PREPARATION Score the tomatoes crosswise, scald briefly, rinse and peel. Then quarter them, remove the seeds and cut them into small cubes. PREPARATION Cut the ham into wide strips, the shallot into fine cubes and sauté both in hot butter. Pour in cream and chicken stock and let the sauce simmer until it becomes slightly creamy. Season with salt and pepper and keep the sauce warm. For the Knöpfle, mix flour, egg yolks, salt, pepper, nutmeg and about 120 ml water in a bowl and beat the dough vigorously until small bubbles form. In a pot, bring salted water to a boil. Press the dough through a knöpfle press (spaetzle press or slicer) into the water, bring to a good boil once and remove the knöpfle floating on top with a straining spoon. Toss in melted butter in a pan, season with salt and nutmeg and arrange on warmed plates. Mix the chopped parsley, the whipped cream and the diced tomatoes into the sauce. Cover the Knöpfle with the sauce and sprinkle with Parmesan cheese.
Preparation Tip:
FOR SPECIAL HURRY Cut the tomatoes unpeeled into small cubes or use canned peeled tomatoes. RECOMMENDATION: green salad
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