{"id":121,"date":"2016-11-16T18:29:01","date_gmt":"2016-11-16T18:29:01","guid":{"rendered":"https:\/\/www.onebigpark.at\/hu\/?p=121"},"modified":"2024-03-17T14:36:24","modified_gmt":"2024-03-17T13:36:24","slug":"salzburgi-specialitasok","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/hu\/salzburgi-specialitasok\/","title":{"rendered":"A salzburgi konyha"},"content":{"rendered":"

A salzburgi<\/span> \u00f3v\u00e1ros h\u00edres Gr\u00fcnmarkt piac\u00e1nak<\/strong> standjai nap mint nap ott \u00e1llnak a Kollegienkirche \u00e9s az \u00e9vsz\u00e1zados polg\u00e1rh\u00e1zak keretezte t\u00e9ren. F\u0151leg szombaton hihetetlen\u00fcl nagy a s\u00fcrg\u00e9s-forg\u00e1s. Mondhatn\u00e1nk, hogy el\u00e9g borsosak az \u00e1rak, \u00e9s igazunk is lenne. De ha valamit sehol m\u00e1sutt nem tal\u00e1lunk a s\u00fct\u00e9s-f\u0151z\u00e9shez, itt szerencs\u00e9vel j\u00e1runk. Persze a Salzach<\/span> t\u00faloldal\u00e1n, az Andr\u00e4kirche k\u00f6r\u00fcl tartott Schrannenmarkt piacon<\/strong> is. Ez a k\u00f6zkedvelt, \u00e9s r\u00f6viden csak \u201eSchranne\u201d\u00a0<\/strong>n\u00e9ven emlegetett piac cs\u00fct\u00f6rt\u00f6k\u00f6nk\u00e9nt k\u00e9nyeztet kiss\u00e9 elfogadhat\u00f3bb \u00e1rakkal, m\u00e9g nagyobb v\u00e1laszt\u00e9kkal \u00e9s f\u0151leg csod\u00e1latos l\u00e1tv\u00e1nnyal, illatokkal. Programnak sz\u00e1m\u00edt elmenni, k\u00f6r\u00fcln\u00e9zni, valami apr\u00f3s\u00e1got enni. \u00c9s persze v\u00e1s\u00e1rolni. <\/span>\u00a0<\/span><\/p>\n

A salzburgi\u00a0r\u00e9gi\u00f3k jellegzetes fog\u00e1sai<\/h2>\n

Salzburg<\/span> tartom\u00e1ny (SalzburgerLand) minden r\u00e9sz\u00e9nek megvannak a maga jellegzetes \u00edzei, mivel a hagyom\u00e1nyos \u00e9telek a r\u00e9gi\u00f3ban termett alapanyagokra t\u00e1maszkodnak. Szerencs\u00e9re a mesterszak\u00e1csok<\/span> is ezen a vonalon maradnak. Az \u00faj kre\u00e1ci\u00f3kban \u00e9pp az az \u00e9rdekes, hogy a r\u00e9g megszokott hozz\u00e1val\u00f3kb\u00f3l, receptekb\u0151l alakul ki valami meglep\u0151en \u00faj. Ami sokszor meglep\u0151en j\u00f3 \u00e9s net\u00e1n eg\u00e9szs\u00e9gesebb is. <\/span><\/p>\n

