Schlutzkrapfen, shortly schlutzer
The traditional schlutzkrapfen are a pasta speciality from South Tyrol. They resemble Italian ravioli and are often called “ravioli tirolesi” in Italy. The schlutzer are traditionally filled with a ricotta spinach filling. Their dough is made of rye flour and wheat flour. Like spätzle, schlutzkrapfen are among the starter products produced by KOCH.
Cook the frozen schlutzkrapfen in boiling salted water for about 5 minutes, strain and serve with brown butter and grated cheese.
We recommend serving the dish as a starter or as a component of a tris. Tris: When three different dishes are on the plate.
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In relazione alla legge 4 agosto 2017, n. 124, art 1. Commi 125-129. Adempimento degli obblighi di trasparenza e pubblicità si evidenzia quanto segue: Anno 2018: Contributo da Provincia Autonoma di Bolzano ai sensi della legge provinciale 13 febbraio 1997, n.4 , pari a Euro 13.000,00.
Anno 2019: Contributo da Provincia Autonoma di Bolzano ai sensi della legge provinciale 13 febbraio 1997, n.4 , pari a 26.900 Euro.
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