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Roland Trettl ́s: Beetroot Dumplings
Top Chef & STAY SPICED ! Brand ambassador Roland Trettl is a real dumpling expert. Here with us, the native South Tyrolean reveals one of his dumpling recipe favorites. Our tip: Cook & enjoy right away!
preparation
For the beetroot dumplings, cut the bread and onion into small cubes.
Heat the butter in a pan and grind the onion cubes, capers and sauté the balsamic vinegar in it. Then transfer to a bowl and mix with the dumpling bread.
Finely puree the beetroot + 30g beetroot powder and the eggs with the hand blender. Mix in the quark and stir the mixture carefully under the bread cubes, do not press! Season with black gold, coriander whole, garlic granules and salt . Let the dumpling mass rest for at least 15 minutes.
Form about 4 cm large dumplings from the dough. Let the dumplings slide into the boiling water and let it steep with salt and 10g beetroot powder for 10 minutes.
Voilá! We hope you enjoy cooking.
Weitere Rezepte
"I would never have been interested in falafel if my wife didn't get it again and again. Falafel is the vegetarian counterpart to currywurst – but certainly healthier than the billions of curry sausages that are eaten every year." Quote by Roland Trettl from his book "Nachschlag"
Pasta is an absolute all-rounder for us – because as far as we know there is no one who does not like pasta (at least we do not know anyone)! And the best thing about it: Pasta is prepared ratz-fatz.
What the f...? Red spaetzle? Yes, and how! And the smoked Scotsman dances rock 'n' roll on the palate.