A tartom\u00e1ny nyugati r\u00e9sz\u00e9n, Pinzgau<\/strong><\/span> hegyei k\u00f6z\u00f6tt\u00a0els\u0151 sz\u00e1m\u00fa\u00a0kedvenc a sajtos nokedli<\/span><\/strong><\/a> (Kasnockn).\u00a0J\u00f3pofa serpeny\u0151ben ker\u00fcl az asztalra, \u00edz\u00e9t a kiv\u00e1l\u00f3 hegyi sajtnak (Bergk\u00e4se) k\u00f6sz\u00f6nheti. Igaz\u00e1n k\u00f6nny\u0171 \u00e9telnek nem mondhat\u00f3, viszont s\u00edel\u00e9s vagy t\u00far\u00e1z\u00e1s ut\u00e1n nyugodtan megrendelhetj\u00fck. Pongau<\/strong> hagyom\u00e1nyos \u00e9tele a h\u00fasos f\u00e1nk<\/strong> (Fleischkrapfen) \u00e9s az egyszer\u0171 alapanyagokb\u00f3l k\u00e9sz\u00fcl\u0151 ny\u00fajtott, kis\u00fct\u00f6tt lep\u00e9nyke<\/strong> (Bladln). Lungauban k\u00fcl\u00f6nlegesen \u00edzes burgonyafajta terem \u00e9s hihetetlen\u00fcl finom fog\u00e1sok is k\u00e9sz\u00fclnek bel\u0151le, a m\u00e1sik kedvenc, a r\u00f3kagomba<\/span><\/strong>\u00a0 (Eierschwammerln) k\u00eds\u00e9ret\u00e9ben. Tennengau<\/strong> lank\u00e1s, d\u00fas alpesi legel\u0151in \u00e9rt\u00e9kes z\u00f6ldeket legelnek \u00e9s remek tejet adnak a tehenek. Tej\u00fck sokf\u00e9le sajtk\u00fcl\u00f6nlegess\u00e9g alapja. A r\u00e9gi\u00f3k hagyom\u00e1nyos \u00e9telei k\u00f6zt sokf\u00e9le galusk\u00e1t, nokedlit<\/span> tal\u00e1lni. Igazi falusi \u00e9tel a \u201eMuas\u201c, ami nem m\u00e1s, mit egyfajta laktat\u00f3 morzsa, r\u00e9gi id\u0151kben reggelire fogyasztott\u00e1k, miel\u0151tt kimentek dolgozni a f\u00f6ldekre<\/span>.<\/p>\n

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Kaskn\u00f6delsuppe, azaz levesben t\u00e1lalt pr\u00e9selt sajtgomb\u00f3c, \u00e9s Kasnockn, vagyis sajtos nokedli \u2013 mindkett\u0151t j\u00f3form\u00e1n k\u00f6telez\u0151 megk\u00f3stoli valamelyik h\u00fctt\u00e9ben\u00a0\u00a9 Ferienregion Salzburger Lungau, Marco Bordonaro<\/p><\/div>\n

A hagyom\u00e1nyos vid\u00e9ki \u00e9telek egyszer\u0171ek \u00e9s rozslisztb\u0151l, tejterm\u00e9kekb\u0151l \u00e1llnak, vagyis abb\u00f3l, ami a hegyek k\u00f6zt \u00e9l\u0151 emberek sz\u00e1m\u00e1ra el\u00e9rhet\u0151 volt. Gyakran jelenik meg a savany\u00fa k\u00e1poszta<\/span>, esetleg az \u00e1fonya. De \u00e9rdekes \u00e9s finom \u00e9telek ezek, j\u00f3l esik mell\u00e9j\u00fck egy-egy poh\u00e1r s\u00f6r. Nem v\u00e9letlen, hogy a s\u00f6rf\u0151z\u00e9s<\/strong>nek is nagy hagyom\u00e1nyai vannak errefel\u00e9. <\/span><\/p>\n

Flachgau<\/strong><\/span> fest\u0151i tavaib\u00f3l sokf\u00e9le j\u00f3\u00edz\u0171 hal<\/span><\/span> ker\u00fcl ki. A gy\u00fcm\u00f6lcs\u00f6skertek term\u00e9s\u00e9t csod\u00e1latosan finom gy\u00fcm\u00f6lcsl\u00e9v\u00e9 pr\u00e9selik. R\u00e9szben a gy\u00fcm\u00f6lcs\u00f6k \u00e9s gabonafajt\u00e1k adj\u00e1k a k\u00fcl\u00f6nleges p\u00e1link\u00e1k \u00e9s hasonl\u00f3 nemes p\u00e1rlatok alapanyag\u00e1t. A\u00a0p\u00e1linkamanufakt\u00far\u00e1k \u00fajra \u00e9s \u00fajra kreat\u00edv \u00f6tletekkel jelentkeznek \u00e9s hihetetlen\u00fcl sokf\u00e9le term\u00e9ket k\u00edn\u00e1lnak. Salzburg<\/span> v\u00e1ros\u00e1nak k\u00f6zvetlen k\u00f6rny\u00e9k\u00e9n, az Untersberg \u00e9s a v\u00e1ros k\u00f6zt elter\u00fcl\u0151 j\u00f3form\u00e1n s\u00edk ter\u00fcleten van Salzburg<\/span> \u201ez\u00f6lds\u00e9geskertje\u201c, els\u0151sorban Walsban. K\u00e1poszta, burgonya<\/span>, csupa hagyom\u00e1nyos z\u00f6lds\u00e9g terem meg itt kiv\u00e1l\u00f3 min\u0151s\u00e9gben a k\u00f6nny\u0171, laza talajon. A d\u00e9lr\u0151l j\u00f6v\u0151 f\u0151n miatt el\u00e9g napot is kapnak errefel\u00e9.<\/p>\n

