Pinzgauer Kasnock\'n
easy
60 mins
60 mins
Ingredients
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Mustard
- 1 TABLESPOON Honey
- 4 TABLESPOONS Rapeseed oil
- 1 Shallot
- 250 g cherry tomatoes
- 150 g Lettuce
- 60 g Butter
- 300 g Flour
- 2 Eggs (size M)
- 150 ml Milk
- 1 Onion
- 7-10 Tbsp grated nutmeg
- 300 g Mountain cheese
- 1/2 bunch Chives
Directions
- 1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette. For the salad, wash and halve the tomatoes.
- 2
Clean, wash, shake dry and pluck the salad. For the Kasnock'n melt 30 g butter. Mix flour, eggs, milk, melted butter and salt with a wooden spoon to a smooth dough.
- 3
Beat the dough until bubbles appear. Bring about 4 litres of salted water to the boil. Rinse a spaetzle slicer or a spaetzle tray with cold water and slice the dough in portions into the boiling water or brush it through.
- 4
When the Nock'n come to the water surface, they are cooked. Lift the Nock'n out of the boiling water with a skimmer, dip them briefly into cold water and let them drain well. In the meantime peel and chop the onion.
- 5
Heat 30 g butter in a frying pan. Fry the diced onions briefly in the butter until translucent, turning them over. Add Nock'n and fry for 5-10 minutes. Season with salt, pepper and nutmeg. In the meantime cut cheese into fine cubes.
- 6
Wash the chives, shake dry and cut into small rolls. Arrange nock'n and salad. Sprinkle Nock'n with cheese and chives. Drizzle salad with vinaigrette.
Nutrition Facts
880 kcal
66 g
51 g
35 g
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