👨‍🍳 作り方

1. 1

   Cook the wide egg noodles according to package directions in salted boiling water until al dente. Drain and set aside.

   💡 プロのコツ: Reserve about 1/2 cup of the pasta water.
2. 2

   In a large pan or Dutch oven, render the diced speck or bacon over medium heat until crispy. Remove the speck with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. 3

   Add the butter or lard to the pan with the speck fat. Sauté the chopped onion until softened and translucent, about 5-7 minutes.

4. 4

   Add the minced garlic and caraway seeds to the pan and cook for another minute until fragrant.

5. 5

   Add the rinsed and drained sauerkraut to the pan. Stir well to combine with the onions and garlic. Cook over medium-low heat, stirring occasionally, for about 20-25 minutes, allowing the flavors to meld and the sauerkraut to soften further.

   💡 プロのコツ: If the sauerkraut seems too dry, add a splash of water or vegetable broth.
6. 6

   Add the cooked noodles to the sauerkraut mixture. Toss gently to combine. If the mixture seems dry, add a little of the reserved pasta water to create a light sauce.

   💡 プロのコツ: Don't overmix, as this can break the noodles.
7. 7

   Season generously with salt and freshly ground black pepper to taste. Stir in most of the crumbled sheep's cheese and half of the crispy speck.

   💡 プロのコツ: Taste and adjust seasoning before serving.
8. 8

   Serve the Krautnudeln hot, garnished with the remaining crispy speck, crumbled sheep's cheese, and fresh chopped parsley.