\"\"

A Brennerei Guglhof p\u00e1linka-manufakt\u00fara\u00a0\u00a9 SalzburgerLand Tourismus, Andreas Hechenberger<\/p><\/div>\n

Pinzgauhoz<\/strong> visszakanyarodva sz\u00f3lnunk kell a brambergi gy\u00fcm\u00f6lcsl\u00e9r\u0151l<\/strong>, ami egyben a r\u00e9gi\u00f3 kiemelt \u00edz\u00e9lm\u00e9nyeinek egyike. Bramberg, Hollersbach, Krimml, Neukirchen und Wald im Oberpinzgau vid\u00e9k\u00e9n r\u00e9gi alma- \u00e9s k\u00f6rtefajt\u00e1k teremnek. K\u00fcl\u00f6nleges \u00edzeik meg\u0151rz\u0151dnek a k\u00edm\u00e9letesen k\u00e9sz\u00edtett gy\u00fcm\u00f6lcsl\u00e9ben. A kipr\u00e9selt gy\u00fcm\u00f6lcsl\u00e9 hord\u00f3kba \u00e9s bag in box zacsk\u00f3kba ker\u00fcl. <\/span><\/p>\n

\u00c9rdekes megjegyezni, hogy a Salzburgi<\/span> Egyetemen idestova nyolc \u00e9ve gasztroz\u00f3fiai tanulm\u00e1nyokat is lehet folytatni. \u00d6t \u00e9vig tart a diploma megszerz\u00e9se. Az Ausztri\u00e1ban<\/span> egyed\u00fcl\u00e1ll\u00f3 gasztroz\u00f3fiai k\u00f6zpontban<\/a><\/strong> interdiszciplin\u00e1ris kutat\u00e1sok \u00e9s tanulm\u00e1nyok folynak a t\u00e1pl\u00e1lkoz\u00e1s, a kult\u00fara \u00e9s a t\u00e1rsadalmi berendezked\u00e9s \u00f6sszef\u00fcgg\u00e9seinek ter\u00fclet\u00e9n, t\u00f6bbek k\u00f6z\u00f6tt a s\u00f6rfogyaszt\u00e1s t\u00e9mak\u00f6r\u00e9ben is. <\/span><\/p>\n

N\u00e9h\u00e1ny eredeti salzburgi<\/span> recept<\/span><\/h2>\n

K\u00f6m\u00e9nymagos t\u00far\u00f3leves (Schottsuppe)<\/span><\/h3>\n
    \n
  • \u00a0\u00a0\u00a0 <\/span>25 dkg \u00edr\u00f3b\u00f3l k\u00e9sz\u00fclt t\u00far\u00f3<\/span> (Schotten)<\/span><\/li>\n
  • \u00a0\u00a0\u00a0 <\/span>1 l v\u00edz<\/span><\/li>\n
  • <\/span>\u00a0\u00a0\u00a0 15<\/span> dkg barna keny\u00e9r<\/span><\/li>\n
  • <\/span>\u00a0\u00a0\u00a0 s\u00f3, k\u00f6m\u00e9nymag<\/span><\/span><\/li>\n
  • <\/span>\u00a0\u00a0\u00a0 1\/8 l tejsz\u00edn<\/span>\u00a0\u00a0\u00a0\u00a0 <\/span><\/li>\n<\/ul>\n

    A v\u00e9kony szeletekre v\u00e1gott<\/strong> kenyeret levesesfaz\u00e9kba tessz\u00fck. Felforraljuk a vizet, belekeverj\u00fck a t\u00far\u00f3t \u00e9s a f\u0171szereket. 2-3 percig \u00e1llni hagyjuk<\/strong>, tejsz\u00ednnel finom\u00edtjuk \u00e9s a keny\u00e9rszeletekre \u00f6ntj\u00fck. Met\u00e9l\u0151hagym\u00e1val<\/strong> megsz\u00f3rva t\u00e1laljuk.<\/span><\/p>\n

