Karst Prosciutto
serves 4 to 6
500 g prosciutto
Carve the Karst prosciutto by hand into slices
Vipava Stew (Jota)
serves 4 to 6
400 g sauerkraut
200g beans
300 g potato
300 g smoked meat
2 cloves of garlic
3 peppercorns
1 bayleaf
salt
1 onion
60 g lard
10 g flour
200 ml sour cream
Boil the sauerkraut, beans, potato and smoked meat separately in
water until soft. Combine these ingredients in a pot (mash the beans)
and cover with water. Add the garlic, pepper and bayleaf, and salt to
taste. Sauté the onions in the lard, add the flour and cook briefly,
then add this roux to the stew. Simmer and then add the sour cream
just before serving.
Idrija Zlikrofi Filled Pasta
serves 4 to 6
for the pasta:
500 g flour
salt
3 eggs
for the filling:
400 g potato
2 eggs
1 onion
70 g lard
sprig of parsley, salt and pepper
2 Carniolan sausages
Sift the flour into a pastry dish, add salt and the beaten eggs,
and knead. Poach the Carniolan sausages and chop them finely, then add
them to the potato, boiled and mashed, one egg, the onion and the
parsley. Season the filling and mix. Divide the pasta dough into two
portions and roll into two sheets. Brush one sheet with egg wash and
place mounds of filling on it, before covering with the other
sheet. Cut out circles with the filling in the centre, and press the
edges of the pasta dough together with the fingers. Cook in boiling
water for about 20 minutes. Serve with breadcrumbs sautéed in butter.
Braised Beef
serves 4 to 6
1 kg topside of beef
50 g smoked bacon
1 tablespoon lard
mixed root vegetables
salt
1 bayleaf
piece of lemon peel
sprig of thyme
1 glass vinegar
1 tablespoon flour
4 to 5 tablespoons sour cream
Tenderise the meat, cover it with the bacon and fry it briskly in
the hot lard. Add the vegetables, herbs and vinegar. Stew the meat for
two to three hours, adding water as required. When the meat is tender,
skim off the fat, shake the flour over the vegetables and brown
them. Add the juice from the pan, simmer, strain and add the cream.
Arrange the meat, cover it with the sauce, and serve with buckwheat
polenta.
Buckwheat Polenta
serves 4 to 6
salt
1 potato
1 l buckwheat flour
150 g lard
150 g lardons
Put the water in a pan, salt it, add the potato and boil. When the
potato is half-cooked add the buckwheat flour and cook for 20 minutes.
When the mixture becomes even add 50 g of heated lard and leave to
rest for a few minutes. Take ladlefuls of the polenta mixture and
break them up with a fork, returning it to the dish. Add the remainder
of the lard and cover with the lardons. Serve as a side dish for
braised beef.
Potica Cake
serves 12 to 14
for the dough:
30 g yeast
300 ml milk
750 g flour
120 g sugar
120 g butter
3 egg yolks
lemon zest
1 tablespoon salt
for the filling:
100 g butter
250 g sugar
4 egg yolks
1 tablespoon cinnamon
lemon zest
4 tablespoons cream
600 g ground walnuts
4 egg whites
Mix the yeast with the lukewarm milk and flour and leave to prove,
then knead the dough. Prepare the filling by creaming the butter,
sugar and egg yolks and adding the cinnamon, lemon zest, cream and
walnuts.
Roll out the dough, cover with the filling and roll up. Place in a
baking tin, add egg wash and bake at 225°C for an hour and a half.
