Krimml INFO Winter 2013-14.cdr - Zillertal Arena

Kulinarisches | Culinary
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PINZGAUER RECIPES
Pinzgauer Brezensuppe
Ingredients:
300 g pretzel (salt or cheese pretzels), 1 onion,
1 piece of garlic, 4 eggs, 1 l meat soup, salt,
pepper, caraway, grated Parmesan cheese,
butter or lard
Preparation:
Roast finely cut onion, caraway and hacked garlic in butter or lard, then add
meat soup, cook for a while, then clear, add seasoning and pour over pretzels.
Eggs on top, a bit of hot butter (or lard), cover with grated Parmesan.
Pinzgauer Kasnock’n
Preparation:
Make Nockerl dough from 250 - 300 g flour,
1/4 l water, 1-2 eggs and salt.
Heat butter or lard in a pan, add Nockerl and
50 g Pinzgauer Beer Cheese and 50 g Fat
Cheese.
When the cheese has melted and built a small
crust, add chives and serve in pan.
Kaiser Schmarrn
Ingredients:
ca. ¼ l milk, 100 g fine flour, 2-3 eggs,
(yolk, egg white for snow), some sugar, salt,
vanilla sugar, a hand full of raisins
Preparation:
Dough is prepared similar to that for
Palatschinken, however, at last the egg snow
is mixed in. Heat butter in pan and then bake
dough until brown from both sides, then tear
into small bits with knife!
Add sugar and cranberry jam.
Even more enjoyment you experience
with the recipes from the Krimml
village market!
Available at the Tourism Office Krimml