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Carinthian Cheese Pasta Pockets - Kärntner Käsnudel
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For the pasta dough: 500 g Flour (coarse-grained), 1 tsp. Salt , 1 Egg, 1 tbsp. Oil, Flour (for the working surface) 120 g Butter to pour on top
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For the filling: 120 g Sliced Bread Roll (cut into dices or croutons), 250 ml Sour Cream, 50 g Butter, 500 g Cottage Cheese (pressed-out curd), 1 tbsp. Mint Leaves (finely chopped), 1 tbsp. Parsley (finely chopped), 1 tbsp. Chives (finely chopped) 1 tbsp. Chervil (finely chopped), around 7 g Salt
Preparation: Mix the flour, salt, egg, oil and a little bit of water to make a medium firm dough. Form the dough into a ball, cover it and let it rest.
In the meantime, mix the croutons with sour cream and leave to soak. Melt the butter, add the finely chopped mint leaves, parsley, chives and chervil and toss for a short time. Pour the butter with herbs over the croutons. Add the cottage cheese and salt and mix thoroughly.
Roll the dough out on the floured working surface until around 10 mm thick.
Use a round cutter to cut out disks of around 10 cm in size and top each disk with a tablespoon of the filling mixture. Wrap the dough around the filling. Form little pockets by using your fingers to press the dough ends firmly together. This prevents the parcels from opening whilst cooking.
Fill a large pot with water, add the salt and bring to boil. Add the pasta pockets and boil for around 12 minutes. Remove the pasta pockets, drain and prepare on pre-warmed plates. Brown some butter and pour over the pasta pockets. Best served with a green salad.
Did you know that…..a Carinthian woman who can’t make Käsnudel, won’t get a husband? ;)
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