Potato knöpfli on ribs

Potato knöpfli on ribs

A classic of Swiss cuisine: potato knöpfli on a bed of ribs flavoured with butter. The pan-fried golden onions sprinkled on top? Unmissable!

Ingredients

Main course For 4 people

250 g of flour

1 teaspoon of salt

2 eggs

1.5 l of milk

1 litre of sparkling mineral water

450 g non-cooked potatoes

salt

pepper

nutmeg

500 g of ribs

2 onions

4 tablespoons of butter

How to proceed

Preparation:

ca. 40 minutes

Pour the flour and salt into a bowl. Incorporate the beaten eggs with milk and mineral water. Knead the dough until bubbles form. Finely grate the potatoes. Squeeze them well and add them to the dough. Season with salt, pepper and nutmeg. Remove the rib leaves from the stems. Cut the stems into approx. 1 cm, the leaves in bite-sized pieces. Halve the onions and cut them into thin slices.

Brown the onions in a pan without adding fat and set aside. Boil the stalks of the coasts in salted water for approx. 2 minutes. Add the leaves and continue cooking for 1 minute. Remove the ribs with a slotted spoon and mix them with half the butter. Salt, pepper and keep warm. Gradually transfer the chnöpfli dough into the special sieve and drop it into the cooking water of the coasts. As soon as the knöpfli come to the surface, remove them with a slotted spoon and let them drain well. Mix them with the remaining butter and season with salt and pepper. Serve on the ribs and sprinkle with the onions set aside.


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