Paprika Fritters with Tyrolean Bacon

For the dough, knead eggs, flour, semolina, oil, salt and parsley into a smooth ball, let rest for 30 min. with the lid closed.

Cut peppers into quarters and place skin side up on a baking sheet. Roast on top rack in oven under broiler until skin turns black. Remove from oven, cover with a wet dishcloth for 5 minutes, then skin and cut into 2 cm pieces.

Cut bacon diagonally into 1 cm thick strips. Peel the horseradish.

Cut the pasta dough into quarters and roll out in stages in the pasta machine from speed 1 to speed 5. Cut each pasta sheet into 2 cm wide lozenges with a fluted pasta wheel. Cook in salted water for 3 minutes, rinse and drain.

5. fry the bacon with the pumpkin seeds in 20 g butter, stirring until crisp.

Sauté the onions in the remaining butter until soft, add the paprika pieces and powder, stir in the Fleckerl, heat, season with salt and pepper.

Sprinkle the Fleckerl with the bacon mixture and chives and finely shave the horseradish on top.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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