Pinzgau casnock

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Whisk eggs, 150 ml water and milk. Sift flour on top, add 3/4 teaspoon salt and knead to a smooth dough with the whisk of the hand mixer. Cover and leave to swell for about 1 hour

2. 2

   Finely dice the cheese. Peel and finely dice the onion. Press the dough in three portions through a spaetzle press directly into plenty of boiling salt water. Bring to the boil and simmer at medium heat for 2-3 minutes (until the noodles float on top). Lift out the noodles with a ladle and put them into cold water, quench

3. 3

   Pour the cams into a sieve, drain well. Put butter in a large pan, add onion and fry until transparent. Add cams and sauté while turning. Meanwhile, wash the chives, shake them dry and put some stalks aside for garnishing. Cut the rest of the chives into fine rolls.

4. 4

   Mix the cheese under the hot cams, sprinkle with chives and serve. Garnish with chives

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
680 kcal

CARBS
72 g

FATS
29 g

PROTEINS
29 g