Homage to Grandma: Alläuer Truffle Cheese Sparrows

Cut the onion into cubes or slices as desired and fry in the butter until golden brown.

In a large bowl, add the flour, eggs, a little salt, a pinch of nutmeg and 150 ml of water. Mix everything with a mixer. If the batter is too thick, add a little water. A very viscous dough should form. The dough must then be beaten a little with a wooden spoon.

In a tall pot of boiling salted water, the sparrows are then planed with the sparrow slicer. First the sparrows sink to the bottom of the pot, after a few seconds they reappear. About 8 seconds after surfacing, the sparrows can be skimmed from the surface of the water with a scoop.

Now lay a layer of sparrows about 2 cm thick on the bottom of a bowl. Then sprinkle a layer of grated mountain cheese about 0.5 cm thick on top, spread over these three teaspoons of truffle pesto and next, some freshly grated truffle. This continues, layer by layer, until the bowl is full. At about halfway, sprinkle a little salt and pepper into a layer.

Finally, the top layer ends with sparrows, mountain cheese, then the golden-brown fried onion rings and the rest of the fresh, shaved truffle. It is advisable to take the lid of a small pot and then cover the sparrows to prevent them from cooling too quickly.