Baked Tomato Buttons with Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, type 405
- 1 teaspoon, heaped salt
- Black pepper, finely ground
- 3 egg (s)
- 300 ml tomato puree, unseasoned
- 200 g cheese (Alläu Emmentaler), freshly rated
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Mix salt, flour and pepper and add the remaining ingredients. Mix everything thoroughly with the help of the electric mixer (dough hook).
- Lightly salt the water and bring to the boil. Place a button plane on the pot and rub a third of the batter into the boiling water. Bring the water back to the boil and let the Knöpfle simmer for a moment, then skim off and drain in a colander. Proceed accordingly with the rest of the dough.
- Rinse the finished buttons under cold water so that they lose the excess starch and do not stick together. When they are dry, melt the butter and toss the knöpfle in it, finally sprinkle with the cheese and stir in with a wooden spoon.
- A colorful salad plate goes well with it.
- Or you can serve it without cheese as an accompaniment to briefly roasted meat and fresh leaf spinach.
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