July 15, 2017
Main Dish, Dairy, Cheese,
Eggs, Austrian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Vegetarian, Kosher Dairy more
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"This is a typical recipe from the Pinzgau in Austria. The original recipe requires "Bierkäse" (beer cheese) which is a cheese wrapped in beer soaked cloth during the ripening process. You can use any cheese that is a bit like remoudou, but if you can get a cheese ripened in a beer wrap, that would be terrific. This is nothing for the faint hearted and nothing for diet - the Pinzgau cuisine is very hearty and rich, a typical rural cuisine with few meat dishes and lots of flour, potatoes, cheese, butter and cream..."
Cube rolls and cheese.
Chop the onion and fry in 50 grams butter until brown and crispy.
Mix well with cubed rolls, cheese, chopped parsley, milk, eggs, season with salt and pepper to taste.
Set aside and let sit for 15 minutes.
Heat clarified butter or ghee in a large skillet on medium heat.
Form flat dumplings the size of an English muffin and fry until golden.
Serve hot with green salad.
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