Villanderer Krapfen "Zache Wieda"

A recipe from the winner of the Alto Adige Wine Culture Award: Ansitz Steinbock

"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.

45 min

easy

serves 4

Villanderer Krapfen "Zache Wieda" ©IDM/Alto Adige Wine/Marion Lafogler

Ingredients

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

What pairs well with savory krapfen?

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.

Preparation

Step 1

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.

Step 2

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.