Cut the ribs into small cubes. Salt, pepper, milk, nutmeg and eggs whisk, pour over the bread cubes, mix, pull. Cut cheese into small cubes, add to bread form. Chop parsley, add to bread. Remove peel from potatoes and grate, add to bread, add remaining ingredients and spices, mix well and season. Shape into small loaves and fry in hot butter until crispy. Eaten this way, they are called Kasnudeln.
For Kaspressknödel (Proesste Kasknoedl), put the “raw” Kasnudeln in boiling soup and let them simmer for about 10 minutes.
After portioning, they are larded and sprinkled with chives.
There is a subtle difference between Kasnudeln and Kaspressknödeln: The Kasnudeln are formed a little flatter than the cooked Kaspressknödeln. This makes them crispier and they bake through more quickly.
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