    Eredeti lungaui sajtgomb\u00f3cleves (Original Lungauer <\/span>Kaskn\u00f6delsuppe)<\/span><\/span><\/h3>\n
      \n
    • \u00a0\u00a0\u00a0 <\/span>4 zsemlye<\/span><\/li>\n
    • \u00a0\u00a0\u00a0 <\/span>2 toj\u00e1s<\/span><\/li>\n
    • \u00a0\u00a0\u00a0 <\/span>1\/4 l tej<\/span><\/li>\n
    • \u00a0\u00a0\u00a0 <\/span>1 hagyma<\/span><\/span><\/li>\n
    • <\/span>\u00a0\u00a0\u00a0 s\u00f3, bors<\/span>, szerecsendi\u00f3<\/span><\/span><\/li>\n
    • <\/span>\u00a0\u00a0\u00a0 20 dkg sajt (5 dkg gorgonzola, 15<\/span> dkg s\u00f6rsajt)<\/span><\/li>\n
    • \u00a0\u00a0\u00a0 <\/span>2 db f\u0151tt krumpli<\/span><\/li>\n
    • <\/span>\u00a0\u00a0\u00a0 olvasztott vaj<\/span><\/span><\/li>\n<\/ul>\n

      A kock\u00e1ra v\u00e1gott zsemly\u00e9t<\/strong> \u00f6sszevegy\u00edtj\u00fck a tejjel \u00e9s a felvert toj\u00e1ssal. Az apr\u00f3ra v\u00e1gott hagym\u00e1t<\/span> megpir\u00edtjuk, a sajtot kock\u00e1ra v\u00e1gjuk, a 2 f\u0151tt burgony\u00e1t lereszelj\u00fck. A hozz\u00e1val\u00f3kat j\u00f3 alaposan \u00f6sszekeverj\u00fck<\/strong>, fas\u00edrthoz hasonl\u00f3 lapos gomb\u00f3cokat form\u00e1lunk bel\u0151l\u00fck \u00e9s olvasztott vajban s\u00fctj\u00fck ki \u0151ket. Pir\u00edtott hagym\u00e1val<\/span> megsz\u00f3rt forr\u00f3, f\u0171szeres marhah\u00faslevesben vagy hagymalevesben<\/strong> t\u00e1laljuk.<\/span><\/p>\n

      Spen\u00f3tos f\u00e1nk (Spinatkrapfen)<\/span><\/h3>\n
        \n
      • \u00a0\u00a0\u00a0 <\/span>25 dkg b\u00fazaliszt<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>25 dkg rozsliszt<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>1 f\u0151tt krumpli<\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 3 ek.\u00a0vaj<\/span><\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 1\/8 tej<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>1\/8 v\u00edz<\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 20 \u2013 25 dkg spen\u00f3tlev\u00e9l (csal\u00e1nlev\u00e9llel is k\u00e9sz\u00edthetj\u00fck)<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>50 dkg h\u00fasos szalonna<\/span><\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 1 hagyma<\/span><\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 fokhagyma<\/span>, s\u00f3 \u00e9s bors<\/span><\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 1\/8 l tejf\u00f6l<\/span><\/span><\/li>\n
      • <\/span>\u00a0\u00a0\u00a0 s\u00f3<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>citroml\u00e9<\/span><\/li>\n
      • \u00a0\u00a0\u00a0 <\/span>z\u00f6ldf\u0171szerek<\/span><\/li>\n<\/ul>\n

        A k\u00e9tf\u00e9le lisztet, a lereszelt f\u0151tt krumplit, a vajat, s\u00f3t \u00e9s a v\u00edzzel egy\u00fctt felforralt tejet \u00f6sszevegy\u00edtj\u00fck \u00e9s gyors mozdulatokkal t\u00e9szt\u00e1v\u00e1 gy\u00farjuk<\/strong>. A spen\u00f3tleveleket megmossuk, v\u00edzbe tessz\u00fck \u00e9s egy pillanatra felforraljuk<\/strong>. A h\u00fasos szalonn\u00e1t nagyobb kock\u00e1kra v\u00e1gjuk \u00e9s serpeny\u0151ben zs\u00edrj\u00e1ra s\u00fctj\u00fck. A zsirad\u00e9kban megfuttatjuk az apr\u00f3ra v\u00e1gott hagym\u00e1t<\/span>, a zs\u00edrt lesz\u0171rj\u00fck. A finomra v\u00e1gott spen\u00f3tleveleket<\/strong> \u00f6sszevegy\u00edtj\u00fck a t\u00far\u00f3val \u00e9s fokhagym\u00e1val<\/span>, s\u00f3val, borssal f\u0171szerezz\u00fck.<\/span><\/p>\n

