Tyrolean recipes - farm recipes
Starter
250 g wheat flour
2 eggs
salt
1 shot of clear schnaps
125 ml milk
oil for frying
1 l hot beef stock
preparation
Put wheat flour, eggs, salt, milk and schnaps into a bowl and mix well until they form a stiff batter. Heat the oil in a pan and gently drop pea-sized balls of batter into the oil with a 'Spätzlehobel' hopper and fry briefly. Fish out the batter pearls with a slotted spoon, drip dry, leave to cool and serve in the hot meat stock.
Have fun cooking
Annemarie Kaserer
Farmer at ’Niedermair‘ near Kastelbell-Tschars, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
