Pasties with Sheep Cheese
Boil the potatoes in their skins, peel them. Allow them to cool and prepare the filling. Take 150g of potatoes for the filling. Grate them on a fine grater, add 50g of butter, mix with a pinch of salt. Then add 250g of sheep cheese, chopped spring onions or chives and 1 teaspoon of sour cream. You can also add a little chopped bacon. Mix it and the filling is ready.
For the dough, weigh the required amount of flour and in a bowl. Grate the potatoes on a fine grater. Sprinkle with salt, add the egg, flour and knead the dough. Let it rest a while. Divide the dough into three parts in order to work better. Roll the dough out to about 2 mm thick. With a glass, cut circles out of the dough. Put the filling on each circle, fold the sides of the dough and push them firmly together with a fork. Cook in boiling salted water with the addition of 1 teaspoon of oil. From the boiling point, cook for about 6 minutes. Strain the cooked pirohy, put on a plate, pour the oil from the fried bacon, in which you melt 50g of butter over them. Pour sour cream, and put the chopped spring onions and fried bacon on top of the pirohy.You may also add dill. Milk or buttermilk goes well as a drink with the dish.
Source: Slovak Tourist Board
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Bryndzové pirohy
© Slovak Tourist Board
Recipes
Branch Cake
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Dutch Dough Balls
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
Viennese Schnitzel
The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
Bossche Bollen
The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
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Typical recipe with the PGI Salmerino del Trentino, cooked in a pan with seasonal vegetables.
Ingredients
- 750g potatoes
- 200g fine flour
- ½ teaspoon of salt
- 1 egg
- 250g sheep cheese
- 100g butter
- 150 – 200g smoked bacon
- 250ml sour cream
- Spring onions or chives, dill