Restl-Gröstl

For the Restl-Gröstl, slice the Tyrolean dumplings, finely chop the onion and clean the chanterelles.

Sauté the onion in hot oil, add the chanterelles and roast briefly, then add the Tyrolean dumplings and the penne and roast on a low heat until the chanterelles are done.

Beat the two eggs and pour them over the Gröstl. Once the eggs are cooked, season with salt and pepper and serve immediately hot.

Sprinkle with chives on the plate and grate Parmesan cheese over it.

Preparation Tip:

To the Restl-Gröstl fits excellently a green salad. The Gröstl can be varied as desired depending on the presence of leftovers.

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