Potato shavings with sauerkrautIngredients (for 4 people):
- 500 g sauerkraut (fermented cabbage)
- 750 ml water
- 100 g Speck (cured bacon from South Tyrol, cut into small cubes)
- 3 juniper berries
- 5 pepper corns
- ½ teaspoon of caraway
- 1 bay leaf
- 50 g butter
- 100 g minced onions
- 2 cloves of garlic, finely chopped
- 1 tablespoon of flour
- freshly ground pepper
- 300 g potatoes
- 1 egg yolk
- 1 tablespoon of melted butter
- 100 g flour
- a pinch of nutmeg
- shortening/vegetable oil
If the sauerkraut is too sour, squeeze the liquid out of it or rinse it with some cold water. To begin with, add the water to the sauerkraut together with the Speck cubes, the juniper berries, peppercorns, caraway and bay leaf. Sprinkle some salt over it and let it simmer gently with the lid on for about 1.5 hours. Melt the butter and use it to fry the onion and garlic. Add the flower and keep stirring the mixture on a low flame until you get a lightly-coloured roux. Then mix it with the sauerkraut, season to taste and let it simmer for another 10 minutes.
Peel the potatoes and cut them into cubes. Boil them in salt water for about 20 minutes, then drain them in a colander and allow the steam to escape. Mash the potatoes, add the egg yolk and melted butter and let the mixture cool off. Then add the flour, nutmeg and salt and knead the dough.
Spread the dough until it is 1-2 mm thick. Cut out small squares or circles (e.g. with a cookie cutter) and fry them in hot oil or shortening for approx. 2 minutes at a temperature of 180°C.
Serve the fried potato shavings with the sauerkraut on the side.
Some more suggestions:
Adding half a teaspoon of aniseed gives the potato dough a bit of a twist!
Canned sauerkraut only takes 20-30 minutes’ cooking.
Our wine suggestion: Traminer Aromatico/Gewürztraminer from South Tyrol