Austrian Main Courses: Kaspressknödel
Ingredients (4 people)
500 grams of lightly dried, white bread
300 g mature cheese
What Kaspressknödel is
Kaspressknödel are a speciality that is typical for the Alpine region in Western Austria. Like most meals from this area, they are vegetarian, heavy, starch-based and rather simple. The cheese you want to use is ideally Graukäse from Tyrol or other strong, hard cheeses - the smellier, the better. If you don't feel like experimenting with foreign cheeses, try mature cheddar. Not ideal, but at least predictable.
How to prepare Kaspressknödel
Rather straight-forward: Chop the onions, heat the milk, cut the bread into small pieces (in Austria you can buy dried bread in suitable pieces quite cheaply, it's called "Knödelbrot") and moisten them with the milk. Chop the parsley and the cheese and mix all ingredients to a coarse dough. Form small loaves from it (a bit like hamburgers) and fry them in hot butter until golden. Serve the Kaspressknödel either as a starter soup in bouillon or as a main course with sour kraut.
More Austrian Recipes
Cooking Measures Conversion Tool
Starters: Knoblauchcreme Soup - Wiener Suppentopf - Kürbiscreme Soup - Tomato Soup
Main Courses: Beuschl - Wiener Schnitzel - Kaspressknödel - Hasenpfeffer Venison - Goulash - Tiroler Knödel - Erdäpfellaibchen - Schwammerlgoulash
Desserts & Sweet Meals: Kaiserschmarrn - Topfenpalatschinken pancakes - Topfengrießknödel - Potato dough for Mohn- and Nussnudeln - Pofesen - Apple Strudel - Topfenschmarrn - Topfenstrudel - Wuchteln - Germknödel - Reisauflauf
Bread & Snacks: Bread base - Liptauer cheese - Erdäpfelkas - Obatzter
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