Tag: Bryndzové Halušky

Fricot Feature | Boxty is Back and Other Potato Revolutions

Sausage, onion sauce and potatoes – a Swiss tradition.

The potato changed the European landscape. For many it was subsistence food – feast or famine. In the low countries, in Germany, Poland, Ukraine, in the Baltic states, in Russia, in Scandinavia, in the islands of the Atlantic fringe, in central Europe, in the Balkans … the potato became the dominant crop, changing everything.

We can see today the impact of the potato on traditional food. A protein package, it symbolised working life by providing energy and well-being in every imaginable kind of form.

The potato was baked, boiled, cooked, fried, mashed, powdered, stewed, stuffed and sautéed. It produced national dishes in many countries, and replaced standard ingredients in traditional dishes.

Now it is used as a filling for countless breads and pastries, such as štruklji, the strudels of Slovenia. It is used a thickener in soups, such as the French bouillabaisse, the Finnish lohikeitto, the Greek psarósoupa, the Monasque l’estocafic, the Irish chowder and the Scottish cullen skink. It is used as an bulking and thickening agent for stews, such as the chickpeas and meat stew of Spain, the veal and vegetable stews of the Austrian and Italian alps and the steppes of Ukraine. It is used in pastries and pies, and in omelettes and pancakes.

But for all these uses, perhaps the mashed and puréed versions are the most versatile, because they become the ingredient for griddle cakes and farls, and for countless preparations.

The griddle pancakes
of Norway.


Paul Farrelly of Killeshandra was 19 when he got laid off from the building sites. It was the boat for England or boxty for Ireland. He decided to stay and now, four decades later, he has a thriving business making and selling boxty to shops in Cavan, Leitrim and Longford, and via Musgraves of Cork to various Centra and Super Value outlets around the country.

He says it was one of those little accidents of life. Accident or not, to make a success of an artisan food business in the early 1980s required more than providence.

His mother Nan, who ran a home bakery, provided the expertise and skill, and away they went grating and squeezing floury kerrs pinks to make a boiled boxty rooted in the tradition of west Cavan life.

Boxty has been a traditional food in the north-western counties for a very long time. There is an association with halloween and the late crop of the year. Its similarity with the Swiss pan-fried grated potatoes and with the potato dumplings of the Baltic countries may be coincidental, or not.

Farrelly believes credit for its longevity should go to the mother of invention and those intrepid home cooks, who always found ways to use left-over potatoes from the daily pot, and refused to throw out bad potatoes, cutting off and grating the good bits for various uses. Mixing raw and cooked potatoes is not unique to Ireland. Baking floured potato cakes on a griddle and boiling potato dumplings are traditions in numerous European countries where the potato was a subsistence crop.

Farrelly is glad boxty now has a profile. In 1983 boxty was an enigma. It was known in west Cavan, Leitrim, Longford, parts of Mayo and in north Roscommon but not in east Cavan or Monaghan or the rest of the country.

When he tried to sell their boxty, one woman queried him. ‘Why would I want to buy your boxty, when I make my own?’

But Farrelly and Nan persevered, buying custom made equipment from a factory in Broughshane in county Antrim, and very gradually Drummully Boxty was established.

By refining the traditional method and by using good rooster potatoes from county Meath, Farrelly and his mother created a business that now employs three people, keeping them all at home, away from the ignominy of migration, rooted in their place.

Just like the song.

Boxty IRELAND dumpling potatoes

The Farrelly Family Dumpling Boxty

Traditionally boxty was made on the griddle, with the starch from raw potatoes, mash from boiled potatoes and salt. Gradually the method changed to boxty boiled in a pot, boxty fried on a griddle or in a pan, and boxty baked in the oven.

Flour was added to pan boxty, then milk and bicarbonate of soda to form a batter that could be cooked like a pancake.

Flour was also added to baked boxty along with butter or lard or bacon fat, seasoned, and shaped into farls.

Drummully Boxty is made with potatoes and salt, and boiled.

