En Allemagne, parmi toutes les spécialités que l’on aura pu goûter, nous retenons les Dampfnudel (ou Dampfnüdel en alsacien). C’est un petit pain au lait et aux œufs qu’on laisse gonfler à la vapeur avec un peu d’huile, qui se cuisine dans le sud de l’Allemagne et également en Autriche. Pour notre part, nous l’avons goûtés la première fois chez les parents de notre ami Guillaume en Lorraine. Accompagné généralement de soupe aux pomme de terre ou de soupe aux lentilles, c’est vraiment un petit pain qu’on enchaîne jusqu’à…ne plus en pouvoir !
6 Comments
Finalement entre les alcools et la bouffes, vous allez pouvoir faire un dictionnaire! Lol…
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