Recipe of the region Liechtenstein
Ingredients for 8 persons
600 g flour
1 dessert spoon of fresh water
1 pinch of pepper, salt and nutmeg
Appenzell cheese (grated)
Sour cheese (grated)
The Liechtenstein speciality based on a recipe from Myriam and Othmar Biedermann-Öhri from the Restaurant Löwen in Schellenberg.
Put the ingredients in a bowl and make a dough. Leave to rest for approx. 10-20 minutes. Then press the dough through the “Knöpfle” slicer and into boiling salted water (2 heaped teaspoons of salt). Bring the “Knöpfle” to the boil, put them in a bowl with the (grated) Appenzell and (grated) sour cheese and mix well.
Fry the onion rings in butter until they are golden yellow and then add to the dish. Serve with lettuce, potato salad or apple puree.
Tip: if the “Käsknöpfle” are too dry, add a bit of the cooking water before mixing them with the cheese.
Recipe of the region Liechtenstein »
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