It is cut and fried, baked or grilled.

  • 500 g rooster potatoes, peeled, grated and squeezed to release liquid
  • 500 g rooster potatoes, boiled, skinned, mashed
  • 10 g salt
  • Water, for boiling

When the hard starch has separated, pour away the clear liquid, and quickly add to the mashed potatoes, season. Shape into large dumplings, 8 cm in diameter at the round end, and boil for 20 minutes

From Cheese, Chowder and Comfort Food: Ireland’s Food Renaissance.

Bacon, Black Pudding and Boxty with Vegetable Roll and Baked Beans – a Modern Irish Breakfast

Brændende Kærlighed DENMARK Burning Love!
potato mash with bacon and onions, herbs

In Denmark it is the tradition to serve mashed potatoes garnished with bacon and onion and the specialities of the region where you originate. These accessories can come from a selection of cheeses, pickles and sausages as well as beetroot, carrot and cucumber, and berries, herbs and fruits. With the industrialisation of the country in the 19th century, migrating workers brought their traditional dishes to the city. This dish, euphemistically known as burning love because of the piping hot potato mash, epitomised the food of the provinces, each putting their own version into the mix.

  • 1 kg floury potatoes, peeled, quartered, boiled
  • 300 g bacon, cubed small
  • 300 g onions, finely chopped
  • 200 ml cream or crème fraîche
  • 150 g beetroot, peeled, diced
  • 50 g butter
  • 50 ml milk
  • 5 g chives, chopped
  • 5 g parsley sprigs
  • 5 g sea salt
  • 5 sprigs thyme
  • Nutmeg, large pinch
  • Pepper, large pinch
  • Olive oil, for greasing
  • Personal accessories

Preheat oven to 200°C. Place the beetroot on a greased baking tray with the thyme, bake for 15 minutes. Fry bacon in a pan without fat or oil until it is crispy, set aside. Sauté onions in the bacon fat in the pan until golden. Return bacon to the pan and heat through. While the potatoes are still hot, mash with the cream and milk, season, and keep warm over a low heat. Melt butter. Spoon into the centre of a deep plate, make a hollow in the middle, add bacon and onions followed by the butter, then the beetroot. Surround the mound with chives, parsley and personal accessories.

From Nordic Food.


Chervonyy Borsch UKRAINE red stew

Among the Slavic cuisines, traditional Ukrainian food is considered one of the most diverse, and its peculiarities are the consequence of being restricted to baking in a hot oven and cooking on hot plates. Ukraine borrowed much of its food culture from neighbouring countries but the arrival of the potato in the 19th century impacted heavily on the use of traditional cereal, fish, meat and vegetable products. The predominance of pork and veal, garlic and onion, berries and fruits, grains and herbs, leaf and root vegetables were the result of an agrarian lifestyle. A hallmark of these ingredients is borsch, totally representative of the diversity of native dishes. Borsch can be green, red and cold. In the old days borsch contained beetroot and bread, but nowadays this version is rare. A technically sophisticated dish, modern borsch uses several culinary techniques and a large number of ingredients.

This is the recipe for red borsch by Andrey Kokarev, head chef at Estadio in Kharkiv.

  • 3 litres water
  • 1 kg meat bones
  • 700 g potatoes, cut into strips
  • 600 g cabbage, cut into strips
  • 500 g veal
  • 300 g beet, cut into strips
  • 300 g green leaves, cut into strips
  • 300 g salo (salted pork fat)
  • 300 g tomatoes, blended
  • 200 g carrots, cut into strips
  • 200 g shallot, chopped
  • 100 g parsley root, chopped
  • 100 ml sour cream
  • 30 g butter
  • 30 ml vegetable oil
  • 3 garlic cloves, crushed
  • 5 black peppercorns, crushed
  • 3 allspice berries, crushed
  • 1 bay leaf
  • Salt, large pinch
  • Sugar, large pinch
  • Vinegar, splash for beets, splash for stew

