Welcome to Slovakia! Did you know that Slovakia has more than 6,000 caves? And more than 1,300 mineral springs in the country! It's not a large country, so this is pretty impressive. From the looks of things, there are castles, mountains, and lots of national parks - seems like an interesting place to go! According to Google, the population of Slovakia is 5.56 million people and the capital is Bratislava. Their national dish is...
Bryndzové Halušky
It's a potato and flour dumpling that is covered in a cheese sauce. Almost like a mac and cheese. To go with the Bryndzové Halušky, we made Zemiakové Placky, which is a potato pancake. (Apparently potatoes are a thing in Slovakia!) Overall, this was a fairly simple meal - perfect for a cold day! Here's what I did:
- Blend the sheep feta, sour cream, and butter together until smooth.
- In a large bowl, combine the grated potatoes, flour, salt, and egg to form a thick, loose dough. (It should be loose enough to drip through your fingers or a slotted spoon.)
- Place a large pan over medium heat.
- Add the bacon and cook until crispy.
- Remove the bacon with grease from the pan and carefully set aside.
- While the bacon is cooking, bring a large pot of salted water to a boil.
- Reduce to a lightly rolling boil, around medium high heat.
- Drop the dough into the boiling water in batches. (I used my hands and let it drip through my fingers, a little at a time.)
- Stir the bottom lightly to keep any dumplings from sticking.
- Once the dumplings float to the surface, after about 2 minutes, remove with a slotted spoon to a bowl and repeat with remaining dough.
- Remove 1/4 cup of the still hot cooking water to the empty pan.
- Add the cheese mixture, stirring to melt into a creamy sauce.
- Add to the cooked halušky, tossing to coat.
- Serve immediately topped with the cooked bacon and drizzle a little of the rendered bacon fat over the top.
- If desired, add a sprinkling of chopped parsley or chives.
4 cloves garlic, crushed
3 eggs
4 tbsp flour
2 tbsp marjoram
Salt
Pepper
- Peel the potatoes and grate them with a medium grater.
- Pour them into a strainer and let them drain well.
- In a large salad bowl, combine the grated potatoes with garlic, eggs, flour, salt, pepper and marjoram and mix well.
- Divide the dough into 15 balls of the same size and flatten them.
- Cook them in a hot oil bath, gently turning them occasionally, until golden brown.
- Place them on a plate lined with paper towel and serve immediately after frying.
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