Knodel: A South Tyrolean Delicacy
Have laptop, will travel. Last month, I had the great fortune of living and working in the northern most part of Italy. In the picturesque town of Bressanone, a hop, skip and a jump from the Austrian border.
Knodel (a potato and bread dumpling). It's so popular the neighboring town of Vipeteno holds a festival to celebrate it's goodness.
Suffice to say it is to die for. So, when I came home I attempted to re-create these on my own, serving up an authentic, South Tyrolean meal to a few good friends.
* This is an American's bastardization of the Famed Vipeteno, Italy's Knodel
1.5 pounds raw white potatoes - peeled and grated
1 bag Idahoan Ramano Cheese Potatoes
1/2 cup finely chopped green onions
1 cup boiling skim milk
2 tablespoons flour
4 tablespoons roasted garlic
1/2 - 1 cup Italian seasoned breadcrumbs (enough to give the dumplings substance for molding into small balls.)
~ Add the flour and egg and stir it up.
~ Make small, ping pong size balls.
~ Poach in chicken or beef broth for 15-20 minutes.
Doll them up, South Tyrolean style!
Add other ingredients, prior cooking...
- Prosciutto bits
- Or... turn them into dessert with chopped, dried apricots. (I tried this in Vipeteno and it was quite delightful.)