Herb-curd dumplings

The enchanting Mountain guesthouse BRIOL is located at over 1300 meters altitude with a view of the impressive Dolomites in South Tyrol. The historic house can be found in the middle of the mountain, far away from the hustle and bustle of everyday life. High up, a number of different houses are nestled into the slopes like swallows' nests. Johanna Fink is the fourth generation to run the house and welcomes guests with her extremely warm and charming manner. A natural pond fed by spring water and two modern wooden houses complete the successful ensemble of tradition and modern hotel industry.

The house is particularly well-known and popular for its exceptional cuisine full of regional and fresh delicacies. In addition to hotel guests, day-trippers also like to stop here. We were there for a few days and, when we got home, a recipe recooked.

Really highly recommended!

Recipe: Herb-quark dumplings

With parmesan and melted butter on vegetable bed

Ingredients for 10 dumplings:

– 100 g soft butter

- 2 eggs

– 400g ricotta

- 100 g flour

– fresh and finely chopped herbs (rosemary, sage, thyme)

- Salt and pepper

Ingredients for serving:

Parmesan, grated or shaved melted butter
Chive rolls
Vegetable mixture according to season (e.g. cherry tomatoes, young carrots, eggplants, zucchini), chopped and briefly steamed or raw edible flowers and mountain herbs

Here we go:

Mix the butter and eggs well, then stir in the ricotta and flour. Fold the chopped herbs into the dough and season with salt and pepper. Then cover the dough and leave it to rest in the fridge for 1 hour.

Using two tablespoons, form dumplings from the dough, place them in boiling water and cook for 10 minutes. Serve the dumplings with Parmesan, on a bed of vegetables, garnished with edible flowers and herbs and drizzled with a little melted butter.

Enjoy the meal!