        A t\u00e9szt\u00e1t<\/span> 2 mm vastags\u00e1g\u00fara ny\u00fajtjuk, kerek lapocsk\u00e1kat sz\u00farunk ki<\/strong> bel\u0151le vagy n\u00e9gysz\u00f6gekre v\u00e1gjuk. Mindegyik darab k\u00f6zep\u00e9be egy kis t\u00f6ltel\u00e9ket tesz\u00fcnk. A sz\u00e9leket felvert toj\u00e1ssal kenj\u00fck<\/strong>, a t\u00e9sztalapokat egym\u00e1sra hajtjuk \u00e9s a sz\u00e9leken lenyomkodjuk. B\u0151 forr\u00f3 zsirad\u00e9kban s\u00fctj\u00fck ki<\/strong> mint a f\u00e1nkot \u00e9s azonnal t\u00e1laljuk. 20-25 darab lesz bel\u0151le.<\/span><\/p>\n

        Gasteini falusi f\u00e1nk (Gasteiner Bauernkrapfen)<\/span><\/h3>\n
          \n
        • \u00a0\u00a0\u00a0 <\/span>50 dkg dupl\u00e1n dar\u00e1s liszt<\/span><\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 2 toj\u00e1s<\/span><\/li>\n
        • \u00a0\u00a0\u00a0 <\/span>3 dkg \u00e9leszt\u0151<\/span><\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 6 dkg vaj<\/span><\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 1 ek. cukor<\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 1\/3 l tej<\/span><\/li>\n
        • \u00a0\u00a0\u00a0 <\/span>s\u00f3<\/span><\/li>\n
        • \u00a0\u00a0\u00a0 <\/span>rum<\/span><\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 \u00e1nizs<\/span><\/span><\/li>\n
        • <\/span>\u00a0\u00a0\u00a0 olvasztott vaj<\/span> a kis\u00fct\u00e9shez<\/span><\/li>\n<\/ul>\n

          A lisztet megs\u00f3zzuk \u00e9s t\u00e1lba \u00f6ntj\u00fck, k\u00f6zep\u00e9ben m\u00e9lyed\u00e9st alak\u00edtunk ki<\/strong>, ebbe morzsoljuk az \u00e9leszt\u0151t. Cukrot \u00e9s tejet adunk hozz\u00e1 \u00e9s sima t\u00e9szt\u00e1v\u00e1 gy\u00farjuk<\/strong>, majd kelni hagyjuk<\/strong>. A megkelt t\u00e9szt\u00e1b\u00f3l kan\u00e1lnyi darabokat szaggatunk<\/strong>, lisztezett deszk\u00e1ra helyezz\u00fck, lesim\u00edtjuk \u00e9s \u00fajb\u00f3l pihenni hagyjuk. A f\u00e1nkok k\u00f6zep\u00e9t<\/strong> enyh\u00e9n benyomjuk<\/strong>, sz\u00e9leiket kih\u00fazogatjuk, hogy a perem\u00fck egyenletes legyen. Igen b\u0151 mennyis\u00e9g\u0171 olvasztott vajban kis\u00fctj\u00fck.<\/span><\/p>\n

          A falusi f\u00e1nkhoz savany\u00fak\u00e1poszta<\/strong> val\u00f3, de fogyaszthatjuk \u00e9desen is, lekv\u00e1rral.<\/span>\u00a0 <\/span><\/p>\n

          Burgony\u00e1s nudli tejf\u00f6llel (Erd\u00e4pfelnidei)<\/span><\/h3>\n
            \n
          • \u00a0\u00a0\u00a0 <\/span>75 dkg f\u0151tt, \u00e1tt\u00f6rt burgonya<\/span><\/span><\/li>\n
          • <\/span>\u00a0\u00a0\u00a0 25 dkg s\u00e1rgar\u00e9pa<\/span> (finomra reszelve)<\/span><\/li>\n
          • \u00a0\u00a0\u00a0 <\/span>1 toj\u00e1s<\/span><\/li>\n
          • \u00a0\u00a0\u00a0 <\/span>40 dkg liszt<\/span><\/span><\/li>\n
          • <\/span>\u00a0\u00a0\u00a0 s\u00f3<\/span><\/li>\n
          • \u00a0\u00a0\u00a0 <\/span>1\/8 l tejf\u00f6l<\/span><\/span><\/li>\n
          • <\/span>\u00a0\u00a0\u00a0 5 ek. tejsz\u00edn<\/span><\/li>\n<\/ul>\n

