Recipe for fleischnacka, the star of the Alsatian grandmother’s oven

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Cooking: Recipes for Fleissnakka, Alsatian Grandma's Stove Star
France 2

Written by Essay

A. Etienne, L. Klethi, J. Siehr – France 2

France Television

Go to Alsace to meet Nicolas Rieffel, a culinary enthusiast He reveals the secret of a recipe he inherited from his grandmother: fleischnackaA traditional meat dish.

The fleischnacka Alsatian rarely appears on restaurant menus. On the other hand, they are found in grandma’s kitchen. Direction Mittelbergheim (Bas-Rin) with Nicolas Rieffel, a cooking enthusiast. He first visited pork producer Patrick Goetelman before heading to the kitchen. This is where he would find the meat he needed to make his recipes. Pigs are reared here “Three, four more months.” than traditional pork, which gives the meat a more marbled flavor. 500 animals are fed exclusively with cereals produced on the farm.

For the recipe fleischnacka, Nicholas needs rabbit, lamb or pork. He then delved into family memories to create his recipe, listed in a 1946 book that belonged to his grandmother. First you have to cook the meat in different pans then prepare the vegetables, carrots, leeks and potatoes. Then combine everything in the casserole dish and put it in the oven for five hours at 200 degrees Celsius. In the meantime, it remains to prepare the dough, which, being careful, should not be too sticky. All you have to do is roll it into a rectangle, fill it with stuffing, then roll gently. Cook in a generously buttered pan and it’s ready!

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