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Steirische Krautnudeln mit Schafskäse
A hearty and flavorful Styrian dish featuring wide noodles tossed with braised cabbage and tangy sheep's cheese, often enhanced with crispy bacon or speck.
🧂 Ainekset
- 400 g Wide egg noodles (like Bandnudeln or Tagliatelle)
- 800 g Sauerkraut(rinsed and drained if too sour)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 150 g Speck or smoked bacon(diced)
- 200 g Sheep's cheese (Schafskäse)(crumbled)
- 2 tbsp Butter or lard
- 1 tsp Caraway seeds
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Cook the wide egg noodles according to package directions in salted boiling water until al dente. Drain and set aside.
💡 Ammattilaisvinkit: Reserve about 1/2 cup of the pasta water. - 2
In a large pan or Dutch oven, render the diced speck or bacon over medium heat until crispy. Remove the speck with a slotted spoon and set aside, leaving the rendered fat in the pan.
- 3
Add the butter or lard to the pan with the speck fat. Sauté the chopped onion until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and caraway seeds to the pan and cook for another minute until fragrant.
- 5
Add the rinsed and drained sauerkraut to the pan. Stir well to combine with the onions and garlic. Cook over medium-low heat, stirring occasionally, for about 20-25 minutes, allowing the flavors to meld and the sauerkraut to soften further.
💡 Ammattilaisvinkit: If the sauerkraut seems too dry, add a splash of water or vegetable broth. - 6
Add the cooked noodles to the sauerkraut mixture. Toss gently to combine. If the mixture seems dry, add a little of the reserved pasta water to create a light sauce.
💡 Ammattilaisvinkit: Don't overmix, as this can break the noodles. - 7
Season generously with salt and freshly ground black pepper to taste. Stir in most of the crumbled sheep's cheese and half of the crispy speck.
💡 Ammattilaisvinkit: Taste and adjust seasoning before serving. - 8
Serve the Krautnudeln hot, garnished with the remaining crispy speck, crumbled sheep's cheese, and fresh chopped parsley.
💡 Ammattilaisvinkit
- ✓Using a good quality sauerkraut is key to the flavor.
- ✓If you can't find sheep's cheese, a firm, tangy feta can be a substitute, though the flavor will differ.
- ✓For a vegetarian version, omit the speck and sauté the onions in butter or oil, and consider adding some smoked paprika for depth.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add some sautéed mushrooms along with the onions.
- A dollop of sour cream or crème fraîche can be added before serving for extra richness.
- For a spicier kick, add a pinch of red pepper flakes with the garlic.