Simmer bones for two hours, add veal and simmer for 90 minutes, strain liquid and retain the meat. Sprinkle some vinegar on the beets, fry in oil for 15 minutes, then add a small amount of broth and stew for 20 minutes. In a separate frying pan sauté carrot, parsley root and shallot in butter for a few minutes, then add tomatoes, sugar and vinegar. Return to the large cooking pot. Cook potatoes in the meat broth for 15 minutes, then the cabbage for 10 minutes, season with salt. Add stewed beets for 10 minutes, then the fried vegetables.Simmer everything for 10 minutes. Meanwhile cut veal into bite-sized pieces, add to the pot with the spices. Remove pot from heat, add garlic, herbs and salo, cover and allow at least 20 minutes of infusion. Serve in large bowls with a tablespoon of sour cream for each diner.

From Traditional Tastes of Europe.


Zürcher Rösti

Johann Jakob Strub brought the potato to Switzerland. A native of the canton Glarus, he was a lieutenant in the English army and according to legend returned home with a bag of seed potatoes from Ireland.

Potatoes were cultivated in Glarus in 1697.They spread to the neighbouring cantons and by the middle of the 19th century prötlete herdöpfel, fried potatoes, replaced barley porridge as the preferred breakfast among farming families around the growing city of Zurich.

The recipe travelled south-west into the Bernese countryside and over the mountains into the Roman canton of the Valais, where it was called pommes de terre roties. It became the morning meal among the French-speaking farmers, was shortened to roties – rösti in Swiss-German.

By the mid-20th century variations of the original recipe began to appear. The Roman west preferred boiled potatoes, the Germanic east used raw.

  • 1 kg potatoes, grated, squezzed and dried
  • 4 onions, sliced
  • 30 g oil
  • 15 g caraway seeds, soaked
  • Salt, large pinch

Mix onions and potatoes, and sauté in a frying pan over a medium heat for ten minutes. Place a plate on top of the frying pan, invert onto the plate. Oil pan and slide rösti back. Cook for 20 minutes.

The rösti story is told in Cooked, Cured and Curdled: The modern story of traditional food in Europe and in Blue Window | Food Travels in the Alps.


Recipes with Potatoes

Älpler Fondue SWITZERLAND fondue with macaroni, potatoes
(Blue Window | Food Travels in the Alps)
Anjovisläda SWEDEN anchovy, potato gratin
(Traditional Tastes of Europe)
Bela Krajina SLOVENIA cream of potato soup
(Blue Window | Food Travels in the Alps)
Boerenkool Stamppot NETHERLANDS mashed potatoes, onions, kale, smoked sausages
(Traditional Tastes of Europe)
Bolinhos de Bacalhau PORTUGAL fish and potato balls
(Traditional Tastes of Europe)

Herrengröstl / Tiroler Gröstl ITALY AUSTRIA left-over meat and potato
(Blue Window | Food Travels in the Alps)

Brav u Mlijeku MONTENEGRO lamb in milk with potatoes
(Traditional Tastes of Europe)
Bryndzové Halušky SLOVAKIA potato noodles with Bryndza cheese, smoked bacon (Traditional Tastes of Europe)
Bulviniai Paplotėliai su Brokoliais LITHUANIA broccoli, potato cakes
(Traditional Tastes of Europe)
Chowder IRELAND fish soup with potatoes
(Traditional Tastes of Europe)
Colcannon IRELAND kale and potato mash
(Traditional Tastes of Europe)
Cuchêla ITALY bacon, pork ribs, potatoes, salami / sausages, seasonal vegetables
(Blue Window | Food Travels in the Alps)
Frico con Patate e Cipolla ITALY cheese, onion, potato fritters
(Blue Window | Food Travels in the Alps)
Gamsi Obara SLOVENIA chamois stew
(Blue Window | Food Travels in the Alps)
Hobotnica Ispod Peke CROATIA slow-cooked octopus with potatoes
(Traditional Tastes of Europe)
Idrijski Žlikrofi SLOVENIA stuffed potato pasta
(Blue Window | Food Travels in the Alps)
Marillenknödel AUSTRIA apricot potato dumplings
(Blue Window | Food Travels in the Alps)
Patatnik BULGARIA cheese, egg, potato pie
(Blue Window | Food Travels in the Alps)
Rösti Berner SWITZERLAND pan-fried boiled potatoes with bacon
(Blue Window | Food Travels in the Alps)
Rösti Ursprünglich SWITZERLAND original pan-fried boiled potatoes
(Blue Window | Food Travels in the Alps)
Skordalia GREECE garlic, lemon juice, olive oil, potatoes, walnuts
(Traditional Tastes of Europe)
Touffâye BELGIUM fricassee / fricot / stew with potatoes and sausages
Truita de Patata i Ceba CATALONIA potato omelette
(Traditional Tastes of Europe)


