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Kornspitz de Popeye


My favourite Kornspitz

backaldrin, Leon Okafor, Kornspitz - Sportteam
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.

 

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The Kornspitz Company GmbH
Kornspitzstraße 1
A-4481 Asten
T +43 7224 8821 0
info@kornspitz.com
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