Plucked (dressed Camembert)
A typical Franconian snack classic: creamy, tangy and wonderfully aromatic. Grated Camembert - also known as dressed Camembert - is made from mature soft cheese, butter, onions and spices. With its rustic, spreadable consistency, it goes perfectly with hearty farmhouse bread, pretzels or dark rye bread. An ideal dish for the beer garden or terrace, especially on warm days. The freshness of the onions, the mildness of the cheese and the fine seasoning make it a culinary delight. A semi-dry Bacchus from Franconia ideally complements these flavors - a true example of wine with food in regional perfection.
Cooking utensils
- 1 Cutting board & knife
- 1 mixing bowl
- 1 Fork or small whisk
- 1 Cling film
Ingredients
For the plucked:
- 200 g ripe Camembert
- 50 g cream cheese nature
- 30 g soft butter
- 1 teaspoon sweet paprika powder
- 1 Small onion
- Salt Pepper
- 1 teaspoon caraway seeds optional
- Chives or parsley to garnish
Preparation
Preparation of the plucked meat:
- Cut the Camembert into small pieces and mash with a fork.
- Add the cream cheese and butter and mix well.
- Finely chop the onion and fold in.
- Season with salt, pepper, paprika and caraway seeds if necessary.
- Mix everything into a spreadable mixture.
- Cover with cling film and leave to stand for 30 minutes.
- Sprinkle with chives or parsley before serving.
Recommended sides:
- Farmer's bread or pretzels
- Radishes or gherkins
- Franconian country wine or beer
Nutritional values per portion
Calories: 480kcalCarbohydrates: 8gProtein: 15gFat: 42g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat