The potatoes are boiled, peeled and strained (or pressed through a grater) and kneaded with egg, flour, nutmeg and salt to a firm smooth dough. Cut off smaller pieces, form thumb-thick rolls and cut off pieces about 2 cm long. Roll them once more in flour so that they do not stick together. Fry the pauntzes in a frying pan in hot clarified butter until they are brown all over and then briefly steam them with the lid closed.
They are eaten with apple puree, sauerkraut or (butter) milk. They got their name because they are so short and thick.
Tip: Instead of clarified butter, you can also use butter in most cases.
Related Recipes:
Small PastelMake a kneaded dough from the ingredients listed, wrap and refrigerate for half an hour, then divide in half...
Central Swiss Pear DoughnutsFor doughnuts there are very numerous variants: the present recipe comes from Sachseln in the canton of...
Bone Broth with SpaghettiThe bones are washed and put on to boil in 1, 5 l of tap water. Clean the vegetables, cut half of them and add...
Chicory Wrapped in Ham with Chive Cheese SauceCut chicory in half lengthwise, cut out stem generously. Clean apple, remove core, cut in half and divide into...
Mushroom Ragout with Wild Garlic Mashed PotatoesFor the mashed potatoes, cook potatoes with closed lid in boiling salted water or steam for 20-25 minutes...
Honey-Cinnamon Cakes with Strawberry-Rhubarb CompoteFor the honey-cinnamon buns with strawberry-rhubarb compote, first dissolve yeast in half of the lukewarm milk...
Baked Powidltascherl on Rhubarb RagoutFor the dough: Strain the potato. Add sugar, semolina, cottage cheese, egg yolks, salt and flour to the...
Fish Fillets with Potato CrustChive sauce: mash Cantadou with a fork, stir with the remaining ingredients, season. Fish: Rub dry with...
Earth Apple Gnocchi, Basic RecipeRemove the peel from the potatoes, cut them into large pieces and cook them in boiling hot salted water. Drain...
Calf’s Liver with Quince and Balsamic Vinegar ShallotsRinse the calf’s liver, rub dry and remove any veins. Peel the shallots and sauté in 2 tsp. clarified...