Achentaler layered noodles
A speciality from Krimml
INGREDIENTS (serves 4)
500g ribbon noodles
1/2 l milk
1/8 l cream
Salt, pepper,
130g each Pinzgauer, mountain cheese and cottage cream cheese
2 chopped onions
50 gram clarified butter
Chives
Cook the ribbon noodles in salted water until crisp, strain, rinse and drain. Grate all types of cheese and mix together. Bring the milk and cream to the boil, season, add the noodles, mix with cheese, fill into an oven dish and bake in the oven for 15 minutes. Fry the onions in clarified butter until brown, pour over the layered noodles and sprinkle with chives.
Guten Appetit!
