Sunday, 10 April 2011

Recipe V - German Schupfnudeln with Cheese and Onions

A typical German pasta... Although German food is not so well-known apart from Sausage and Sauerkraut, there are some decent gems. It is not so difficult to make the noodles yourself in this recipe:

Ingredients for the noodles:
1 Kg flour (sieved)
1 Kg potatoes for boiling (grey-brown)
4 eggs
1/2 teaspoon nutmeg
3-4 teaspoons salt
Pinch of pepper
Extra flour for the hands and cutting board.

Recipe for the noodles:
Peel and boil the potatoes, let them cool down then grate them into small pieces. Add them to all the other ingredients and knead until they form a consistent dough. Don't forget to keep your hands and the cutting board well-floured.
Having left the dough for about half an hour to settle, flour your hands once more and pull off small bits of the dough and roll it into "worms" of about 1 cm wide. Cut them at about 4 cm intervals and put them in a floury bowl for a while.
They *should* take on a plumper shape after sitting around for a while.
Once you have all your Schupfnudeln, they are ready for cooking. But first...

Ingredients and handling for the accompaniment:
Grate 300g Maasdamer or Emmental cheese (or any hardish yellow cheese you prefer, for example Cheddar or Edam)
Cut a large onion into segments.
Crush three cloves of garlic with the side of a knife and then cut into small pieces.

Cooking instructions:
Germans like to boil their Schupfnudeln, but I prefer lightly frying them in butter, so put a slice of butter into the pan with some olive oil and wait until it has melted. Put the Schupfnudeln in now, before the oil is piping hot, to avoid getting burned.
Once the oil is at its full temperature, add the onions. After about 5 minutes, they should be satisfyingly brown and almost ready for eating. Now, add your cheese and allow that too to melt into a brownish colour, wrapping itself around the noodles.
Germans are not the most adventurous cooks and would not eat this with much else. Just a LOT of this. I would make a Bolognese sauce (with beef mince and ragout) to go with it.
This is good, wholesome country food, so drink whatever you like with it. I love it with a cold red-fruit juice!

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