So on Friday I was discussing Heurigers and among other things the great food they serve. So today, I decided to share another of my Austrian recipes. This one for Schinken Feckerlin (Ham Noodles). It’s great for a winter night, served with a salad and crusty bread, and of course some good wine.
Schinken Feckerlin (from Cookbook from Vienna, 1988)
Noodles, cooked (See recipe below, or use store-bought)
½ a stick of butter
3 egg yolks
Salt to taste
Dash of nutmeg
8 oz smoked ham (diced)
1 cup sour cream
3 egg whites
Butter and breadcrumbs for deep casserole dish
Mix butter with egg yolks, egg, salt, nutmeg and sour cream. Add ham, and then add mixture to cooked (and cooled) noodles. Beat eggs whites to soft peak, and then fold into ham mixture. Butter a soufflé or deep casserole dish and then coat with bread crumbs. Turn ham mixture out into the dish, top with more breadcrumbs and back for 45 minutes at 350 degrees.
1 ¾ cups flour
Pour the flour on a pastry board and make a well in the center. Add salt, eggs, and some lukewarm water. Combine with a knife and work into a firm dough with your hands. Divide the dough in half. Knead each half a bit more, then roll out separately very thin on the board. Let dry slightly. Cut out noodles of any preferred width. Really easy!
And voila, Schinken Feckerlin! Das glückliche Essen!
So do you have a favorite recipe that originated outside the United States? Are you a gastronomic adventurer or a lover of comfort foods?