Salzburger Nockerln à la Sacher (Fluffy egg soufflé)
Foto: Willfried Gredler-Oxenbauer
Soak the beans overnight. Cover them on the next day with ample fresh water, and pepper, crushed garlic, bay leaf, diced carrots, celery, yellow carrots, the pig's head and some salt, put onto the hotplate and cook slowly until tender. Then remove the head meat from the bone, cutting to medium-sized strips and put back into the bean mixture. You can add a grated uncooked potato, if the mixture is to watery, and continue to cook for approximately 20 min. Season to taste with vinegar, salt and pepper and serve abundantly sprinkled with chives.
Wein aus Österreich - Kostbare Kultur