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Tirtlan with curd cheese filling
This rural speciality from the Pustertal Valley is still an important part of South Tyrolean cuisine today.
Tirtlan are always very popular at every folk festival, in pubs and gourmet farms in South Tyrol. Curd cheese is not the only filling used. Sauerkraut, mashed potatoes and spinach also make excellent additions.
Tip: Tirtlan are often served with barley soup or other soups and are also served at Törggelen.
The recipe
Ingredients for about 10 pieces:
A famers' delicacy from Pustertal
Kompatscherhof
A famers' delicacy from Pustertal
Internet Consulting - Jochen Hinteregger
A famers' delicacy from Pustertal
Hotel Schwarzenstein - Michael ZimmerhoferDough:
- 100 g rye flour
- 150 g wheat flour
- 1 tbsp oil
- 1 egg
- a little lukewarm milk
- Salt
Filling:
- 1 tbsp butter
- 30 g onion, finely chopped
- 250 g curd cheese, dry and strained
- 100 g potatoes, boiled and strained
- 1 tbsp chives
- Salt and pepper
Preparation:
Mix the ingredients for the dough and knead into a smooth, supple dough. Cover and leave to rest for approx. 30 minutes.
For the filling, briefly sauté the finely chopped onion in the butter and leave to cool. Then add the curd cheese, potatoes and chives and season with salt and pepper. Roll out palm-sized sheets and spread the filling in the centre, place another sheet of dough on top, press the edges down firmly and flatten with a pastry wheel.
Fry the tirtlan in the hot fat, floating on both sides, until they are light brown. Drain on kitchen paper.
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