Austrian dumplings called kni¶dels are typically made from old bread. The favorite among them is the Kaspresskni¶del, a fried version made with a pungent Alpine cheese called Sauermilchkase and often served in a bowl of beef broth or alongside sauerkraut in some parts of the country. Cookbook author and Austrian regional cooking expert Ingrid Pernkopf said the recipe can vary, but her secret ingredient is a healthy amount of chives added just before serving.
Read theentire article here: The Wall Street Journal
posted by Tiffany Haslacker