Carinthian Pasta | Kärntner Kasnudeln

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Kärntner Kasnudeln are an Austrian pasta speciality from Carinthia (a region in the south of Austria). This type of filled pasta is quite similar to Italian ravioli and it might just be an Italian influence – after all Carianthia abuts Italy. Kärntner Kasnudeln however are filled with a mixture of curd, potatoes and fresh herbs (in particular mint).

In contrast to the Italian ravioli, there is a particular way to fold this Austrian pasta – krendeln – not only to close the pasta around the filling but also to create the characteristic, ornamentally twisted edge.

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Austrian Flatbread | Feuerflecken

IMG_2970Flatbread seems to be a global phenomenon –  no matter where you go, some type of flatbread will be typical for this region. So of course there is also a typically Austrian flatbread – so called “Feuerflecken”. Originally this type of flatbread was a way of using up leftover raw bread dough that was simply not enough to shape a loaf. Since most people do not bake bread at home these days, this practice is not very common anymore. Today Feuerflecken are usually sold as a snack at food festivals or summertime village fairs. Before figuring out how to make this flatbread at home this was actually on of the main reasons for me to visit such events.

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Potato patties with smoked trout | Forellen-Erdäpfel-Laibchen

This modern dish is inspired by typical Austrian ingredients and cooking styles. The recipe img_2358cis quite simple to follow but the result looks and tastes like you took a lot of effort. Arrange the individual components on plates in a single stack for an elegant look, suited for a more formal dinner or pile everything on a large plate or wooden board that you put into the middle of the table for a more rustic feeling – suitable for a lunch amongst family or friends.

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