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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Fonteklaus in Chiusa

Black polenta and cheese gnocchi on speck and cabbage salad served with leek dripping

Cheese gnocchi with South Tyrolean mountain cheese
INGREDIENTS FOR 4 PEOPLE

Cheese gnocchi

100 g South Tyrolean mountain cheese
100 g stale South Tyrolean white bread (e.g. white rolls)
60 g South Tyrolean white cabbage, chopped
300 g coarse black polenta flour (buckwheat flour)
50 g leek, finely chopped
30 g chives, finely chopped
1 pinch salt
300 ml water

Speck and cabbage salad
4 slices belly of pork, cut into thin strips
200 g South Tyrolean white cabbage, chopped
1 pinch salt
Freshly ground pepper
Wine vinegar
Oil
Caraway

Leek dripping
40 g leek
A little butter

Other
South Tyrolean mountain cheese
Chives, finely chopped
PREPARATION
For the cheese gnocchi: put the white bread cubes, buckwheat flour, leek, white cabbage, chives and salt into a bowl, add water and mix into a firm dough. Cut the mountain cheese into cubes (about 2 cm). When shaping the cheese gnocchi, put one cheese cube into the middle of each lump of dough. Cook the cheese gnocchi in boiling salted water for about 20 minutes. For the speck and cabbage salad: fry the speck in a pan with a little oil, douse with wine vinegar and spread over the white cabbage while still hot. Mix thoroughly and season with salt, pepper and caraway. Cut the leek into thin slices and sauté in butter. Arrange the cheese gnocchi on the speck and cabbage salad; garnish with leek dripping, grated mountain cheese and chives.
 
Recipe from Fonteklaus in Chiusa
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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