Starter

Tyrolean cheese 'Spatzlen'

Tyrolean cheese 'Spatzlen'

Spatzlen are made from an egg batter. Here they are prepared in their purist form as a starter.

Recipe from the farmer's kitchen

Annemarie Vallazza

Farmer from farm Lüch de Survisc

Roter Hahn/Frieder Blickle ©

Ingredients

6 persons

30 MIN.

• 400 g
  wheat flour
• 4
  free-range eggs
• 100 g
  spelt flour

Other ingredients:

1 pinch

salt

2 dspn

butter

2 dspn

cream

1 bunch

chives

250 ml

milk

Print recipe

www.roterhahn.it

Instructions - Tyrolean cheese 'Spatzlen'

• 1.

  Step
  Combine flour, eggs and salt with water to make a smooth, thick batter.
• 2.

  Step
  Bring pot of salted water to a boil.
• 3.

  Step
  Holding a colander '(Spatzlhobel') over the pot, press batter through holes to let droplets fall into boiling water. Bring the 'Spatzlen' to the boil once and remove from water. Rinse with cold water and leave to drain.
• 4.

  Step
  Melt butter in a pan, tip in the 'Spatzlen', add salt and serve with chopped chives.
•  
  Happy cooking

Annemarie Vallazza

Farmer from 'Roter Hahn Hofschank'

Lüch de Survisc in Wengen

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