traditional, hearty & not just a dish!
An old Pinzgau speciality that Hans Nindl has been preparing for over 50 years. At the Jagawirt, the cooking of Kasnocken is still a celebration. A simple pan and a stove are not enough here, because cooking is a passion for Hans Nindl.
The only way to create the perfect Kasnocken is by candlelight and on an open fire.
But what makes them so special, the Pinzgauer Kasnocken?
Kasnocken developed from a down-to-earth and energizing meal for farmers and workers to a much sought-after traditional dish.
What used to be served as a classic Friday dish with a glass of milk in every household, is today recognized as a well-known meal at every hut. Prepared differently from region to region, but one thing is certain - you have to try the Pinzgau Kasnocken.
Fresh mountain farmer's milk is produced where the cows graze on alpine meadows with herbs and flowers of the Alps.
The white gold is delivered by farmers to the Pinzgau Milch dairy, where it has always been processed into tasty, strong cheese according to traditional recipes.
Whether the Pinzgau Kasnocken are authentic can be established on the special and wholesome aroma of the Pinzgau beer cheese.
Low in fat, but delicious: this makes for an unforgettable taste experience. By the way, the name "beer cheese" comes from the wrapping and storage of cloths soaked in beer. It is a piece of cheese culture in Pinzgau.
The traditional Pinzgau Milch dairy combines traditional craftsmanship and modern processing methods - and that you can taste.
So that you don't have to wait for the next holiday in Zell am See-Kaprun, Hans from Jaga Wirt reveals his tips for the perfect Kasknocken:
Ingredients for 4 people
- 130 g of Pinzgauer beer cheese
- 120 g Pinzgauer Almbutter cheese
- 350 g coarse-grained flour
- 1/4 l lukewarm water
- 2 eggs
- Nutmeg, white pepper, salt
- 40 g butter & 40 g clarified butter (according to taste)
- Chives for garnish
- Grate or finely cut cheese
- Mix both types of cheese so that the cheese draws nicely & is not too low in fat
- Preparing the Nocken dough:
- Mix flour, eggs, nutmeg, pepper, salt & lukewarm water to form a dough with the flour is only completely absorbed. Using a spaetzle ricer, press the dough through into boiling salted water.
- As soon as the Nocken float on top, strain and rinse with cold water.
- TIP: When the pan is ready, you do not need to cool down the Nocken, just put them directly into the pan to maintain the starch.
"Hefen hob i hundert – owa des is einzigartig". - Hans Nindl about his spaetzle ricer
Meaning: "I have lots of pots - but this one is unique."
- While the dumplings are cooking, finely chop the onions and sauté them in color & brown them in butter and clarified butter
- Add the dumplings and season with pepper, add the grated cheese and refine with a little vegetable stock. Scatter chives on top and put the lid on. Heat the whole thing on a low flame.
- TIP: Gently press in the cheese & fold in with a wooden spoon.
- Finally, you can also brown some butter in a pan and pour it over the cheese dumplings & garnish with fresh mountain chives.
"Cooking is a spiritual act, like a church mass. That's why we are always accompanied by candlelight while we're cooking." - Hans Nindl
This is also the reason why candles can be seen in many of the photos. (e.g. in the kitchen)
The interplay of regional products, traditional preparation and lots of passion is what makes the Pinzgauer Kasnocken so special.
Finally, we wish you a lot of fun cooking the recipe at home.
In the spirit of the Renaissance - Bon Appétit & Enjoy your meal!