The cook loves to surprise her guests with largely forgotten ingredients and recipes. Naturally, she personally collects many such ingredients herself, like herbs, berries and mushrooms, in the meadows and forests surrounding the Krumbach Moors.
C Wild garlic cheese dumplings with tomato stew © Restaurant s’Schulhus Krumbach
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
