Alsatian tradition rolled up – wine and food full of character
Wine with food becomes an adventure when classics such as Fleischschnacka are artfully and authentically served on the plate. Wine and food show their rustic yet elegant side here: heartily spiced beef, wrapped in wafer-thin pasta dough, slowly cooked in strong broth and served in slices. Fleischschnacka stands for down-to-earth Alsatian cuisine and a sense of home, convincing as a main course or as a prelude to a festive menu. The spicy filling, creamy sauce and tender dough merge – together with the matching wine – to create the epitome of soul food from Alsace. If you love wine with food, you will experience a harmonious, surprisingly multifaceted pairing with this dish and the matching Pinot Noir d’Alsace.
Ideal wine pairing: Pinot Noir d’Alsace AOC (Alsace, France)
A Pinot Noir d’Alsace is the prime example of the perfect accompaniment to Fleischschnacka. Its elegant red fruit of cherry and raspberry, fine herbal tone and a silky tannin structure skilfully absorb the spice of the meat rolls. The moderate acidity balances the broth and brings freshness, while the delicate minerality accentuates the pasta dough.
Pinot Noir from Alsace brings balance, freshness and a certain subtlety that is ideal for the spicy, not too strong meat and the soft dough structure. The roasted aromas from the broth and the aroma of onions and herbs are reflected in the red fruits and subtle herbal notes of the wine. Thanks to the soft, silky tannins, the pairing remains smooth and animating.
Further wine recommendations for this dish
Pinot Gris d’Alsace AOC (Alsace, France)
With its strong body, slightly smoky notes and a harmonious fruit sweetness, Pinot Gris perfectly complements the spicy meat filling. The residual sweetness takes away the spiciness of the broth, its strong texture provides balance to pasta dough and sauce. A wine that takes pairing to a new level, both rustic and refined.
Crémant d’Alsace Rosé AOC (Alsace, France)
The sparkling elegance of Crémant Rosé ensures freshness and lightness. Its fine aromas of strawberries and raspberries harmonize with the meat note, the perlage makes the dish lively. Refreshing and festive – ideal for special occasions or as an aperitif with Fleischschnacka.
Riesling d’Alsace AOC (Alsace, France)
Dry Riesling brings animating acidity, mineral depth and citrus notes. It balances the power of the broth, provides freshness on the palate and harmonizes particularly well with the herbs in the dish. An exciting, light pairing that complements the hearty components wonderfully.
Gamay Beaujolais Villages AOC (Burgundy, France)
With juicy cherry and raspberry aromas, fine spice and slim body, this Gamay offers a fruity alternative. Its fine tannins make it the ideal companion for meaty pasta-based dishes – freshness and lightness for food pairing.
Chardonnay (Yarra Valley, Australia)
A Chardonnay with soft oak, yellow fruit and fine minerality complements the buttery, light notes in the dough. The structure of the wine absorbs the creaminess of the sauce, bringing finesse and an exciting international accent to the traditional dish.
The recipe:
Fleischschnacka
Cooking utensils
- 1 Rolling pin/rolling pin
- 1 Bowl & bowl for minced meat
- Food processor or hand mixer
- 1 Baking tray & baking paper
- 1 Large pot for broth or braising pan
- 1 Knife & Cutting Board
Ingredients
for the pasta dough
- 200 g Wheat flour
- 2 Eggs M
- 1 tsp olive oil
- 1/2 tsp salt
For the meat filling
- 200 g Ground beef alternatively mixed mince
- 1 small onion finely diced
- 1 Clove of garlic hacked
- 1 tbsp parsley minced
- 1 Egg
- Salt Pepper, nutmeg
For the broth & finish
- 900 Ml strong beef or vegetable broth
- 1 sprig thyme
- 1 Carrot stick in slices
- 1 Leek white, in rings
- 1 tbsp butter
Preparation
Prepare pasta dough
- Knead the flour, salt, eggs and oil into a smooth dough, cover and leave to rest for 20 mins.
- Roll out on a floured surface to a thickness of approx. 2 mm into a rectangle.
Filling & Rolls
- Mix the ground beef with the onion, garlic, egg, parsley, salt, pepper and nutmeg.
- Spread the minced mixture evenly over the dough (leave the edges free).
- Roll up from the long side, close the ends.
Cutting & Cooking
- Cut the dough roll into slices approx. 2–2.5 cm thick.
- Melt the butter in a large saucepan, sauté the leek and carrot, pour in the broth, bring to the boil.
- Carefully add the schnacka to the broth, let it steep over a gentle heat for 25-30 minutes (do not boil!).
Wreak
- Arrange the meat schnacka with a little broth, leek and carrots in deep plates, sprinkle with fresh parsley.
Recommended Accompaniments
- Lamb’s lettuce with vinaigrette
- Carrot salad with apple
- Farmhouse bread with butter
