My family and I make sure to eat at the Gasthaus Karlsteg in Ginzling at least twice a year. And it was there, last Sunday, that we enjoyed one of the many local delicacies on offer at the restaurant: the “Tiroler Tris” (“Tyrolean Triple”)
Recipe for “Tiroler Tris”
It was so good that I couldn’t resist asking the owner of the guesthouse for the recipe. With a full stomach and the recipe tucked safely into my pocket, I returned home from Ginzling very happy. I promised myself that, as soon as I had my next day off, I was going to try out this delicious recipe. This I did, and it was such a success that I thought I would share it with you.
Tyrolean “Spinatknödel” (Spinach Dumpling)
Wash the spinach and dry it well. Cut the “Semmeln” (white bread rolls) into small cubes and soak them in a mixture of milk and eggs. Add grated Parmesan or “Bergkäse”, fried onions, thinly chopped garlic, salt and nutmeg and mix well. Leave to rest. Make a dough by mixing in the flour. If the dough is too soft add some bread crumbs until you reach the desired consistency.
Use your hands to make dumplings of approximately the same size. Cook them in hot (but not boiling) salted water for around 15 minutes.
Tyrolean “Schlutzkrapfen” (Ravioli)
Put the flour in a circle on the pastry board and add salt. Whisk the egg with luke warm water and oil and put this mixture in the middle of the flour. Work the mixture from the centre to the outside until you have a smooth pasta dough. Cover the dough and let it rest for 30 minutes. Next, roll the dough out and, as quickly as possible so it doesn’t dry out, use a cutter (or a glass) to press out circular forms with a diameter of around 7cm.
To make the filling, boil potatoes in their skins, drain, peel and put through a potato ricer into a bowl. Finely chop the chives. Grate some “Graukäse”. Add the quark, grated cheese and chives to the potato, season with salt and pepper and mix well.
Use a teaspoon to spoon some of the mixture into the centre of the pasta circles. Wet the edges with water and fold over to create semi-circle raviolis. Press down firmly around the edges. Cook your “Schlutzkrapfen” for 3-4 minutes in salt water.
Tyrolean “Kasknödel” (Cheese Dumpling)
Cut the Semmeln (white bread rolls) and cheese into small cubes. Mix the eggs and milk and pour over the bread. Season with salt and leave to rest. In the meantime, finely chop the onion and fry in butter until lightly golden. Put the onions, parsley, cheese and flour into the bread mixture and mix well.
Form the dumplings with wet hands, and put in boiling salted water. Turn the heat down, and let the dumplings cook for around 15 minutes.
Before serving, remove the dumplings and ravioli from the water with a slotted spoon, let them drip dry before putting them on warmed plates. Add freshly chopped spring onions to browned butter, then drizzle this mixture over your “Tiroler Tris”. Finally, add a generous sprinkling of Parmesan or Bergkäse.
I hope you enjoy cooking this recipe and, as the locals say, “Mahlzeit!”