Zillertal Semmelknödel casserole with Schinkenspeck
Ingredients for 4 persons:
For the Knödel:
200 ml milk
3 eggs
250 g cubed bread
(or dried white bread
in cubes)
1 onion
2 tbsp. butter
40 g flour
Salt
For the casserole:
1 red onion
250 g mushrooms
(white or creamed
mushrooms)
2 tbsp. canola or
sunflower oil
150 ml whipped cream
100 ml milk
2 eggs
1 pinch of nutmeg,
freshly grated
100 g Schinkenspeck
150 g Bergkäse,
grated
2 tbsp. chives,
chopped
Salt, peppert
Preparation:
For the Knödel mixture, heat the milk (caution: do not boil!) and whisk together with the eggs and a good pinch of salt. In a bowl, pour the milk and egg mixture over the bread cubes, mix thoroughly and let sit.
Peel and !nely dice the onion. Heat the butter in a pan and sauté the onion in it until transparent. Then mix the onion and the "our with the bread cubes in the bowl. Using slightly wet hands, portion the mixture and shape it into Knödel of about 5 cm
diameter each.Cook the Knödel in salted, slightly simmering water for about 10 minutes. Then lift it out of the water with a slotted spoon and put it aside on a plate.
For the casserole, peel and slice the red onion. Clean the mushrooms, cut large ones into halves or quarters. Heat the oil in a frying pan and fry the onion slices until translucent. Add the mushrooms and sauté thoroughly. Season with salt and pepper.
Preheat oven to 200 °C (upper/lower heat). Whisk together the whipped cream, milk, eggs, nutmeg, salt and pepper. Cut the Schinkenspeck into cubes.
Place the Knödel in a casserole dish and spread the sautéed mushrooms and onion slices on top. Sprinkle the Bergkäse over it, pour the cream mixture over it and finally sprinkle the speck cubes over it. Bake the casserole for 25 minutes until golden brown.
Tip: Sprinkle with chives before serving.