Kniddele with HERTA smoked bacon

Kniddele with HERTA smoked bacon

Meat
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Preparation time
20min
Cooking time
5min
Serving(s)
4


Ingredients

250
g flour
3
eggs
250
ml milk
1
pinch salt
200
g HERTA smoked bacon
200
ml cream
200
g Gruyère, grated
Salt, Black Pepper

Sieve the flour into a bowl, make a hollow in the middle, crack in the eggs and add the salt. Gradually work in the milk. Knead the dough thoroughly until it develops bubbles. Leave to rest for about 10 minutes. In the meantime, bring a pan of salted water to the boil. Using a tablespoon, shape the dough into dumplings and place them in the boiling water for 5 minutes.

Grease a serving dish with butter and keep warm.

Using a frying pan, fry the smoked bacon and add the cream. Season with salt and pepper.

The dumplings will rise to the surface once they are ready. Take them out of the pan and transfer them to the buttered serving dish. Sprinkle over the grated cheese and keep warm. Arrange all the dumplings like this in layers.

To finish, pour the creamy smoked bacon sauce over the dumplings and serve immediately with a green salad.

Enjoy your meal!

Recipe: Carole Schiltz

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