A time for hiking, and Pinzgau Erdäpfinidei
Autumn is approaching in the mountains of Austria. Our life is slowly shifting from outdoor swimming areas and terraces to cozy indoor spaces. But the key word here is nice and “slowly”. Because the autumnal days before us still promise ideal hiking conditions. And if you do get out there to do some hiking and burn a few calories in the process, you will definitely have earned a plate of Erdäpfinidei, which I have loved to eat ever since I was a kid. Needless to say, it was my grandma who made the best Nidei. Actually, quite easy to prepare, but indescribably delicious. So easy in fact, it wouldn’t take you much effort at all to prepare some of your own during your autumn getaway in an apartment or holiday home.
Here’s what you will need:
500 g of starchy potatoes (ideally, one day old and boiled in their skins)
120 g flour
Pinch of salt, nutmeg
Butter or clarified butter
And here’s how to do it: Peel the potatoes and finely grate, then loosely mix with the salt, nutmeg and flour. Stir in the egg and kneed to create a dough. You will have to be quick, otherwise the dough will become too sticky and you will have more of it on your hands than on your work surface (speaking from personal experience). Now, use the dough to make rolls that are roughly as thick as your thumb, then cut the rolls into Nidei that are about 2 cm thick. Slowly fry the Nidei in hot butter or clarified butter. They are done when they are a beautiful golden yellow, brown and a little bit crispy. They taste best with sauerkraut, cabbage salad or fresh green lettuce harvested from your own garden. Enjoy!
Since we are on the topic of potatoes: Due to its special climate and soil with a high humus content, Salzburger Lungau is one of the best potato-growing regions in Austria. Lungau potatoes are called “Eachtlinge” – just one reason the region is known far and wide as a delectable culinary destination. That said, you will definitely have no shortage of great dining opportunities at and close to the Carpe Solem Mariapfarr and the Thomalwirt.