Potthucke
Potthucke , also called puffert, is a typical potato dish from the Sauerland and Siegerland . It literally means: "That which sits in the pot", as this dish easily sticks to the ground. In cookbooks it is also called "Sauerland Potthucke".
For preparation, raw potatoes are peeled, washed, grated and squeezed in a fine sieve. Press the boiled potatoes through a potato press and mix with the grated potatoes. The ratio of raw to cooked potatoes is usually four to one. Eggs and sweet or sour cream are added to the potato mixture and everything is mixed together. Sometimes small diced sausage and onions were also added. The dough is seasoned with salt and pepper , sometimes nutmeg . Streaky and diced bacon is melted in an ovenproof dish. Now the potato dough is filled into the ovenproof dish. Sometimes no bacon is melted, but the dough is poured into the mold previously greased with butter and then finely diced, streaky bacon is spread over it. Finally it is baked for about 45 minutes. Then the Potthucke can be eaten as it is or, after cooling for a short time, cut into approx. 2 cm thick slices and fried on both sides in a pan until crispy. Traditionally, salad and bread and butter are eaten with it. In the Sauerland, you usually eat black bread and turnip tops with it. The contrast between the slightly salty Potthucke, the strong black bread and the sweet turnip tops makes this dish so special. A Pils is traditionally drunk as a drink, hence the expression at Pils & Potthucke.
By Henriette Davidis the pot Hucke under the name Buffers throughout the German-speaking region was known in the 19th century. Davidis included the dish puffert in the Practical Cookbook published in 1845 . This book was printed in continuously improved editions until the 1990s. In 1994 a reprint of the first edition from 1845 was published. In 1879 a special edition for Germans abroad was printed in Milwaukee , USA . In the Rhineland native is a similar dish. Names for it are z. B. Döppekooche , Döbbekuchen , Dibbelabbes , Kesselskooche vary depending on the region. In the Westerwald, this dish is mainly referred to as Datschert or Dibbekooche .
literature
- Frank-Walter Steinmeier , Wolf Kloss (photos): Enjoy Westphalian: Potthucke, Pumpernickel and Pättkestouren. Samples of the Westphalian way of life . Kock, Bielefeld 2007, ISBN 978-3-921991-21-3 .
- Anonymous: Sauerland cuisine - regional cuisine with tradition. Komet, Cologne 2007, ISBN 978-3-89836-705-9 .
- "Sauerländer Potthucke." In: Axel Riepenhausen: The cookbook from the Sauerland. Hölker, Münster 1979, ISBN 3-88117-084-7 , p. 72.
Individual evidence
- ↑ Henriette Davidis, The housewife: Practical instructions for independent and economical guidance ..., Leipzig, 1870
- ^ Henriette Davidis, Practical Cookbook for Germans in America, 1879, page 276
