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Printed from https://writing.com/main/books/entry_id/1072722-19-Flamm-Brezn-yummy-super-quick-carbs
Rated: 13+ · Book · Food/Cooking · #2313608
Old Place, New – carb-loaded! – Soul Food
#1072722 added June 16, 2024 at 11:57am
Restrictions: None
19. Flamm-Brezn (yummy, super-quick carbs)





New York City is not only a melting pot of cultures but also of food*Idea*: Cronut, Cragel, Brookie, Italian Risotto and Chinese mushrooms, to name just a few I tried over there.*Angelic*

This dish, which I found in German-Italian cook Stefano Zarrella's "Unbelievably Quick"(ly made; only in German), fits just perfectly as it unites a German Pastry Staple, (Lye) Pretzel (= Brezn), and a French / Alsace Staple, Tarte flambée (= Flammkuchen).*Idea*

Most people – at least over here in Germany/Europe – have the ingredients (except the pretzel, I suppose) at home, anyway. So it happens that this is also a great use-up-and-make-space-in-the-fridge recipe. *Idea*

Also, this is something my novel / story series FMC, Laura, would shake out of a clogged brain gyrus. *Laugh*

Granted, I was a bit doubtful about frozen pretzels*Confused*, but to my great surprise the first five ingredients were natural, means something a baker would use when making them fresh.*Shock2* Granted, they contain quite a bit of chemicals (= which are NOT used in hand-made pastry*ExclaimR*), too, but since I don't eat this on a regular basis, this is negligible.*Idea*

Also, it took me exactly the time given in the recipe*Shock2* – means no hours-long chopping meditations for you, just whipping up => into the oven.*ThumbsUpGreen*




Serves:
2-3 servings à 2 pretzels... and believe me, those babies sate quickly, due to the filling.*Idea*

Prep Time:
30 minutes

Degree of Difficulty: Super Easy




WE NEED As you see with the odd measures I adjusted the recipe a bit... use-up, ye know..*Angelic*

4-6
frozen (lye) pretzels
2-3 green onions
100-140 gr / 3.5-5 oz. natural sour cream UN-flavored, -sweetened, or otherwise effed up
1
egg
40+ gr / 1.5+ oz. bacon cubes
Salt
Pepper


60-70 gr / 2-2.5 oz. Emmentaler cheese I used Parmegiano Reggiano, instead. If you do, too, ONLY get it from a deli, with ascertained origin from Italy (or Switzerland, if you use Emmentaler), everything else is a cheap copy*Angry*)



WE DO

1. Preheat
the oven to 180°C / 350°F fan, line a baking sheet with baking paper, and place the pretzels on it.


2. Wash + clean the spring onions and cut them into thin rings. Whisk them together with sour cream, egg + bacon cubes and season generously with salt + pepper.


3. Fill the mass into the holes of the pretzels and sprinkle with the cheese.




4. Bake the pretzels according to instructions. About 15-20 minutes – keep an eye on them as every oven is an individual and it can take longer/shorter *ExclaimR*


5. Enjoy
'em still warm! *StarStruck*




Guten Hunger & Bon Appetit! *Hungry* *CountryDE* *RingsSilver* *CountryFR*
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