Best 2 Andrea Hellrigls Vinschger Paarlen Recipes

In the heart of South Tyrol, Italy, lies a culinary treasure that has been passed down through generations: Vinschger Paarlen. These delectable barley dumplings, also known as Schlutzkrapfen, are a symphony of flavors, textures, and history. Made with a tender dough that envelops a savory filling of spinach, ricotta, and aromatic herbs, Vinschger Paarlen are a true testament to the region's rich culinary heritage.

This article presents a collection of authentic Vinschger Paarlen recipes, each offering a unique twist on this classic dish. From the traditional recipe that stays true to its roots to variations that incorporate modern ingredients and cooking techniques, there's a recipe here for every palate and skill level.

Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking an introduction to South Tyrolean cuisine, this comprehensive guide will lead you on a culinary journey like no other. With step-by-step instructions, helpful tips, and stunning images, you'll be able to recreate these culinary gems in your own kitchen and impress your loved ones with a taste of authentic Italian tradition.

Let's cook with our recipes!

ANDREA HELLRIGL'S VINSCHGER PAARLEN

Andrea Hellrigl's Vinschger Paarlen image

Provided by Leslie Land

Categories side dish

Time 1h45m

Yield Two seven-inch rounds

Number Of Ingredients 8

Ingredients

1 cup unbleached flour, plus flour to sprinkle on top of the dough
2 cups rye flour
1 tablespoon dry yeast
2 teaspoons salt
1 1/2 teaspoons fennel seed
1 1/2 teaspoons anise seed
1 cup milk
Approximately 1/2 cup water

Steps:

Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined.
With a wooden spoon, stir in the milk to make a very firm ball of dough. Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted. Allow the dough to rest for 15 minutes.
Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet. Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick. Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.
Heat the oven to 425 degrees. Bake the rounds for 25 to 30 minutes, until they are a medium brown. Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.

Nutrition Facts : @context http, Calories 769, UnsaturatedFat 5 grams, Carbohydrate 144 grams, Fat 10 grams, Fiber 18 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 945 milligrams, Sugar 8 grams

SPICY WINE-POACHED PEARS WITH HUBBARDSTON BLUE

Spicy Wine-Poached Pears With Hubbardston Blue image

Provided by Leslie Land

Categories dessert

Time 1h

Yield Five servings and a snack for the cook (the test pear)

Number Of Ingredients 12

Ingredients

1/2 bottle zinfandel, 1 2/3 cups
1/4 bottle dry vermouth, 3/4 cup plus 2 tablespoons
1/2 cup sugar
Zest of 1 medium orange, cut in long strips
Zest of 1 lemon, cut in long strips
2 cinnamon sticks, 3 inches long
5 whole cloves
5 black peppercorns
2 quarter-sized slices fresh ginger
11 Seckel pears, just ripe
1 round, approximately 3 1/2 ounces, Hubbardston blue cheese
1 tablespoon sugar (optional)

Steps:

Bring the first nine ingredients to a boil in a large, noncorrodable saucepan. Turn off the heat and allow to cool.
Peel and core the pears, opening a generous hollow for the stuffing, but leaving the stems on. Drop each into the liquid as it is completed.
Wring out a detergent-free dish towel (or five layers of cheesecloth) in hot water and lay it on top of the pears. Bring the liquid to a fast simmer and cook for about 30 minutes, or until a sample pear is tender enough to cut with a spoon edge and still firm enough so it will hold up to being stuffed.
Remove the pears with a slotted spoon, reserve and refrigerate, if desired. Return the pan to the heat and boil until the liquid is reduced by about a third. You should have a thick syrup that will evenly coat the spoon. Strain and chill it, reserving the peels if desired (see note).
At serving time, bring the pears to room temperature. Whip the cheese until it is light and fluffy, adding the tablespoon of sugar if a sweeter dessert is desired. Use a pastry bag to pipe each pear full of the cheese and place two on each plate. Spoon about one tablespoon of syrup over each. There should be just enough to streak and flavor the pears and form a bit of a puddle around them. Some syrup will probably be left over.

Tips:

To make the dough, use cold butter. This will help to create a flaky crust.
When rolling out the dough, be sure to flour your work surface and rolling pin. This will prevent the dough from sticking.
If the dough is too sticky, you can chill it for 30 minutes before rolling it out.
When baking the cookies, be sure to watch them closely. They can burn easily.
Let the cookies cool completely before storing them. This will help to prevent them from becoming soggy.

Conclusion:

Vinschger Paarlen are a delicious and traditional Italian cookie. They are perfect for any occasion, from a casual gathering to a holiday party. With their simple ingredients and easy-to-follow instructions, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Vinschger Paarlen a try.