Varieties of potatoes are discussed in Cooked, Cured and Curdled: The modern story of traditional food in Europe.

Legendary Dishes | Bryndzové Halušky (potato dumplings with cheese)

SLOVAKIA

To egg or not is the question good cooks ignore when making perfect potato dumplings (gnocchi in Italy). The addition of eggs is associated with Alsace and Piedmont where the technique aids the kneading process, but produces harder gnocchi. The Alsace version calls for larger pieces, shaped between two spoons. A ratio of 2:1 raw grated potatoes to cooked puréed potatoes is mixed with two eggs and sufficient flour to make a smooth paste. These gnocchi are seasoned with salt and pepper and a pinch of nutmeg. In Veneto expert gnocchi makers select potatoes that will not absorb too much flour and hold their shape while cooking. A 4:1 ratio of boiling potatoes to white flour should produce the light fluffy effect demanded by gnocchi aficionados but beware, there are some difficulties. Marcella Hazan gives one of the best descriptions for shaping Veneta gnocchi using the prongs of a fork. She recommends small gnocchi, 2.5 x 2 cm pieces, which are pressed against the inside prongs and flipped toward the handle of the fork.

‘When gnocchi are shaped in this manner,  the middle section is thinner and becomes more tender in cooking, while the ridges become grooves for the sauce to cling to.

In Slovakia, where they marry old potatoes to a tangy sheep‘s cheese called bryndza, the debate is also a matter of preference. The traditional method for making bryndzové halušky is without eggs and a high potato to flour ratio of 5 to 1. Then try eating bryndzové halušky with a 3 to 1 ratio made with egg, coated with grated cheese and sour cream, and served with more cream! A recipe for gnocchi is in the potato section.

500 g Agata / Agria / Bintje potatoes, cubed small, blended to a purée
300 g bryndza cheese, grated
250 g Oravská údená slanina / smoked bacon, cubed 
200 ml smetana / sour cream 
100 g white wheat flour, t550
1 egg
Salt, large pinch

In a large bowl work puréed potatoes, egg, flour and salt into a paste. Ideally you need an halušky pan, but anything with with round holes about 1 cm in diameter will do the job. Bring a pot of salted water to the boil, push the paste through the holes, cook until the small dumplings rise to the surface, about eight minutes. Drain, retaining cooking liquid. Spoon 100 ml of the liquid into a bowl with the cheese, fork and whisk into a thin sauce. If desired mix half of the sour cream into the sauce. Fry the bacon until the fat runs, drain the fat and crisp bacon for three minutes, turning constantly. Arrange the halušky in a separate bowl, cover with cheese sauce, top with the bacon. Serve with cream.

INDIGENOUS INGREDIENTS = Agata Potato | Agria Potato  | Bintje PotatoBryndza Cheese | Smoked Bacon | Soft Wheat

LEGENDARY DISHES


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Legendary Dishes | Gnocchi (potato dumplings)

Italian potato specialists Antonio Ruggiero recommend agata, arrow, frisia and marabel for gnocchi.


To egg or not is the question good cooks ignore when making perfect potato dumplings, known as gnocchi in Italy.

