Name: Tùrteln
Yield: 6 servings
Cuisine: Austrian
Ingredients: 2 tablespoons sweet butter onion or 2 cloves garlic, minced (do not use if the ripieno has sauerkraut); 1 teaspoon freshly grated pepper; ½ teaspoon marjoram; 1¼ pounds rye flour; ¾ cup milk, approximately; 4 tablespoons grated grana; Peanut oil; 3 tablespoons caraway seeds; 2 pounds cabbage, spinach, or sauerkraut; 1 egg

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

If you drop the umlaut, the word goes from Italian local dialect to proper German. Tùrteln suggests the billing and cooing of birds. This lovely sound is very much in evidence in the Trentino-Alto Adige, where this recipe is from. Tùrteln borrow at least as much from the Tyrolean kitchen as from the Italian one. I tried them twice in the Dolomite mountains near Austria. The first time was in the smiling town of Ortisei, not far from Val Gardena which is the summer retreat of Italy’s Preside