Hexenschlucker. ‘You’re from South Tyrol? – I love it’ Most of the Germans reply. Those of you who know it know how beautiful it is. Great landscape during every season, amazing food and wine. What else do you need?
A lot of people have been asking me for typical Southtyrolean dishes and most of the times I can tell a few. Lately I’ve found this delicious recipe called ‘Hexenschlucker’ which look like big ravioli. On Instagram people have asking me for the recipe. There you go. The original recipe is with porcini mushrooms but I replaced them with champignons.
SOuth Tyrolean “Hexenschlucker”
For 4 people you need:
for the dough
300 g flour
2 eggs3 tablespoons oiltepid water and salt
for the filling
500 g champignons or porcini mushrooms (fresh, substitute dried )
½ onion, finely chopped
1 clove of garlic
½ tsp flour Parsley, chopped
80 g butter
2 cloves of garlic
Knead all the dough ingredients to a medium-stiff dough, which you leave resting for one hour. In the meantime, chop the mushrooms and fry with butter, onion and garlic. Sprinkle with flour and leave it cook for a bit. In the end, sprinkle the mushrooms with parsley. Put the dough on a floured surface and pull the pasta into a thin sheet. Cut round circles and put the mushroom mass in the centre. Close it with another small pile and press the edges together. Cook them for five minutes easily in salt water. Meanwhile cook the butter with garlic gloves and remove them when they become brown. As soon as the Hexenschlucker are cooked fry them for a bit in the butter until they become crusty.