Styrian "Kaspressknödl"

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Ingredients for 4 people

• 250 g stale bread rolls or white bread

• 300 ml milk

• 150 g Steirer Almkäse (or other mountain cheese)

• 1 bunch of mixed herbs (e.g. tarragon, chives, parsley, chervil)

• 1 onion

• 50 g bacon

• 30 g butter

• 1 egg

• Salt

• Pepper

• Grated nutmeg

• 50 g clarified butter

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1. 250 g stale bread rolls or white bread, 300 ml milk. Knife, cutting board, saucepan, bowl, cooking spoon, clean tea towel. Cut the bread rolls or white bread into small cubes. Heat the milk and pour over the bread cubes, stir and leave covered for 30 minutes.

2. 150 g Steirer Almkäse, 1 bunch of mixed herbs, 1 onion, 50 g bacon. Knife, chopping board. In the meantime, finely dice the cheese. Rinse the herbs, shake dry and chop finely. Peel the onion and remove the rind from the bacon. Dice both finely.

3. 30 g butter, 1 egg, salt, pepper, grated nutmeg. Pan, spatula. Heat the butter in a pan and sauté the onions and bacon. Add to the soaked bread. Add the egg, chopped herbs, diced cheese, salt, pepper and grated nutmeg. Mix everything well.

4. 50 g clarified butter. Pan, spatula. Form about 8 small dumplings from the mixture, preferably with moistened hands. Heat clarified butter in a pan, flatten the dumplings a little and fry in the hot lard for about 10 minutes on both sides until golden brown.