SCHUPFNUDLA À LA BURG

SCHUPFNUDEL DOUGH


500g floury potatoes (boiled and cooled)
100g flour
30g semolina
1 egg
pinch of salt

INGREDIENTS

• wild garlic
• cherry tomatoes
• feta cheese
• parmesan cheese
• pine nuts
• parsley

HOW IT WORKS

Firstly, boil the potatoes until soft, peel, press through a potato ricer and leave to cool. On a work surface, mix the potatoes with the remaining ingredients (flour, semolina, egg, pinch of salt) and knead into a soft dough. Leave the dough to rest briefly.

Sprinkle the work surface with a little flour, separate a small amount of the dough, divide it into small pieces (approx. 2 cm thick) and roll the pieces into evenly shaped Schupfnudeln. Leave the dough to rest briefly.

Boil the Schupfnudeln in salted water for about 5-10 minutes until they float to the surface. Remove the Schupfnudeln from the salted water with a slotted spoon and drain well.

Sauté the sliced tomatoes in a little olive oil until translucent and add a pinch of salt. As soon as the tomatoes are translucent, add the Schupfnudeln and wild garlic. Finally, place the mixture in a casserole dish, sprinkle with feta, grated Parmesan and bake in the oven until golden.

Garnish with parsley and pine nuts to finish.

We wish you bon appétit!