150 g rye flour
100 g flour 00
50/60 g tepid water
250 g butter
200 g ricotta di malga
200 g of “Buon Enrico” herb
100 g Trentingrana
5 chestnuts from Drena
1 tablespoon of Garda extra virgin olive oil
Oak wood shavings
For the dough:
At the first, mix the rye flour, 00 flour, egg, tepid water and Garda oil until a homogeneous mixture is obtained. Cover with foil and put aside.
For the smoked butter:
Inside a saucepan, with the help of a cooking torch, ignite the oak wood shavings for a few minutes. Above, at a distance of about 10cm, put the butter by placing it on a steel sieve. Cover the saucepan and let it smoke for about 15 minutes. Keep the butter aside
For the filling:
Clean the grass Buon Enrico and keep only the leaves. Blanch the leaves in abundant salted water for a few minutes, drain and cool in water and ice for a few minutes. In a pan, gently brown a clove of garlic with chopped onion, olive oil and Buon Enrico herb. Cook for a few minutes, chop coarsely and add to the ricotta di malga and the Trentingrana. Season with salt
Roll out the dough with the help of a rolling pin and form half-moons by filling them with lip.
Cook in abundant salted water for a few minutes. Separately in a pan toast a few juniper berries with the pulp of chestnuts previously cooked in the oven for 30 minutes at 180 degrees and then shelled.
Melt the smoked butter, add the Schlutzkrapfen and a little cooking water to make them creamy.
Serve with a sprinkling of Trentingrana and chives
This recipe was designed and prepared by Sebastian Sartorelli, chef of Hosteria Toblino