            A t\u00edz adag hozz\u00e1val\u00f3it j\u00f3 alaposan \u00f6sszegy\u00farjuk, ujjnyi nudlikat<\/strong> form\u00e1lunk \u00e9s nyeles ed\u00e9nyben s\u00fctj\u00fck ki \u0151ket, zs\u00edrban. A m\u00e9g forr\u00f3 nudlira tejsz\u00ednnel \u00f6sszekevert tejf\u00f6lt \u00f6nt\u00fcnk, lefedj\u00fck \u00e9s r\u00f6vid id\u0151re 175 \u2013 200 fokra<\/strong> \u00e1ll\u00edtott, el\u0151meleg\u00edtett s\u00fct\u0151be tessz\u00fck.<\/span><\/p>\n

            Sal\u00e1t\u00e1val k\u00edn\u00e1ljuk, t\u00e1lal\u00e1skor megsz\u00f3rhatjuk pir\u00edtott hagym\u00e1val<\/span>.<\/span><\/p>\n

            R\u00f3kagomb\u00e1val t\u00f6lt\u00f6tt burgonya<\/span> (Eachtling mit Eierschwammerlf\u00fclle)<\/span><\/h3>\n
              \n
            • \u00a0\u00a0\u00a0 <\/span>4 nagy burgonya<\/span> (kb. 800 g) (az eredeti recept lungaui \u201eEachtling\u201c-b\u0151l k\u00e9sz\u00fcl)<\/span><\/li>\n
            • \u00a0\u00a0\u00a0 <\/span>s\u00f3<\/span><\/li>\n
            • \u00a0\u00a0\u00a0 <\/span>150 g r\u00f3kagomba<\/span><\/span><\/li>\n
            • <\/span>\u00a0\u00a0\u00a0 1 EK napraforg\u00f3olaj<\/span><\/span><\/li>\n
            • <\/span>\u00a0\u00a0\u00a0 1 gerezd fokhagyma<\/span><\/span><\/li>\n
            • <\/span>\u00a0\u00a0\u00a0 2 csokor petrezselyem<\/span><\/span><\/li>\n
            • <\/span>\u00a0\u00a0\u00a0 2 dl tejsz\u00edn<\/span><\/li>\n
            • \u00a0\u00a0\u00a0 <\/span>4 szelet h\u00fasos szalonna<\/span><\/span><\/li>\n<\/ul>\n

              A burgony\u00e1t megmossuk \u00e9s s\u00f3s v\u00edzben puh\u00e1ra f\u0151zz\u00fck. Hossz\u00e1ban kett\u00e9v\u00e1gjuk \u00e9s kiv\u00e1jjuk a bel\u00e9t. A gomb\u00e1t megtiszt\u00edtjuk, megmossuk \u00e9s darabokra v\u00e1gjuk, olajban megpir\u00edtjuk. Hozz\u00e1adjuk a pr\u00e9selt fokhagymagerezdet. Apr\u00f3ra v\u00e1gjuk a petrezselymet<\/span> \u00e9s \u00f6sszet\u00f6rj\u00fck a burgonya<\/span> kiv\u00e1jt bel\u00e9t. Felhev\u00edtj\u00fck a tejsz\u00ednt \u00e9s hozz\u00e1adjuk a petrezselymet<\/span>, az \u00f6sszet\u00f6rt burgony\u00e1t \u00e9s a r\u00f3kagomb\u00e1t. A massz\u00e1t j\u00f3l megf\u0171szerezz\u00fck \u00e9s a kiv\u00e1jt burgony\u00e1kba t\u00f6ltj\u00fck. Egy-egy szelet h\u00fasos szalonn\u00e1val betakarva 250\u00b0C fokon<\/strong> s\u00fct\u0151ben ropog\u00f3sra s\u00fctj\u00fck.<\/span><\/p>\n

              Ez a recept a burgony\u00e1s \u00e9telek lungaui szak\u00e1csk\u00f6nyv\u00e9b\u0151l<\/strong> sz\u00e1rmazik, amely a \u201eGuat und Gnuag\u201d (J\u00f3\u00edz\u0171 \u00e9s kiad\u00f3s) c\u00edmet viseli. Lungauban a n\u00e9met nyelvter\u00fcleten megszokott\u00f3l elt\u00e9r\u0151en nem \u201eKartoffel\u201d, hanem \u201eEachtling<\/strong>\u201d a burgonya<\/span> neve.<\/span><\/p>\n

