Recipes
Tirtlan
Pusterese tirtlan are rye flour pancakes filled in different ways. Here is our recipe with potatoes and ricotta.
Pusteri tirtlan are a typical dish of Alto Adige cuisine which, however, has now crossed the borders of this portion of the territory, winning over all customers at the first taste. In our opinion there is nothing better than these pancakes to warm up the cold winter evenings, even if you are not lucky enough to find yourself in a refuge immersed in the snow.
Also known as tirtlen or tirschtlan , they are round-shaped pancakes filled with different fillings . The most famous are tirtlen with ricotta, but there is no shortage of variations with potatoes, spinach, sauerkraut or even desserts filled with jam, walnuts or poppy seeds. Let's first find out how to prepare them with the original recipe and the classic ricotta filling and then in the other versions. Ready?
Ingredients
For the dough
- Flour 00 – 125 g
- Rye flour – 125 g
- Eggs – 2
- Lukewarm water – 100 ml
- Oil – 2 tablespoons
- Fine salt – 1 pinch
For the filling
- Boiled potatoes – 150 g
- Ricotta – 150 g
- Onion – 1/2
- Butter – 1 tbsp
- Chives – 4 strands
- Fine salt – to taste
Preparation
How to prepare the tirtlan recipe
First, combine the two flours in a bowl. Add the salt , oil , eggs and warm water and mix with a spoon. As soon as the dough has taken consistency, transfer it to the pastry board and continue kneading for a few minutes. It should be smooth and homogeneous. Let it rest for 30 minutes under the inverted bowl.
In the meantime, finely chop the onion and brown it in a pan with butter .
Mash the potatoes , add the ricotta , the onion , flavor with the chopped chives and season with salt and pepper .
Now roll out the dough until it reaches a thickness of 1 mm . Using a plate, cut out discs with a diameter of 15 cm and place a generous spoonful of filling in the center of each, spreading it a little. If you want, you can also make smaller tirtlans with an 8 cm pastry cutter.
Cover with another disc, pressing well along the edges so that it adheres. Using a serrated wheel, decorate the entire edge by cutting as little as necessary.
In a pan, heat two fingers of seed oil . To understand when it has reached the right temperature, drop a piece of the dough: it should touch the bottom and rise immediately while frying. You can now fry the tirtlans for 2 minutes per side.
Drain them, pass them on absorbent paper and serve hot.
Tirtlan are usually served with barley soup , another typical specialty of the area.
Variants
As mentioned, there are several ways to stuff tirtlans. In addition to the one mentioned, certainly among the most popular, there are others that are equally tasty.
- Ricotta and spinach : chop 250 g of cooked spinach with a knife, mix it with 150 g of ricotta and add 1/2 onion browned in a little oil. Season with salt, pepper and nutmeg and use everything to fill the pancakes.
- Sauerkraut : brown the 1/2 chopped onion in a little oil. Then prepare a light sauce by melting a spoonful of butter together with a spoonful of flour. Add 1/2 glass of milk and cook. Mix with 250 g of sauerkraut and the prepared onion and use to fill the mixture.
For the sweet variations you don't have to indulge yourself. In addition to the classic one with jam, you can try the one with hazelnut cream.
Conservation
We recommend you enjoy these freshly made pancakes. However, if you have any leftovers, they can be kept out of the fridge for a couple of days . Heat them in the oven for a few minutes before serving.
Read also
Kaiserschmarrn: the original recipe for the Austrian dessert that will win you over!
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