Schlutzkrapfen

Step 1: Mix 5 ½ oz fine rye flour, 5 ½ oz plain flour and ½ tsp salt in a bowl. Add 1 egg, ½ cup lukewarm water and 1 tbsp olive oil and stir to a rough dough.

Step 2: Knead for 8 minutes until smooth and firm, then wrap and rest for 30 minutes.

Step 3: Blanch 10 ½ oz fresh spinach in boiling water for 1 minute, cool under cold water, squeeze very dry and chop finely.

Step 4: Cook 1 shallot in ⅔ oz butter over a medium-low heat for 5 minutes, until soft but not coloured.

Step 5: Mix the spinach, shallot, 5 ½ oz quark or well-drained ricotta, 1 oz Parmigiano Reggiano, ¼ tsp ground nutmeg, ½ tsp salt and ¼ tsp black pepper into a thick, spreadable filling.

Step 6: Roll a quarter of the dough on a floured board until about 1 mm thin. Cut out 8 cm rounds with a cutter or glass.

Step 7: Put a heaped teaspoon of filling on each round, fold into a half-moon and press the edges firmly with your fingertips. Common mistake: overfilling; the edges will not seal and they burst in the water.

Step 8: Repeat with the rest of the dough and filling, laying the finished half-moons on a floured tray.

Step 9: Bring a large pan of water to a gentle boil with 1 tbsp salt and cook the Schlutzkrapfen in batches for 4–5 minutes, until they float and the edges are tender.

Step 10: Meanwhile heat 2 ⅞ oz butter in a wide pan over a medium heat for 3–4 minutes, until foaming, nut-brown and fragrant.

Step 11: Lift the half-moons into the butter, toss gently and serve scattered with 1 ⅜ oz Parmigiano Reggiano and 2 tbsp chives.