A general favourite, Schinkenfleckerl is also easy to prepare. Choose a wine to complement the creamy cheese and ham flavours of the sauce.
- Riesling Reserve: The rich Riesling fruit pairs well with the creamy texture of the pasta. A delicate wine, that does not overpower the taste of the dish.
- Grüner Veltliner classic: its lively, peppery style combines beautifully with the rustic, homemade character of the diced pasta. It is also a great combination with salads.
- The rich and full-bodied style of Gemischter Satz is a natural choice for this traditional Heuriger wine tavern speciality; a Viennese marriage. Another great alternative would be a structured Chardonnay or Pinot Blanc.
The "Fleckerl" are diced slices of pasta, and very typical for Austria. A vegetarian alternative is the "Krautfleckerl", with cabbage used in place of the ham. This dish is perfect for parties and buffets, as you can make as many portions as you like. There are many ways to make it, but a particularly fine method is described below:
Quantities for 4 people
- 300g cooked diced pasta
- 180g sour cream
- 180g single cream
- 20g butter
- 100g smoked ham sliced
- 100g mushrooms sliced and sautéed
- 30g Spring onions sliced into fine rings
- salt, white pepper thyme grated mature "Berg" mountain cheese
Boil the diced pasta in a large saucepan of salted water until al dente. Slice the mushrooms pan-fry them in a frying pan with a knob of butter. Then fry the spring onions in butter in a large frying pan or casserole dish, and add the sliced ham. Heat briefly, then add the pasta and stir in the cream and sour cream; add the mushrooms. Season with salt, pepper and thyme, and cook until the residue moisture achieves the desired consistency. Grate the mature cheese and spread it evenly across the surface of the dish before placing under the grill until the cheese melts. Serve with a lettuce or lamb’s lettuce salad.