Smoked Kärntner Kasnudeln (quark pasta dumplings) with homemade XO beef Grammeln (greaves)

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta cheese offers a similar texture with lower calories.

smoked cheese

🥗Healthier: low-fat cheese

💰Cheaper: regular cheese

Low-fat cheese reduces calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

potato

🥗Healthier: sweet potato

💰Cheaper: instant potato flakes

Sweet potato adds nutrients while instant flakes save prep time.

Start by preparing the quark for smoking, breaking it up in a container.

Place the quark in the smoker and turn it on to the lowest setting.

Wait for the smoke to start rolling, then close the lid and check in 10-15 minutes.

After 20 minutes, check the quark to ensure it’s not melting or sticking.

Prepare the dough by cracking eggs into a bowl and mixing with a fork.

Gradually add water to the egg mixture, incorporating it slowly.

Add salt to the dough mixture, mixing it in as you go.

Knead the dough by hand for about 10 minutes, adding water as needed until it comes together.

Form the dough into a ball and coat it with olive oil in a separate bowl.

Cover the dough with cling film and let it rest for at least an hour.

After resting, remove the quark from the smoker and set it aside.

In a pan, melt a bit of butter and add olive oil.

Add three types of sage to the hot pan and sauté for about 1-1.5 minutes.

Chop the sautéed sage finely on a chopping board.

Measure out 300 grams of dried breadcrumbs and add them to a bowl.

Combine the smoked quark, chopped sage, and breadcrumbs in the bowl.

Add the leftover oil from frying the sage for extra flavor.

Season the mixture with salt and mix well.

Check the consistency of the mixture and add about 100 ml of milk if it feels dry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens