Appenzell cheese pan

For 4 pans
  • 175 g croissant noodles
  • Salt
  • 160 g Appenzeller cheese
  • 3 Onions
  • 2-3 stem (s) Parsley
  • white pepper
  • 20 g Butter or margarine
20 minutes
Cook the pasta in plenty of salted boiling water for six to eight minutes. Meanwhile grate cheese. Peel the onions and cut into fine rings. Wash the parsley, pat dry and finely chop. Drain the pasta, drain and divide with half of the cheese into four preheated pans. Sprinkle with the rest of the cheese and season with pepper. Heat the fat in a pan and fry the onions until golden brown while turning. Pour the onions with the frying fat over the cheese noodles. Serve sprinkled with parsley
Tip: You can also serve the pasta in a large pan or bowl instead of in portions. The cheese is supposed to melt due to the dish's own warmth before it is served. You can also put the pans in the warm oven for a few minutes or cover the dish after filling so that the cheese melts better
1 Pans approx:
  • 370 kcal
  • 1550 kJ
  • 17 g protein
  • 17 g fat
  • 32 g carbohydrates


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