STILL NEW YORK-HUNGRY

19. Flamm-Brezn (yummy, super-quick carbs)

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

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).

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.

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

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

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




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

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..

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)



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


5. Enjoy 'em still warm!




Guten Hunger & Bon Appetit!