'Käseknöpfle', a hearty pasta-like dish with melted cheese, according to the prescription of Myriam und Othmar Biedermann-Öhri, the host couple of restaurant zum Löwen in Schellenberg.
Ingredients (for 8 people)
- 600g flour
- 8 eggs
- 1dl fresh water
- a pinch of pepper
- a pinch of nutmeg
- a pinch of salz
Place the ingredients in a bowl and mix them into a dough.
Leave for 10-20 minutes. Then pass the dough through the special grater ('Knöpflehobel') into boiling, salted water (2 heaped tablespoons of salt).
Leave the small pieces of dough in the boiling water for a couple of minutes, then place them in a bowl, add grated Appenzeller cheese and grated sour cheese, and mix together.
Fry onion rings in butter until they are golden, then place these on top of the dish and serve.
Traditional side dishes are green salad, potato salad and apple sauce.
If the Käsknöpfle are too dry, add a little hot water before mixing in the cheese.
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