{"id":6367,"date":"2020-04-07T14:58:39","date_gmt":"2020-04-07T12:58:39","guid":{"rendered":"https:\/\/www.salzburgerland.com\/pl\/?p=6367"},"modified":"2021-05-07T17:13:13","modified_gmt":"2021-05-07T15:13:13","slug":"schottnocken","status":"publish","type":"post","link":"https:\/\/www.salzburgerland.com\/pl\/schottnocken\/","title":{"rendered":"Schottnocken"},"content":{"rendered":"

Twar\u00f3g ma\u015blankowy jest produktem spo\u017cywczym odpowiadaj\u0105cym duchowi naszych czas\u00f3w. To chudy i kruchy bia\u0142y ser, powsta\u0142y przy produkcji ma\u015blanki. W my\u015bl upcyclingu trafia on tam, gdzie powinien, czyli do da\u0144 Kuchni Alpejskiej. Dawniej sama my\u015bl o wyrzucaniu \u017cywno\u015bci wywo\u0142ywa\u0142a oburzenie. Nic si\u0119 nie marnowa\u0142o. Vitus Winkler, salzburski kucharz polecany przez Gault Millau, ma s\u0142abo\u015b\u0107 do tego co pochodzi z jego ma\u0142ej ojczyzny, jest dobre i przekazywane przez pokolenia. Szczeg\u00f3lnie ch\u0119tnie si\u0119ga po produkty spo\u017cywcze, o kt\u00f3rych ju\u017c dzisiaj prawie zapomniano. I tak np. do letniego wariantu popularnych kluseczek \u201eKasnocken\u201d dodaje twar\u00f3g z ma\u015blanki. Danie to \u2013 Schottnocken\u201d- ma niewiele sk\u0142adnik\u00f3w, ale wszystkie s\u0105 najwy\u017cszej jako\u015bci i nale\u017c\u0105 do podstawowych produkt\u00f3w Kuchni Alpejskiej: m\u0105ka, jaja, cebula. Zgodnie z tradycj\u0105, kluski z twarogiem ma\u015blankowym je si\u0119 wsp\u00f3lnie z jednej patelni.<\/p>\n

Schottnocken<\/em> czyli kluski z twarogiem ma\u015blankowym<\/h3>\n

Sk\u0142adniki dla 4 os\u00f3b:
\n<\/strong>500 g m\u0105ki orkiszowej
\n10 jaj
\n1\/8 l wody
\ns\u00f3l g\u00f3rska
\npieprz
\nga\u0142ka muszkato\u0142owa
\nmas\u0142o<\/p>\n

100 g cebuli
\n2 \u0142y\u017cki oleju rzepakowego
\n10 g mas\u0142a
\n50 g \u0142agodnego sera gouda, pokrojonego w drobn\u0105 kosteczk\u0119
\n50 g \u015bwie\u017cego twarogu z ma\u015blanki (lub zwyk\u0142ego twarogu)
\ngar\u015b\u0107 w\u0119dzonego twarogu z ma\u015blanki
\npra\u017cona cebulka
\nzio\u0142a i kwiaty jadalne<\/p>\n

Spos\u00f3b przygotowania:<\/strong>
\nWsyp m\u0105k\u0119 do miski i zr\u00f3b po\u015brodku wg\u0142\u0119bienie. Wbij jaja i dodaj przyprawy. Dolewaj stopniowo gor\u0105c\u0105 wod\u0119, mieszaj\u0105c sk\u0142adniki na g\u0142adkie ciasto. Zagotuj wod\u0119 w du\u017cym garnku. Wrzucaj kluski do wrz\u0105tku, przecieraj ciasto przez specjaln\u0105 tark\u0119. Gotuj pod przykryciem do momentu wyp\u0142yni\u0119cia na powierzchni\u0119, ok. 5 minut.<\/p>\n

Rozgrzej olej na patelni, a nast\u0119pnie podsma\u017c na nim pokrojon\u0105 w kostk\u0119 cebul\u0119, a\u017c uzyska z\u0142otobr\u0105zowy kolor. Wrzu\u0107 na patelni\u0119 kluski i \u017c\u00f3\u0142ty ser. Podsma\u017c ca\u0142o\u015b\u0107, dok\u0142adnie mieszaj\u0105c. Dodaj dwie \u0142y\u017cki twarogu z ma\u015blanki, a nast\u0119pnie przypraw do smaku sol\u0105 i pieprzem.<\/p>\n

Na talerzu posyp danie pokruszonym w\u0119dzonym twarogiem z ma\u015blanki i pra\u017con\u0105 cebulk\u0105 oraz udekoruj zio\u0142ami i kwiatami. Podawaj ze szklank\u0105 mleka lub sa\u0142at\u0105 z dzikimi zio\u0142ami.<\/p>\n

Polecamy ksi\u0105\u017ck\u0119 Vitusa Winklera: \u201eKR\u00c4UTERREICH Geheimnisse der Alpinen K\u00fcche\u201c (KR\u00d3LESTWO ZI\u00d3\u0141 Tajemnice Kuchni Alpejskiej). <\/em>2019, wydawnictwa Matthaes Verlag<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Twar\u00f3g ma\u015blankowy jest produktem spo\u017cywczym odpowiadaj\u0105cym duchowi naszych czas\u00f3w. To chudy i kruchy bia\u0142y ser, powsta\u0142y przy produkcji ma\u015blanki. W my\u015bl upcyclingu trafia on tam, gdzie powinien, czyli do da\u0144 Kuchni Alpejskiej. Dawniej sama my\u015bl o wyrzucaniu \u017cywno\u015bci wywo\u0142ywa\u0142a oburzenie. Nic si\u0119 nie marnowa\u0142o. Vitus Winkler, salzburski kucharz polecany przez Gault Millau, ma s\u0142abo\u015b\u0107 do […]<\/p>\n","protected":false},"author":4,"featured_media":6369,"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":[236,66,43,79,17,32,39],"wl_entity_type":[299],"class_list":["post-6367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-alpejskie-hale","tag-kuchnia-regionalna","tag-potrawy","tag-przysmaki","tag-smak","tag-specjaly","tag-szlak-kulinarny","wl_entity_type-recipe"],"acf":[],"yoast_head":"\nSchottnocken \u00bb SalzburgerLand.com<\/title>\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\/pl\/schottnocken\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schottnocken\" \/>\n<meta property=\"og:description\" content=\"Twar\u00f3g ma\u015blankowy jest produktem spo\u017cywczym odpowiadaj\u0105cym duchowi naszych czas\u00f3w. 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