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Buckwheat dumplings with mountain cheese & leek

Posted on by Foodie
Wine with the meal Buckwheat dumplings with mountain cheese and leek on an alpine table, Chardonnay from South Tyrol, alpine decoration and side dishes.
11
Nov
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Fine Alpine cuisine meets wine and food

Wine with food stands for the combination of refined dishes and perfectly matched wines. These buckwheat dumplings, combined with tangy mountain cheese and tender leek, present a traditional dish of Alpine cuisine in a modern, vegetarian version. The crunchy structure of the buckwheat harmonizes wonderfully with the creamy texture of the mountain cheese, while the leek adds a refreshing vegetable component. In addition, the fine nuttiness of the buckwheat gives the dish character and depth, making it a convincing starter as well as a light main course. The harmony between wine and food reaches a new level here: mineral and fresh wines emphasize the alpine origin and bring elegance to every composition. A dish that perfectly reflects the philosophy of “wine with food” with its hearty flavors and complexity and is satisfying without weighing you down.

Ideal wine accompaniment: Chardonnay Alto Adige DOC (Alto Adige, Italy)

The South Tyrolean Chardonnay DOC is an excellent match for these buckwheat dumplings. Its style is characterized by fine fruit, light mineral freshness and a creamy mouthfeel that elegantly absorbs the aromatic density of the mountain cheese. The fine apple, pear and citrus notes emphasize the nutty buckwheat, while the light wood barrel spice and refreshing acidity structure ensure a long, harmonious finish. This Chardonnay masterfully balances out the richness of the dish, emphasizes the freshness of the leek and, with its structure, ensures that every bite is a moment of pleasure. The result is a culinary combination that unites both tradition and modernity on the plate and in the glass.

Further wine recommendations for this dish

Chablis AOC (Burgundy, France)
This Chardonnay from Chablis brings striking minerality and freshness to the glass. The clear, citrusy notes and fine structure harmonize perfectly with the nuttiness of the buckwheat. The lively acidity supports the creamy components, while the typical stone hue lends the dish an elegant edge.

Pinot Gris Baden QbA (Baden, Germany)
A Pinot Gris from Baden expresses melting, slightly nutty aromas and ripe fruit such as pear and quince. Its fullness plays around the spicy mountain cheese, while the acid structure provides freshness. It remains restrained and unobtrusive, allowing the dish itself sufficient room to develop.

Grüner Veltliner Kamptal DAC (Kamptal, Austria)
Grüner Veltliner from Kamptal impresses with its freshness, delicate pepper and herbal notes. Its piquant, tart character emphasizes and activates the aroma of leek, while the gnocchi are velvety embedded. The typical juiciness and depth promote harmony and ensure a long, spicy finish.

Collio Friulano DOC (Friuli, Italy)
This Italian white wine presents aromas of almond, pear and fresh herbs. The fresh, slightly bitter note of Friulano gives the gnocchi a refined contrast of flavors. The pleasant structure balances the power of the cheese and emphasizes its Alpine origins with Italian sophistication.

Chenin Blanc WO Stellenbosch (South Africa)
A Chenin Blanc from Stellenbosch brings notes of white flowers, apricot and fine spicy minerality. Its freshness and aromatic intensity are an ideal match for the hearty character of the cam. The well-integrated acidity and dense fruit particularly emphasize the creamy cheese and add an exotic element to the dish.

The recipe:

Wein zum Essen Buchweizennocken mit Bergkäse und Lauch auf alpenländisch gedecktem Tisch, Chardonnay aus Südtirol, alpine Deko und Beilagen.

Buchweizennocken mit Bergkäse & Lauch

Diese Buchweizennocken sind eine raffinierte, vegetarische Variante der Alpenküche, vereint mit würzigem Bergkäse und Lauch. Die besondere Textur des Buchweizens, kombiniert mit der cremigen Käsefüllung und dem dezent süßen Aroma von Lauch, bietet ein herzhaftes und dennoch leichtes Geschmackserlebnis. Perfekt für Genießer und Weinliebhaber.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main course, Appetizer
Cuisine Alpine cuisine, Italian, vegetarian
Servings 2 Personen
Calories 380 kcal

Cooking utensils

  • 1 Schüssel
  • 1 Schneidebrett
  • 1 Kochmesser
  • 1 Nockerlhobel
  • 1 Topf

Ingredients
  

Buchweizennocken

  • 100 g Buchweizenmehl
  • 1 Ei
  • 70 ml Milch
  • 1 Prise Salz

Füllung & Gemüse

  • 70 g Bergkäse
  • 1 kleiner Lauch
  • 10 g Butter

Finish

  • Pfeffer frisch gemahlen
  • etwas Schnittlauch

Preparation
 

— Nocken zubereiten —

  • Buchweizenmehl mit Ei, Milch und Salz zu einem glatten Teig verrühren
  • Wasser salzen und zum Kochen bringen, Teig portionsweise durch Nockerlhobel ins Wasser geben
  • Nocken ziehen lassen und herausnehmen

— Füllung & Gemüse —

  • Lauch in feine Ringe schneiden, in Butter glasig dünsten
  • Bergkäse reiben
  • Nocken mit Lauch und Bergkäse auf Tellern anrichten

— Finish —

  • Nach Geschmack mit Pfeffer und Schnittlauch bestreuen

Empfohlene Beilagen:

  • Feldsalat mit Kräuterdressing
  • Kartoffel-Karotten-Gratin
  • Frisches Baguette

Nutritional values per portion

Calories: 380kcalCarbohydrates: 35gProtein: 18gFat: 18g
Keyword Alpine cuisine, Mountain cheese, Buckwheat, Leek, Vegetarian, Wine accompaniment
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