Ingredients for 4 servings:
1 jar (700 g) sweet cherries
Clove and cinnamon powder
3 tsp cornflour
500 g potatoes
1 egg (size M)
70 g semolina
4 tbsp flour
Salt
Nutmeg
50 g butter
Flour for the work surface
Cinnamon and sugar
Accessories:
Potato ricer or alternatively potato masher.
Preparation:
1. Cook the potatoes in their skins. Put the cherries with their juice into a saucepan and briefly bring to the boil. Mix some juice with starch and thicken the cherries with it. Add season with clove and cinnamon powder.
2. Peel the cooled potatoes and press them through a press. Knead into a dough with the egg, semolina, flour, salt and nutmeg. Roll small pieces into noodles on a floured surface. Cook them in plenty of salted water in batches (when they are cooked, they float to the surface). Drain and fry in butter until golden brown, roll in cinnamon and sugar and serve with the cherries.
Preparation time approx. 20 minutes
Nutritional values per portion approx.:
calories: 436
Joule: 1824
Protein: 7,3 g
Fat: 12.7 g
(FoodCentrale by ddp images)
