Buckwheat dumplings - Recipe from South Tyrol
Buckwheat has a long tradition on the farms. No wonder that the “black polenta” flour is also used in the well-known dumplings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.roterhahn.it.
Ingredients
- 200 g stale brown bread
- 50 ml milk (cold)
- 2 tsp salt
- 1 slice of mild gorgonzola
- 1 kg buckwheat flour (coarse)
- 1 free-range egg
- 3 dspn oil
- 40 g cooked spinach
- 1/2 head of cabbage
- leek (as much as you like)
- chives (as much as you like)
- cold water
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