Mondseer cheese noodles with roasted onions and pear sauce
Ingredients
| 250 g | WOERLE Mondseer hay milk cheese |
|---|---|
| 750 g | potatoes |
| 3 | egg yolk |
| 150 g | all-purpose flour |
| 50 g | wheat semolina |
| 150 ml | whipped cream |
| nutmeg, grated | |
| 2 | onions |
| 800 g | pears |
| 2 | cinnamon sticks |
| 2 EL | Sugar |
| 2 TL | lemon juice |
| 25 ml | white wine |
| clarified butter | |
| Flour | |
| Butter | |
| Salt |
Preparation
Boil the potatoes, peel them and press them through a potato ricer while they are still hot. Mix in the egg yolk, flour, semolina, pinch of nutmeg and pinch of salt and knead into a smooth dough, cover and leave to rest for 15 to 30 minutes.
Shape the dough into finger-thick rolls on a floured work surface and cut into small pieces. Use your hands to form noodles with pointed ends. Place in the boiling salted water and let it simmer for a moment.
Melt the butter in the pan and fry the cooked and drained Schupfnudel on both sides. Pour whipped cream over and sprinkle with grated cheese. Melt the cheese to create a creamy sauce.
For the fried onions, peel the onions and cut into thin half rings. Mix with 2-3 tablespoons of flour and roast in hot clarified butter. Drain on kitchen paper.
For the pear sauce, peel and core the pears, then finely dice. Place in a small saucepan with the cinnamon sticks, sugar, lemon juice and white wine and cook until tender. Puree finely and serve with the cheese Schupfnudel with roasted onions.
