From traditional ingredients.
Schüttelbrot is a bread speciality in South Tyrol which is indispensable. Schüttelbrot means shaken bread. The hard, crunchy, flat bread is made of rye flour, water, yeast, salt and various spices. The bread has a long shelf life and is traditionally eaten with bacon and cheese. It can also be finely ground and used as a flour. Koch company mixes the flour with the traditional schlutzer dough. Schlutzer is a kind of ravioli. The schüttelbrotschlutzer has a fine touch of shaken bread taste and is an alternative to the traditional schlutzkrapfen.
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Slowly cook the frozen schüttelbrotschlutzkrapfen in boiling salted water for approx. 5 minutes, strain and serve with brown butter and grated cheese.
Team Koch recommends:
We recommend serving the schlutzer with freshly cut chives.