Schupfnudelpfanne

Name: Schupfnudelpfanne
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 Sachet (pour 2-3 portions et 0,25 l de liquide) Schupfnudeln; 350 g Leeks (leek); 40 g Bacon; 1 medium sized vegetable onion; 3 Tomatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

1 Sachet (pour 2-3 portions et 0,25 l de liquide) Schupfnudeln
350 g Leeks (leek)
40 g Bacon
1 medium sized vegetable onion
3 Tomatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Package contents Stir the potato noodles with a whisk into 1/4 litre of cold water. Leave to swell for about 5 minutes. Form dough into a thin roll, cut into pieces and shape into finger-thick potato noodles. Clean, wash and cut the leek into small pieces. Cut the bacon into small pieces as well. Peel and slice the onion. Wash, clean, quarter and seed the tomatoes. Chop the flesh into small pieces. Heat 1 tablespoon of oil in a pan. Fry the leek and onion slices for about 5 minutes, turning them over. Season with salt and pepper. Heat the remaining oil in another coated pan. Leave the bacon in it until crispy. Add potato noodles. Fry until golden brown, turning carefully. Add the tomatoes and fry briefly. Fold in the onion vegetables. Serve with a dash of crème fraîche. Wash the chives, dab dry, cut into small rolls and sprinkle over them. Serve garnished with parsley
2
Basket: Villeroy & Boch
3
Pan: Küchenprofi