BLUE WINDOW | Food Travels in the Alps | Idrijski Žlikrofi (stuffed potato pasta)

Idrijski Žlikrofi SLOVENIA stuffed potato pasta

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One of Slovenia’s traditional treasures, this quantity makes 150 pieces.

Dough

300 g white wheat flour
2 eggs
15 ml olive oil
15-30 ml milk

Filling

500 g  floury potatoes, baked, cooled
50 g pork belly / smoked bacon, chopped small
50 g onion, chopped
5 g chives, chopped
5 g marjoram, chopped
Olive oil, for frying
Seasonings

In a large bowl combine the flour, eggs, oil and milk. Fold out onto a clean work surface, knead into a smooth dough. Leave for an hour in the refrigerator. Pour a splash of olive oil into a frying pan and give the bacon or belly five minutes, remove with a slotted spoon. Sauté onions for 15 minutes in the same pan, leave to cool. Scoop the potato into your bowl, add the bacon or belly and onions, knead into a soft dough, add herbs, season. Form the mixture into small balls, the size of hazelnuts. Roll the first dough thin, place balls at 3 cm intervals, fold dough over and press between each dumpling to form ears. Make a hollow in the top of each dumpling. Freeze or use immediately. Cook the stuffed dumplings in boiling salted water until they float to the surface. Serve with meat sauce.