Sift flour onto the work surface, mix with semolina and form a small hollow. Beat eggs into the well and knead together with the remaining ingredients to form a smooth, pliable dough. Wrap in plastic wrap and let rest in the refrigerator for 1-2 hours. Then roll out the dough thinly on a floured work … Read more
For the bolmentosche (curd cheese pancake), mix eggs, milk, sour cream, lemon zest, vanilla sugar and curd cheese until smooth. Beat the egg whites with a pinch of salt until stiff and fold into the yolk mixture alternately with the flour. Fold in raisins if desired. Melt enough butter in a suitable ovenproof dish, pour … Read more
Cut the shortcrust pastry into three circles of 15 cm Ø, place in the cake tin, prick the bottom several times with a fork and press down the edge. Cut off the excess dough and line the pan with baking paper. Place a piece of aluminum foil on top of each pastry and press down … Read more
For the pasta dough knead together wheat semolina, flour, eggs, olive oil and a little salt to a firm, smooth dough, wrap in foil and let rest in the refrigerator for at least 30 minutes. For the ricotta filling, mix lightly sauteed diced onion with all remaining ingredients, season with salt, pepper and freshly grated … Read more
Peel and finely chop the onions. Peel the potatoes and cut into cubes (2 x 2 cm). Melt the butter in a saucepan and sauté the onion cubes until translucent. Add the potatoes, fry briefly and then pour in the stock. Simmer for about 30 minutes until the potatoes are soft. Pluck the cress. Stir … Read more