John Myers
Cottage Cheese Tascherl from Upper Austrian Hintergebirge
The perfect cottage cheese tascherl from upper austrian hintergebirge recipe with a picture and simple step-by-step instructions.
- 150 g Cottage cheese
- 2 piece Clove of garlic
- Parsley crispy fresh
- Chives fresh
- 1 tsp Sage dried
- 0,5 tsp Dried marjoram
soft pasta dough
- 1 piece Egg
- 30 dag Flour
- 0,0625 liter Water
- 0,0625 liter Whole milk
extra
- 1 piece Egg
Dishes history
- Remnants of traditional Austrian food in a classic coat, reinterpreted by me. A herbal “cheese” classic – ideal for a hearty vegetarian diet – from the Upper Austrian Hintergebirge.
pasta dough
- Mix the ingredients well. You can find a detailed description in my cookbook, basic recipe “soft pasta dough”.
The cottage cheese herb filling
- 1) It is best to crush the garlic in a mortar with a little (olive) oil. 2) Add the chopped parsley, the chives and the dried herbs, mix well and let it steep
The noodle
- 1) With a wide glass or something similar, cut out circles about 6-8cm in diameter 2) Brush the edge with egg yolk, place some filling in the middle 3) Fold the noodle together, press the edge with the back of a knife, a fork 4) In the boiling Boil salt water
Serving suggestion
- Toss in melted butter, serve. Sauerkraut, potatoes and / or salad are suitable as a side dish
