Recipes

Krompirjevi cmoki (Potato Dumplings)
2 lbs potatoes
7 oz smoked bacon, cubed
1 onion, chopped
2 eggs
5 tablespoons flour
salt and pepper to taste

Cook unpeeled potatoes in boiling salted water for 30 minutes, depending on size. Peel and put through potato ricer. Fray bacon until crisp. Pour off fat and fry onion in it until golden.
Make smooth dough out of fried bacon cubes, eggs, flour, salt, pepper, and potatoes. Form small dumplings and cook in boiling salted water for about 5 minutes after they rise to the surface. Remove, drain, and serve hot.

Savoy cabbage Mantua-style

4 servings: 1 savoy cabbage  [2 lb]
3 1/2 oz diced pancetta (cured pork meat similar to unsmoked bacon)
3 1/2 fl oz white wine vinegar
3 1/2 fl oz meat stock
4 sausages
1 onion
salt
pepper

Wash and clean the savoy cabbage, discard the tough outer leaves and cut into very thin strips, then scorch it in boiling water for 5 minutes. Prick the sausages with a toothpick, slice the onion and place in a pan, then add the pancetta and cook covered on a low heat for 5 minutes. When the onion turns golden, add the cabbage, drizzle with vinegar and season with salt and pepper. Cook on a low heat for about an hour, stirring frequently, and add the meat stock if need be. Serve hot.

Cevapcici (grilled sausages)
1 lb ground lamb
1 lb finely ground pork
1 teaspoon salt
1 teaspoon pepper
1/2 C soda water

Mix above ingredients thoroughly with your hand. Roll into 2 inch long sausages and grill them until nice and brown. Serve with fresh green onions or chopped onions.


Bograc
(Slovenian Goulash)
1/2 lb. beef, cut into pieces
1/3 lb. bacon, cubed
1/2 lb. pork (optional), cubed
2 onions, chopped
1 clove garlic, crushed
1/2 lb. cooked potatoes, cut into pieces
some fresh cut mushrooms (optional)
salt and pepper to taste
1 tablespoon paprika
dash thyme
1 bay leaf
dash caraway seeds
1 cup white wine
water (depending how thick soup do you wish)

Heat the bacon and oil; fry it with onion and pieces of meat. Sauté. Add peppe and other spices and when the meat is almost soft, add potatoes, wine and water. Cover and braise without mixing half an hour.

Kilso Zelje (lacto-fermented sauerkraut)

Of the numerous fermenting sites out there, Sandor Ellix Katz’s wildfermentation.com is one of the best. Great resources and helpful forum. Sandor’s book ‘Wild Fermentation’ is a must have for any kitchen shelf.

http://wildfermentation.com/resources.php?page=sauerkraut

Solata z Jabolki in Zeleno

1 head endive

3 tart apples

1 stalk celery

1/4 lb. smoked Gouda or other hard cheese

1/4 cup hazelnuts

1/4 cup black olives

Brodet (Fish Stew)

2 lbs white fish such as cod or flounder, filleted and cut into 2-inch pieces

2 lbs assorted shellfish

1/2 cup flour

1/2 cup olive oil

1 med. onion

1 bunch parsley

4 garlic cloves

1/4 cup tomato paste

1/2 cup white wine

lemon wedges

Coat fish in flour. Fry in 3 tbls. of olive oil for 4-5 minutes on each side, until lightly browned. Remove from pan and drain on paper towels. Heat remaining olive oil. Add onion and cook until golden. Add chopped parsley, garlic, and tomato paste. Continue cooking over medium heat, stirring often. If using shellfish add to the onion mixture. Stir in 1/2 – 1 cup water. Bring to a boil. Reduce heat and simmer over medium heat for 20 minutes or until shellfish is cooked. Add the fried fish, wine, and lemon. Season. Bring back to a boil and serve hot.

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