from 9, on my pasta machine), then cut out circles (mine were 8 cm/~3 in). Place about 1 tsp of filling on each circle, wet the edges and seal into the typical crescent shape – making sure each is sealed well and no air is trapped inside. Place the finished ones on a well-floured board.

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Prepare the finishing touch: Finely chop the washed chives. Grind the walnuts with pestle and mortar not too finely. Gently brown the butter in a pan over low to medium heat before adding the nuts (be careful, the tiny nut pieces can burn in the blink of an eye!).

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Meanwhile cook the Schlutzkrapfen in a large pot of salted, slightly boiling water for 3-5 minutes (depending on size) until just al dente, then drain and sautée in the browned walnut butter. Sprinkle with some chives and serve immediately.

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Schlutzkrapfen with Porcini, Browned Butter and Walnuts

Recipe source: own creation

Pasta dough, filling & shaping: 1-2 hour

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Ingredients (main for 2, 20-24 Schlutzkrapfen) :

for the pasta dough:

125 g durum wheat semolina (I used Semola di grano duro rimacinata by De Cecco)

75 g medium rye flour (German type 1150)

1 egg (M)

1 egg yolk (M)

1/4-1/2 tsp fine sea salt

1-2 tbsp olive oil

water as needed

.

for the filling:

10 g dried porchini mushrooms

1 tbsp butter

1 shallot or small onion

200 g Topfen/drained curd cheese (or ricotta)

30 g freshly grated cheese (mountain cheese or Parmesan)

a tiny bit lemon zest from an organic lemon

freshly ground black pepper, nutmeg, sea salt to taste

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for the finishing touch:

fresh chives

20 g walnuts

50 g butter

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