Minty Cheese Filled Pasta Kärntner Kasnudel Recipes
PASTA WITH MINT AND PARMESAN
The pairing of pasta with mint and Parmesan is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid.
- Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 7 grams, Carbohydrate 87 grams, Fat 21 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 401 milligrams, Sugar 3 grams, TransFat 0 grams
MINTY CHEESE FILLED PASTA (KäRNTNER KASNUDEL)
Another traditional dish from Austria, which is rather easy to make, even though a bit time consuming, but the effort is absolutely worth it. You can find this dish mainly in the south of Austria (I like to think it is a bit Italian-influenced) and sometimes it is the only vegetarian food (apart from salad) to find on a menu (countryside pubs and restaurants). Lucky me,that it is one of my favourites. This dish usually comes with fountains of melted, browned butter, you can either induldge or adjust, e.g. limit, the amount to your preferences :).
Provided by Eismeer
Categories Austrian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
- Cook potatoes for about 25-30 minutes (depending on their size) peel and mash rather thoroughly.
- Mix together curd, potatoes and mint (rub dried one between your fingers). Salt and pepper to taste.
- Form ~1inch diameter balls out of the filling.
- Use a rolling pin or a pasta machine to flatten dough (2mm thin).
- Cut out (using a glass or pasta forms) medium sized pasta circles (about 1,5 - 2 inch in diameter),
- Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
- Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :)).
- Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
- Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter) until lightly brown and crispy.
Nutrition Facts : Calories 788.7, Fat 18.1, SaturatedFat 9.2, Cholesterol 94.5, Sodium 570.8, Carbohydrate 122.5, Fiber 5.5, Sugar 4.4, Protein 31.4
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