Kornspitz de Popeye
My favourite Kornspitz
INGREDIENTS (PER KORNSPITZ)
| 30 g cottage cheese |
| 50 g fresh spinach |
| 10 g onion |
| 2 g garlic |
| 10 g butter |
| Salt and pepper |
NUTRITIONAL VALUES (PER KORNSPITZ)
| 299/1.251 | Energy kcal/kj |
| app. 13,1 | Fat (g) |
| app. 7,6 | thereof saturated fatty acids (g) |
| app. 31,0 | Carbohydrates (g) |
| app. 1,5 | thereof sugar (g) |
| app. 6,5 | Dietary fibres (g) |
| app. 10,8 | Proteins (g) |
| app. 2,3 | Salt (g) |
BREAD UNITS (BU)
| ca. 2,6 BU (1 bread unit corresponds to 12 g carbohydrates) |
Schlutzkrapfen are a South Tyrolean specialty. The dumplings are stuffed with spinach and drizzled with butter and parmesan.
Preparation
Heat a little oil in a pan and lightly sweat the diced onion. Add the fresh spinach and fry at a medium temperature for a few minutes. The spinach will shrink, so do not worry if the initial amount of spinach seems too much. Of course, you can also use frozen leaf spinach. Salt the spinach, rub some nutmeg over it and set it aside.
Now, gently brown the butter in a small saucepan, stirring constantly. It may not be the classic way, but when the browned butter is flavoured with a bit of garlic, it tastes great. Simply take a small piece of garlic, lightly press with the back of a knife and add to the butter while stirring. When the butter is a light brown colour, remove from the heat and set aside. Season with a little salt.
Mix the spinach with the cottage cheese and, if necessary, season with a little salt and pepper. Spoon the mixture onto the sliced Kornspitz and add the melted butter. Done.