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 he national dish of Austria based on a simple mountainous tradition which then spread throughout the country and central Europe is Knödel. There are many versions, both dry and in broth, the first are called "country style" and are served as a side dish with stewed meat, the second are "in water" as they are served as soups. They can be stuffed with liver, sliced "speck" ham or prunes.
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Knödeln
Canederli
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100 g.3½ oz. of butter -
350 g. ¾ lb. of white bread crumbs - 80 g. 3 oz. of flour
- 3 eggs - 1/4 liter of milk - 1 small cup of chopped
parsley - 3 ½ oz. speck cut into cubes - 1 grating of
nutmeg - salt and pepper.
Melt butter in a bowl, work in bread crumbs, flour, eggs, milk, parsley, ham and nutmeg until the mixture is properly mixed and pasty. Make a small ball and cook in boiling water (not in broth as it will not stay smooth). Drain after 5' and if the consistency is as required, make other 5-6cm in diameter balls. Cook in slightly boiling water for 15-20'. Drain with a perforated ladle and serve dry as a side dish with warm sauerkraut or in meat broth as a soup.
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Pinot nero - Alto Adige
Santa Margherita
Intense ruby, bouquet
with notes of blueberry and blackcurrant. Full-bodied
taste.
Serve at:
16° - 18° C.
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