Description
A vibrant dish featuring Schupfnudeln, cherry tomatoes, and melted mozzarella, perfect for gatherings.
Ingredients
Scale
- 500 g Schupfnudeln
- 250 ml Kochsahne (cooking cream)
- 20 kleine Kirschtomaten (cherry tomatoes)
- 1 Knoblauchzehe (garlic clove)
- 125 g Mini-Mozzarella
- 1 EL Tomatenmark (tomato paste)
- 1 EL Öl (oil)
- ½ TL Salz
- Eine Prise Pfeffer
- Etwas Rucola (optional)
Instructions
- Heat the oil: Pour the oil into a large skillet over medium-high heat. Allow it to warm until it gently shimmers.
- Sauté the Schupfnudeln: Add the Schupfnudeln to the hot pan, ensuring they sizzle upon contact. Fry for about 4-5 minutes, turning occasionally until golden and slightly crispy.
- Add the tomatoes: Toss in the cherry tomatoes, stirring until they begin to blister and release their juicy fragrance, approximately 3 minutes.
- Incorporate the garlic and tomato paste: Press the garlic clove through a garlic press into the pan and add the tomato paste. Stir for 1-2 minutes to toast the garlic and intensify the flavors.
- Pour in the cream: Gently pour in the cooking cream, whisking to blend everything together, then season with salt and pepper. Allow the sauce to gently simmer until it thickens, approximately 3 minutes.
- Melt the mozzarella: Scatter the mini mozzarella across the top, cover the pan with a lid, and let the cheese melt and soften for about 2 minutes.
- Garnish and serve: Finish with fresh arugula if desired, and serve immediately, watching everyone dive in with eager anticipation.
Notes
You can prepare the sauce and cook the Schupfnudeln ahead of time. Use high-quality oil for frying to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg