INGREDIENTS
- For the spetzels:
- – Flour 0000 500 g.
- – Parmesan cheese 100 g.
- – Sal.
- – Nutmeg.
- – Eggs 5 items.
- – Milk 350 g.
Spatzles with prawns, mustards and hazelnut praline
PROCEDURE:
1. Grate the cheese as finely as attainable.
2. In a bowl, put the liquids and add the flour, salt and nutmeg. Beating avoiding lumps.
3. Add the cheese and let it relaxation for two hours.
4. Prepare dinner in boiling water.
5. For the prawns: Peel the prawns and take away the intestines.
6. Rating on a pan on one facet.
7. Transfer and add the garlic casein.
8. Grate the tomato and drain the surplus water. Warmth and season with salt, pepper and olive oil.
9. Toast the spatzle in a frying pan with olive oil, add the tomato and prawns.
10. Place within the deep plate.
11. End the leaves with hazelnut praline.