The addition of eggs is associated with Alsace and Piedmont where the technique aids the kneading process, but produces harder gnocchi.

The Alsace version calls for larger pieces, shaped between two spoons. A ratio of 2:1 raw grated potatoes to cooked puréed potatoes is mixed with two eggs and sufficient flour to make a smooth paste.

These gnocchi are seasoned with salt and pepper and a pinch of nutmeg.

In Veneto expert gnocchi makers select potatoes that will not absorb too much flour and hold their shape while cooking. A 4:1 ratio of boiling potatoes to white flour should produce the light fluffy effect demanded by gnocchi aficionados but beware, there are some difficulties.

Marcella Hazan gives one of the best descriptions for shaping Veneta gnocchi using the prongs of a fork.

She recommends small gnocchi, 2.5 x 2 cm pieces, which are pressed against the inside prongs and flipped toward the handle of the fork.

‘When gnocchi are shaped in this manner, the middle section is thinner and becomes more tender in cooking, while the ridges become grooves for the sauce to cling to.’

In Slovakia, where they marry old potatoes to a tangy sheep’s cheese called bryndza, the debate is also a matter of preference.

The traditional method for making bryndzové halušky is without eggs and a high potato to flour ratio of 5 to 1.

Then try eating bryndzové halušky with a 3 to 1 ratio made with egg, coated with grated cheese and sour cream, and served with more cream!


Gnocchi

Every Italian will tell you quietly that the secret to gnocchi is hidden in the choice of potato.

These would be the varieties grown in Viterbo, between Umbria and Tuscany. The moderate Lake Bolsena climate and potassium-rich volcanic soils produce potatoes with a pasty consistency, ideal for preparing gnocchi.

That secret is out.

Since 1977 an annual Gnocchi Festival has been held in St. Lorenzo Nuovo.

  • 900 g Patata dell’Alto Viterbese potatoes, boiled whole in skins, cooled
  • 250 g flour
  • 10 g salt
  • Water, for boiling
  • parmigiano / pecorino, grated fine, for dressing

Pass potatoes through a fine colander or potato masher.

Add half the salt salt.

On a clean surface combine potatoes with flour into a pasty dough.

Roll into a sausage 5cm thick, cut into 2cm slices.

Press each piece with the handle of a knife, to form a cup shape.

Bring a large saucepan with water and remaining salt to a rolling boil.

Add gnocchi in batches.

When they rise to the surface, remove with a slotted spoon.

Serve with a dressing of cheese.


Gnocchi di Castagne al Pesto (with chestnuts and basil paste)

Sweet and rich.

  • 700 g potatoes, baked, mashed
  • 100 g strong white flour
  • 100 g chestnut flour
  • 1 egg
  • Salt, pinch
  • White pepper, pinch

Pesto

  • 100 g basil leaves
  • 100 ml olive oil
  • 40 g Parmigiano
  • 40 g Toscano Pecorino
  • 30 g pine nuts
  • 1 garlic clove Salt, pinch

Combine potatoes, the two flours, egg and salt in a large bowl. On a floured surface roll into a sausage 5 centimetre thick, cut into 2cm slices. Bring a large saucepan with salt and water to a rolling boil. Add gnocchi in batches. When they rise to the surface, remove with a slotted spoon into a bowl. Toss in the pesto.


Maneghi (sweet potatoes)

A whole different potato dumpling.

  • 300 g American (sweet) potatoes
  • 200 g flour
  • 100 g butter, softened
  • 1 egg
  • 30 g hard cheese, grated
  • 30 g icing sugar
  • 10 g cinnamon, ground

Bake potatoes in 160°C oven for 45 minutes, peel and mash. Leave to cool. In a large bowl mix potatoes with the egg and flour. Shape into gnocchi. Bring to the boil in a pot of hot water. Reduce heat. When gnocchi rise to the surface they are ready. Melt the butter in a large saucepan, fry the cinnamon for ten seconds, add sugar and grana. Toss maneghi in the spicy-sweet butter.

LEGENDARY DISHES


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