You want to take Carinthia home? Then try to cook a typical Carinthian dish.<\/p>\n
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You need (for 6 persons): <\/strong><\/p>\n For the filling:<\/em> For the dough:<\/em> <\/p>\n Put the flour, egg, salt, water (lukewarm!!!) and oil in a food processor and knead for about 5 minutes until the dough comes off the edge of the bowl. Place the ingredients on a pastry board and knead until a smooth dough is formed. Then wrap the dough in cling film and put in the fridge for 30 minutes.<\/p>\n Filling:<\/em> Then put the pasta in boiling, slightly flowing salt water and cook for about 8 minutes. Incidentally stir more often. Once they are swimming on the surface they\u2019re ready. Then take the pasta out of the water and serve with browned butter and chives or alternatively parsley.<\/p>\n <\/p>\n \u201cGuten Appetit\u201d with greetings from beautiful Carinthia!<\/strong><\/p>\n <\/p>\n <\/p>\n Foto: Walter Cimbal | billa.at<\/p>\n","protected":false},"excerpt":{"rendered":" You want to take Carinthia home? Then try to cook a typical Carinthian dish. You need (for 6 persons): For the filling: 1 kg* potatoes (floury, not hard-boiling) 1 kg curd cheese (crumbly) 1 tea spoon of salt, some pepper, mint, chervil, parsley and garlic 1 onion (roasted with little oil) For the dough: […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1606],"tags":[],"yoast_head":"\n
\n1 kg* potatoes (floury, not hard-boiling)
\n1 kg curd cheese (crumbly)
\n1 tea spoon of salt, some pepper, mint, chervil, parsley and garlic
\n1 onion (roasted with little oil)<\/p>\n
\n1 kg wheat flour (coarse-grained) 1 egg
\n500 ml water
\n3-4 tablespoons of oil
\n1 tea spoon of salt<\/p>\n
\nMix the boiled and mashed potatoes (use potato press) with the curd cheese crumbly). Season with salt, pepper, mint, chervil, garlic and parsley. Chop onions finely, roast until golden brown. Mix everything with your hands and form balls. Let the balls rest for 30 minutes so that the spices unfold.
\nTake the dough out of the fridge, roll it out and form small thin pieces of dough from it – about 30 pieces. Place a potato ball on each and close the edges with a fork or “crimp” (close) the Carinthian-style dough. Make sure they are closed well, otherwise they\u2019d cook open, what would be a pity.<\/p>\n