Cottage cheese with herbs Cottage cheese is fried on the grill and a little saffron and herbs are added. Served covered with a sauce made of cheese from the Pleterje monastery.
Prsut with barley in Teran sauce Barley is boiled in Teran wine and thin, hand-sliced pieces of prsut are added.
Gnocchi with red Vipava chicory First we chop red Vipava chicory and fry it, adding cream and parmesan cheese. Then we boil potato gnocchi made of boiled and mashed potato, flour, eggs, and a little milk (for attractive presentation, they are smaller than normal gnocchi) and add the gnocchi to the chicory sauce. We continue boiling everything together for a little while and serve it in the shape of a bunch of grapes.
Sliced filet with vegetables Beef filet is roasted in the English manner and cut into thin slices. At the same time, we prepare grilled tomato, fried zucchini, and fried ruccola. First we place the tomato on a plate, then layers of sliced filet, zucchini, and ruccola. The dish is then sprinkled with a sauce made of basil and cottage cheese.
Leg of Wild Boar We prepare wild boar according to an old hunter's recipe. The meat is soaked in a marinade of herbs for one day. It is then stewed, and a sauce is prepared from the marinade. The meat is served with mashed potatoes mixed with a little polenta.
Vipava struklji Dough is stretched on a table, coated with a cottage cheese, nut, and raisin filling, and rolled into a tube. The tube is boiled in salted water, sliced, and covered with an ice cream zabaglione.