What is Austrian cuisine is difficult to determine. Austrian experts say that "The Austrian National Cuisine" as a concept does not exist. This has good reasons. In the past the following parts of Europe belonged to the Austrian territory : the present Czech Republic and Slovakia, Poland, Ukraine, Hungary, ex-Yugoslavia, and the northern regions of Italy. Each of the conquered nations had its own language, culture and also culinary traditions. It is therefore understandable that they had a substantial impact on what Austrian people cook and eat today. In contrast to the regional cuisines, Vienna built its own "Viennese cuisine” which spread under that name in the world. To the obtained from different parts of Europe recipes they added their own creations, often creating entirely new dishes, but from a distance similar to their prototypes.
Polish cuisine owes Vienna cuisine "salceson" with pork served in mustard sauce as an appetizer, the Viennese schnitzel, and the Viennese eggs served at breakfast.
Austrian cuisine has also clear influences on Krakow pastry shops which invariably offer two specialities from Vienna: Sacher cake and Piszinger. The first one which was invented by Franz Sacher in 1832 is a chocolate cake layered with apricot jam and chocolate sauce. The second one is devised by a confectioner Oscar Pischinger and is based on waffles, milk, butter, sugar and cocoa. Viennese cheesecake served with vanilla cream or chocolate sauce is also of Austrian origin.
Below there is a recipe for my favourite Vienna Schnitzel.
4 veal cutlet from the thigh (about 200-250g each)2-3 eggs
200 g breadcrumbs
200 g flour
salt
3 tablespoons pork lard or oil
4 tablespoons butter
1 lemon
bunch parsley
Beat the veal cutlet and season it with salt. Coat each chicken cutlet in flour, then dip in beaten eggs and toss in bread crumbs. Make sure the meat is evenly coated. Fry on both sides in hot lard or oil for 3-4 minutes.
When the schnitzel becomes golden brown, drain it off the fat on a kitchen cloth and serve it with lemon and parsley.
Enjoy!
Enjoy!
Przepraszam za uwagę, ale nie ma czegoś takiego jak "kuchnia austriacka" :-)
ReplyDeleteJest Kuchnia Wiedeńska, będąca zlepkiem wpływów 16 różnych narodowości, oraz regionalne kuchnie Landów, np. tyrolu lub karyntii, itp. :-)
Jeżeli można mówić o wpływie, to mamy tu do czynienia ze sprzężeniem zwrotnym, bo Kuchnia Galicyjska wniosła wiele swoich akcentów do Wiednia - i odwrotnie.
Ów mariaż jest szczególnie dostrzegalny w Krakowie. Tam na kaszę manną mówi się grysik. Na kotlety mielone - sznycelki. itd. Pół litra piwa określa się mianem - halba.
Krakowianie jadąc do Wiednia, mówią, że jadą do stolicy. :-)
Panie Tadeuszu ale to wyjaśniłam na poczatku mojego postu. Cały cykl skierowany jest do osób niezorientowanych co w niuansach Polskiej historii i wpływów dlatego tytuły moich postów są ogólnikowe i używam nazw krajów obecnie istniejących.
ReplyDeleteSama pochodzę z Krakowa i znam jego kulturę od podszewki więc znam ten miraż doskonale. Choć nie zgodzę się by Krakowianie jadąc do Wiednia mówili, że jadą do stolicy, tak było przed wojną. Młodym Krkaowianom Wiedeń kojarzy się raczej z Habsburami i jaśnie nam panującym z portretów Franciszkiem Józefem. Dziś nawet poczciwy sznycelek nie jest kojarzony z Wiedniem.
Thanks Aarthi. Your blog is also very interesting.
ReplyDeleteThis is one of the most informative information I've read. It really helps a lot. Thanks for sharing this and teaching some of your Idea's
ReplyDeleteGreat work and great ideas to learn about some delicious recipes
ReplyDelete