South Tyrol Vinschgau | Latsch - Martell Valley
Sweet and juicy // Val Venosta apricot dumplings
Some things taste so good that you want to make them yourself. If you're looking for a suitable recipe, you'll find it here...
One person's apricot is another person's apricot, depending on the region and their habits. In northern Italy or South Tyrol, more precisely in the Vinschgau Valley, apricots enjoy a special status. With a long tradition, a wide variety of processing methods and the sun-kissed, juicy taste of this popular fruit, it is worth a trip to South Tyrol in the Venosta Valley in itself.
It is often used as a refreshing summer fruit on its own or refined into an almost legendary roasted apricot dumpling. That's why you'll find a recipe here, not just any recipe, but the recipe from your host Robert Martin and his son Johannes from the hotel of the same name at Martin's in Laces in the beautiful Venosta Valley.
Vinschger apricot dumplings made from curd cheese dough are best tried right away...
The ingredients:
60 g soft butter
1 egg
250 g quark
120 g flour
1 heaped tablespoon of fine semolina
approx. 18 beautiful Venosta Valley apricots
approx. 18 lumps of sugar cubes
For melting:
100 g butter
80 g sugar
80 g breadcrumbs
Beat the butter and egg until fluffy.
Add the quark, flour and semolina and knead.
Pit the apricots and add a lump of sugar cube in place of the pit.
Divide the dough into equal portions (approx. 18)
and, with well-floured hands, shape the dough pieces
around the Venosta Valley apricots.
Cook in plenty of salted water for approx. 10-15 minutes.
Melt the butter in a pan, fry the sugar and breadcrumbs and briefly toss the finished apricot dumplings in it.
And the Vinschgau Valley apricot dumpling dessert is ready.
Enjoy!
