We always say you don’t need to go far to travel. Sometimes you can learn about different culture and tradition without even leaving your home country.
We were lucky to be able to cook and taste some dishes from Austrian region of Carinthia. Its tourism board invited us to a relaxed evening gathering, where we enjoyed local wines, juices, beer and food. One of the most recognizable dishes for Carinthia is called Kasnudeln.
Kasnudeln resemble to ravioli, but are much bigger and a little bit nicer looking from them too. The Kasnudeln are filled with potato, curd cheese and spices. In short, Kasnudeln are delicious!
Kasnudeln are normally served with a side dish – cabbage salad with parched bacon. Tasting everything together is rich in flavor and ideal for cold, winter months.
If you thought we just ate and sit at the event, guess again. We had to prepare our own Kasnudeln and really feel the tradition. There is nothing better than being involved and cooking makes a good way to learn more about a country or region. We all had fun when trying to do nice looking Kasnudeln. Believe us, decorating Kasnudeln at the end is not as simple as it might seem.
Before heading home, we got another surprise – wedding certificate. According to Carinthia tradition women cannot get married if they don’t know how to make Kasnudeln. Due to making pretty nice few pieces ourselves, our wedding is now official also in Carinthia, Austria!
If you are like us and like to cook, check out the recipe for Kasnudeln.
- 1 egg
- 250g flour
- 6 TBS of milk
- 1 TS of salt
- 1 TBS of water
- 40g butter
- 500g potato
- 1 garlic clove
- 1 bunch of parsley
- 1 TS of salt
- 1 pot of curd cheese
- 2 small onions
Dough: Mix flour, salt, egg, water and milk in a bowl until dough is made. You should knead the dough for about 15-20 minutes. The dough should rest for 4-6 hours – it is best to leave it covered in a fridge overnight.
Filling: Cook potato and pill its skin while it is hot. Mash potato well and add fry garlic and onion, which you chopped before frying. Chop bunch of parsley and add it to the potato as well. Don’t forget about salt and curd cheese. Mix everything well together.
Roll out the dough until you get it 1-2 mm thick. Cut about 10 cm diameter circles and add the filling on each circle. Make sure to leave the edges empty. Each circle with the filling needs to be folded in the middle, so that you get the semicircle. Use your fingers to press the edges together well. Traditionally Kasnudeln are decorated on the edges – they make some kind of folding pattern with their fingers.
Boil salty water in a large bowl and put the Kasnudeln inside. Cook them for about 12-15 minutes. Take them out of the water and strain them. Warm up butter and pour it over Kasnudeln. Add a little bit of chopped chive for decoration and you are done.
Enjoy your meal and don’t forget to let us know, how they were. 🙂