(for 4 persons)
Preparation
Knead a stiff dough from 400 g plain flour, 4 eggs ans salt. Roll out thin then tear into small pieces, boil in a salted water and strain. Cut into dice 100 g smoked bacon, fry until the fat runs, toss the boiled dumplings in the fat. Mix together with 250 g curd of either cow's or ewe's milk, 20 cl sour cream, add salt to taste and pour into an ovenproof dish. Crumble another 250 g curd over the top, sprinkle with another 20 cl sour cream, sprinkle with small strips of fried bacon, place briefly in the oven to heat through and serve immediately.