Tyrolean Punchnock

Name: Tyrolean Punchnock
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small onion (about 60 g); 3 TABLESPOONS Butter; 350 g Toast; 100 g Parmesan cheese; 100 g Mountain cheese; 4 Eggs (size M); 200 ml Milk; 4 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 1 collar red and green spring onions

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small onion (about 60 g)
3 TABLESPOONS Butter
350 g Toast
100 g Parmesan cheese
100 g Mountain cheese
4 Eggs (size M)
200 ml Milk
4 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g cherry tomatoes
1 collar red and green spring onions

Directions

1
Peel and finely dice the onion and fry it with 1 tablespoon of butter in a small pot until transparent. Cut the crust off the toast. Grate the Parmesan finely. Cut bread and mountain cheese into fine cubes and put them in a bowl with Parmesan cheese.
2
Whisk eggs and milk and add to the bowl with the steamed onions and flour. Season with salt and pepper and knead everything into a smooth dough. Bring plenty of salt water to the boil in a large pot.
3
Dip 2 tablespoons into lukewarm water, use it to make cams on the dough and put them into the boiling water. Cook the noodles for 5-6 minutes until they float in the pot. Take them out and let them drain.
4
Wash and halve the tomatoes. Clean spring onions, cut off green ends 6-10 cm, wash and halve lengthwise. Heat 1 tablespoon butter in a coated pan. In the meantime cut the spring onions in half crosswise.
5
Add spring onions and cherry tomatoes to the pan. Fry for approx. 5 minutes over a low heat, stirring gently from time to time. Season with salt and pepper. Heat 1 tablespoon of butter in another large frying pan.
6
Fry the Kasnocken for about 3 minutes while turning them golden brown, season with salt and pepper. Arrange vegetables and Kasnocken on preheated plates.