              \"\"

              A Trumer Privatbrauerei s\u00f6rf\u0151zde \u00a9 SalzburgerLand Tourismus, Helge Kirchberger<\/p><\/div>\n

              Zs\u00edrban s\u00fclt lep\u00e9nyk\u00e9k (Bladl\u2019n)<\/span><\/h3>\n
                \n
              • \u00a0\u00a0\u00a0 <\/span>50 dkg rozsliszt (esetleg b\u00fazaliszttel keverve)<\/span><\/li>\n
              • \u00a0\u00a0\u00a0 <\/span>s\u00f3<\/span><\/li>\n
              • \u00a0\u00a0\u00a0 <\/span>4 dkg vaj<\/span><\/span><\/li>\n
              • <\/span>\u00a0\u00a0\u00a0 kb. 3\/8 l v\u00edz<\/span><\/li>\n<\/ul>\n

                A lisztet t\u00e1lba tessz\u00fck \u00e9s belekeverj\u00fck a s\u00f3t. Di\u00f3nyi vajat adunk hozz\u00e1 \u00e9s r\u00e1\u00f6ntj\u00fck a forr\u00e1sban l\u00e9v\u0151 vizet. Rugalmas t\u00e9szt\u00e1t<\/span><\/strong> k\u00e9sz\u00edt\u00fcnk bel\u0151le \u00e9s alaposan \u00e1tgy\u00farjuk. A t\u00e9szt\u00e1b\u00f3l hengert form\u00e1lunk, egyenl\u0151 szeleteket v\u00e1gunk le bel\u0151le \u00e9s teny\u00e9rnyi nagys\u00e1g\u00fa, v\u00e9kony lapokra ny\u00fajtjuk<\/strong>. A t\u00e9sztalapokat meglisztezz\u00fck \u00e9s egym\u00e1s f\u00f6l\u00e9 rakjuk \u0151ket, v\u00e9g\u00fcl a halmot k\u00f6z\u00e9pen kett\u00e9v\u00e1gjuk, \u00edgy f\u00e9lk\u00f6r alak\u00fa darabokat<\/strong> kapunk.<\/span><\/p>\n

                Nagyon forr\u00f3, bugybor\u00e9kol\u00f3 zsirad\u00e9kban <\/strong>s\u00fctj\u00fck ki. A k\u00e9sz t\u00e9szt\u00e1kat megint egym\u00e1sra halmozzuk, hogy ne h\u0171ljenek ki \u00e9s konyharuh\u00e1val lebor\u00edtjuk \u0151ket. Fontos, hogy puh\u00e1k legyenek \u00e9s ne sz\u00e1radjanak ki. A lep\u00e9nyk\u00e9k<\/strong> mell\u00e9 igen j\u00f3l illik a savany\u00fak\u00e1poszta.<\/span><\/p>\n

                Pinzgaui morzsa (Muas)<\/span><\/h3>\n
                  \n
                • \u00a0\u00a0\u00a0 <\/span>30<\/span> dkg liszt<\/span><\/span><\/li>\n
                • <\/span>\u00a0\u00a0\u00a0 1\/2 l tej<\/span><\/li>\n
                • \u00a0\u00a0\u00a0 <\/span>30<\/span> dkg vaj<\/span><\/span><\/li>\n
                • <\/span>\u00a0\u00a0\u00a0 s\u00f3<\/span><\/li>\n<\/ul>\n

                  A lisztet \u00f6sszevegy\u00edtj\u00fck a s\u00f3val, r\u00e1\u00f6ntj\u00fck a forr\u00f3 tejet \u00e9s belekeverj\u00fck. Vigy\u00e1zzunk, hogy ne legyen t\u00fal kem\u00e9ny a t\u00e9szta<\/span>. Serpeny\u0151ben felhev\u00edtj\u00fck fel a vajat, bele\u00f6ntj\u00fck bele a t\u00e9szt\u00e1t<\/span> \u00e9s alacsony h\u0151fokon, folytonosan kevergetj\u00fck-apr\u00edtgatjuk<\/strong> egy lap\u00e1tszer\u0171 f\u0151z\u0151kan\u00e1llal. A c\u00e9l az, hogy morzsaszer\u0171<\/strong> legyen. Vigy\u00e1zzunk, hogy ne legyen k\u00e9rge, mert akkor kem\u00e9ny lesz! V\u00f6r\u00f6s\u00e1fonya<\/span>-lekv\u00e1rral vagy egyszer\u0171en csak tejjel t\u00e1laljuk.<\/span><\/p>\n

