SEMMELKNÖDEL

Epicurean Exploits - Food and Recipes
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Semmelknödel is a CLASSIC side dish from Bavaria. Here I will present you a modern way, but the ingredients are still the same of the classic version.

This is the perfect recipy to use old white bread and it could be also 1-3 days old. Normally, Semmelknödel or bread dumpling has the size of a tennisball, but you have to be very experienced to make it in the classic way. My way is easier and taste as good as the classic dumpling. You could serve the slices immediately or like me a day later and sauté the slices shortly in butter. The “Semmelknödel” is a perfect sauce carrier.


Ingredients
5-6 buns/white bread from the day before
250ml hot milk
3 eggs
1 onion
1 bunch parsley


Preparation
http://web.me.com/martinbarz/old/berlinkitchen/Slideshow_Semmelknoedel.html" onclick="window.open(this.href);return false;

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I like it Martin. I will give it a try.

Slightly off topic…Spaetzle pronunciation. I always learned shpate-zul, but my nephew who lived in Freiburg says shpate-zluh. Is there a regional variation?

I know its a bit crazy asking a Bavarian how to pronounce anything but I’ll give it a try neener

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With audio, Chris. [drinks.gif]

Spaetzle Definition & Meaning - Merriam-Webster" onclick="window.open(this.href);return false;

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It’s Semmelnknödel neener

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That dude from Merriam Webster – he’s saying it right but he’s not a native German speaker…

I remember that we ordered a Knödel in Austria, we were visiting Innsbruck and had taken the Seilbahn up to the top of the Hafelekarspitze, where they had a restaurant. That was 20 years ago and I suspect I am still trying to digest part of it.

[cheers.gif]

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Sorry, my post was a joke, and hard to understand. It’s a quote from Karl Valentin

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I know Charlie.