I feel a little awkward. For two reasons.
First, I had a sincere desire to, in the German cycle, add more than one recipe. I also had planned vegetarian arrangements of several of them. I failed.
Secondly, I had to put an entry on the blog no later than Friday.
It’s Sunday. And there is one recipe.
I can only blame the weather, sunny, full of summer, which does not allow the seat in the house. The legs seems themselves carry willing body to the park. And opening the laptop is almost heroic effort. I hope that the weather spoil you too, so that you understand the reluctance to spend time in a stuffy room at the monitor.
And I failed also because German cuisine is terribly heavy. Although foreigners complain about the Polish bigos, tripe or bread with lard. But, I assure you that if you compare the German plates buried under fried meat, sausages, potatoes in any form and pounds of sauerkraut – Polish cuisine is light as a feather.
But, but … today, going with F1 into the wild lands of Hockenheim, I present you the Badische Schupfnudeln. Dish comes from the area of Baden-Baden and it is a simple potatoe noodles.
However, the Badische Schupfnudeln are in addition to many dishes of pork, lamb, but also to sauerkraut or raw cabbage dishes.
I had them with stewed mushrooms and garlic yogurt sauce. And it still felt “overeating”.
Enjoy the Badische Schupfnudeln.
0.5 kg of potatoes
2 tablespoons flour (I gave besan, but regular wheat flour also can be)
2 egg yolks
1 teaspoon freshly ground nutmeg
Salt to taste
2 tablespoons ghee, coconut oil or butter (for frying)
- Boil the potatoes in their skins. When they are soft, peel the skins and grind potatoes.
- Add the egg yolks, flour, nutmeg and salt. Knead the dough, if necessary, adding the flour.
- Put dough aside for 15 minutes, preferably in the refrigerator.
- Divide the dough into 20 – 24 pieces (can be more, noodles are quite large). And form cylinders.
- Heat the fat in a frying pan, then fry the noodles till they are golden brown.