                  Nyuszif\u00fcl (Hasen\u00f6hrl), 6 szem\u00e9lyre<\/span><\/h3>\n
                    \n
                  • \u00a0\u00a0\u00a0 <\/span>\u00bd liter tej<\/span><\/li>\n
                  • \u00a0\u00a0\u00a0 <\/span>6 dkg vaj<\/span><\/span><\/li>\n
                  • <\/span>\u00a0\u00a0\u00a0 33 dkg liszt<\/span><\/span><\/li>\n
                  • <\/span>\u00a0\u00a0\u00a0 s\u00f3<\/span><\/li>\n
                  • \u00a0\u00a0\u00a0 <\/span>olvasztott vaj<\/span> a kis\u00fct\u00e9shez<\/span><\/li>\n<\/ul>\n

                    A lisztet \u00f6sszevegy\u00edtj\u00fck a s\u00f3val, a tejet \u00e9s a vajat felhev\u00edtj\u00fck. A forr\u00f3 vajas tejet<\/strong> a lisztre \u00f6ntj\u00fck \u00e9s gyors mozdulatokkal t\u00e9szt\u00e1t<\/span> gy\u00farunk. A t\u00e9szt\u00e1t<\/span> pihentetj\u00fck, k\u00e9s\u0151bb hengert form\u00e1lunk bel\u0151le, amelyb\u0151l darabokat v\u00e1gunk le \u00e9s egyenk\u00e9nt kiny\u00fajtjuk.<\/span><\/p>\n

                    Az olvasztott vajat er\u0151sen felhev\u00edtj\u00fck \u00e9s mindk\u00e9t oldalukon aranys\u00e1rg\u00e1ra s\u00fctj\u00fck<\/strong> benne a \u201enyuszif\u00fcleket\u201d. Mindegyikre tesz\u00fcnk egy keveset a vajb\u00f3l \u00e9s r\u00e1cson vagy konyhai pap\u00edrt\u00f6rl\u0151n lecs\u00f6p\u00f6gtetj\u00fck. Savany\u00fak\u00e1poszt\u00e1val nagyon j\u00f3.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

                    A salzburgi \u00f3v\u00e1ros h\u00edres Gr\u00fcnmarkt piac\u00e1nak standjai nap mint nap ott \u00e1llnak a Kollegienkirche \u00e9s az \u00e9vsz\u00e1zados polg\u00e1rh\u00e1zak keretezte t\u00e9ren. F\u0151leg szombaton hihetetlen\u00fcl nagy a s\u00fcrg\u00e9s-forg\u00e1s. Mondhatn\u00e1nk, hogy el\u00e9g borsosak az \u00e1rak, \u00e9s igazunk is lenne. De ha valamit sehol m\u00e1sutt nem tal\u00e1lunk a s\u00fct\u00e9s-f\u0151z\u00e9shez, itt szerencs\u00e9vel j\u00e1runk. Persze a Salzach t\u00faloldal\u00e1n, az Andr\u00e4kirche k\u00f6r\u00fcl […]<\/p>\n","protected":false},"author":4,"featured_media":7557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wl_entities_gutenberg":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[1],"tags":[],"wl_entity_type":[27],"class_list":["post-121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","wl_entity_type-article"],"acf":[],"yoast_head":"\nA salzburgi r\u00e9gi\u00f3k legjobb \u00edzei, fog\u00e1sai, konyhai hagyom\u00e1nyai<\/title>\n<meta name=\"description\" content=\"Salzburgi piacok, salzburgi \u00e9telek, a r\u00e9gi\u00f3k \u00edzei, hagyom\u00e1nyos fog\u00e1sai. Eredeti salzburgi receptek a tartom\u00e1ny t\u00e1jegys\u00e9geib\u0151l.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.salzburgerland.com\/hu\/salzburgi-specialitasok\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A salzburgi konyha\" \/>\n<meta property=\"og:description\" content=\"A salzburgi \u00f3v\u00e1ros h\u00edres Gr\u00fcnmarkt piac\u00e1nak standjai nap mint nap ott \u00e1llnak a Kollegienkirche \u00e9s az \u00e9vsz\u00e1zados polg\u00e1rh\u00e1zak keretezte t\u00e9ren. 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