“Schinkenfleckerl” – The simple and tasty dish of the day

Small pieces of pasta and ham, mixed together and lightly fried. The “Fleckerl“, or pasta, was of course also made in the home kitchen in the past. This dish was already well known in Vienna in the 18th century . It was certainly not an upscale dish for the fine tables of aristocratic society, but rather a part of middle-class cuisine. What was bourgeois? Proud owners of small or medium-sized craft businesses, who were also physically demanding, had to eat something nutritious every day.

The secret of good ham dumplings

For this dish, the ingredients couldn’t be expensive. Why are the pieces of pasta called “Fleckerl”? These were and still are small, usually square-cut pasta, which is cooked “al dente” and prepared in a pan with small but not too small pieces of ham or similarly chopped smoked meat with onion pieces. The ham dumplings are usually served with a green leaf salad or coleslaw .

In a Viennese inn, people also enjoy the “Schinkenfleckerln” as a small meal, which are also prepared in gratinated form, as well as at the “Heurigen”, where this small dish is also able to satisfy a big appetite.

Time Travel tip: The “Rochus” on Landstraßer Hauptstraße is a culinary delight, as is the “Wiener” on Hermanngasse.

(Source: https://de.wikipedia.org/wiki/Schinkenfleckerl)

Editor: Michael Ellenbogen

More traditional Time Travel recipes can be found here:
Viennese goulash, a spicy delicacy that also tastes great as a snack
The “Altwiener Zwiebelrostbraten” A secret Viennese culinary delight