Appenzell cheese pan

Name: Appenzell cheese pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 175 g Croissant noodles; 7-10 Tbsp Salt; 160 g Appenzeller cheese; 3 Onions; 2-3 stem(s) Parsley; 7-10 Tbsp white pepper; 20 g Butter or margarine

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

175 g Croissant noodles
7-10 Tbsp Salt
160 g Appenzeller cheese
3 Onions
2-3 stem(s) Parsley
7-10 Tbsp white pepper
20 g Butter or margarine

Directions

1
Cook the pasta in plenty of boiling salted water for six to eight minutes. Meanwhile grate the cheese. Peel onions and cut them into fine rings. Wash parsley, dab dry and chop finely. Drain the pasta, let it drip off and put it with half of the cheese in four preheated pans.
2
Sprinkle with remaining cheese and season with pepper. Heat the fat in a pan and fry the onions until golden brown, turning them over. Pour onions with the frying fat over the cheese noodles. Serve sprinkled with parsley
3
Tip: You can also arrange the noodles in a large pan or bowl instead of in portions. The cheese should be melted by the dish's own heat before serving. You can also place the pans in a warm oven for a few minutes or cover the dish after filling it in, so that the cheese melts better.