Curd Haluska

Prepare a pasta dough from flour, eggs, a pinch of salt and a little water, let it rest briefly and then either roll it out to the thickness of the back of a knife with a pasta roller or turn it through a pasta machine (this is not typically Burgenland, but does not hurt and gives good results). Cut the resulting dough into patties of about the same size, preferably rhombic and not too small. In the meantime, render the pork felt in a suitable pan over high heat, lift the resulting grammels out of the fat with a ladle, drain and keep warm. Keep the remaining fat. Cook Fleckerln in boiling salted water until tender to the core and then lard in a separate pan with 2 to 3 tablespoons of the remaining pork fat (toss briefly). Stir in sour cream and curd cheese and season with salt and pepper. Arrange Fleckerln in a warmed bowl and serve with the hot grams poured over.

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