Yet another Pinzgauer culinary delight: Kaspressknoedl. It is a dumpling made of chopped old bread and cheese.
- 2 tbsp parsley
- 250 g chopped old bread
- 125 ml milk
- 100 g beer cheese
- 50 g alp cheese
- 100 g tilsit
- 3 tbsp butter
- 0,5 tsp salt
- 2 pc egg
- 1 pack clarified butter
- 3 turn pepper
- 1 pc onion
- 1 pot
- 1 bowl
- 1 utility knife
- 1 cutting board
- 1 spatula
- 1 pan
Put the butter into the pot, dice the onion and stew it in the pot.
Add the parsley and stir it in.
Stir the chopped old bread and the cheese in the bowl and dash it with the wet ingredients (milk based mixture and eggs) from the pot.
Knead all the ingredients in the bowl
Repeat the following steps, until the mixture is processed:
- Moisten your hands
- Take a handfull of the dumpling mixture and mold it into a dumpling
- Flatten the dumpling, that it looks like an icehockey puck.
Pour clarified butter fingerbreadth into the pan and heat it up.
Deep-fry the dumplings until they are brown
Flip and continue deep-frying the dumplings until the other side gets brown.
die eier fehlen bei der zubereitung ;)
Danke für den Hinweis!