A modern interpretation
Wild garlic cheese dumplings with tomato stew
Savoury Käseknödel with wild garlic from the Krumbach Moor. A recipe from Gabi Strahammer from Restaurant s’Schulhus Krumbach.
Wild garlic and cheese dumplings with tomato stew
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Ingredients for 4 people
Tomato stew:
400 g of halved cocktail tomatoes
Salt, ground pepper
1 tbsp. brow sugar
4 tbsp. olive oil, extra virgin
Clove of garlic, fresh thyme
200 ml tomato juice
1 tbsp. lemon juice
2 tbsp. small olives
Wild garlic and cheese dumplings:
500 g Bintje potatoes, peeled, cooked, steamed out & pressed
2 tbsp. wild garlic oil (from 100 g wild garlic, blanched, 200 g olive oil)
70 g parmesan
2 egg yolks
Salt
200 g flour
150 g diced mild cheese
Raw leaves of wild garlic -
Preparation
Tomato stew:
Add the tomatoes to a baking dish.
Pour mixture of spices, olive oil, garlic, tomato and lemon juices, and thyme over the tomatoes. Braise in oven at 200° C for approx. 15 minutes.
Wild garlic and cheese dumplings:
Strained potatoes with wild garlic oil, parmesan, egg yolk, flour and salt. Knead until smooth.
Roll into approx. 4 cm ø forms, cut into 2 cm pieces.
Cheese cubes wrapped in wild garlic and pack in dough.
Boil for approx. 4 minutes – serve with tomato stew.
Recipe: Gabi Strahammer - Restaurant s’Schulhus Krumbach
