"Zache Wieda" are a typical traditional Villanders speciality made from potato dough. They have an elongated shape, are filled with spinach or cabbage and are baked in oil.
Ingredients for the dough:
1.5 kg potatoes
800 g rye flour
500 g wheat flour
2 eggs
3 tablespoons oil
1 tablespoon salt
A little milk if required
Wines with a juicy minerality are ideal for this special dish made from potato dough. With plenty of spinach and cabbage and thus slightly abrasive hints, such as a slight bitterness and a certain acidity, a mature wine is definitely the right choice here. A Riesling or Kerner would be ideal options. But also wines produced using Schiava/Vernatsch.
Boil the potatoes, strain and leave to cool. Mix in the remaining ingredients and knead into a firm dough. Cut the dough into small pieces, roll out oval leaves, fill with spinach or cabbage, fold together and press down. Then bake fairly quickly in hot fat.
Spinach filling:
Boil 1 kg of spinach briefly and cool quickly, chop finely, fry 1 finely chopped onion and 1 clove of garlic in hot fat. Pour in ½ litre of milk and immediately stir in 80/100 g of wheat flour with a whisk and bring to the boil, stirring constantly. Cook for about 2/3 minutes, add salt, nutmeg, a little pepper and parmesan and finally add the spinach and stir. Stir in the fresh chives, if available.
Cabbage filling:
Boil the cabbage, add the bay leaves and juniper berries and season with salt. Mix 1 tablespoon of flour in a cup of water, pour over the cooked sauerkraut, then leave to cook for a few more minutes.
Then mix in the onion and garlic roasted in butter and season with pepper.
