Achentaler Schichtennudeln
A specialty from Krimml
INGREDIENTS (for 4 people)
500g ribbon noodles
1/2 liter milk
1/8 l cream
Salt, pepper,
130g each of Pinzgauer cheese, mountain cheese, and cream cheese
2 chopped onions
50 grams clarified butter
chives
Cook the ribbon noodles in salted water until al dente, strain, rinse, and drain. Grate all the cheeses and mix together. Bring the milk and cream to the boil, season, add the pasta, mix with the cheese, pour into a baking dish and bake in the oven for 15 minutes. Fry the onions in clarified butter until brown, spread over the pasta and sprinkle with chives.
Enjoy your meal!
