The great thing about living in the north of Italy is that we are near other countries, and so that makes life twice as good! Croatia, Slovenia and Austria are within a few hours drive and so they make for a fun weekend.
|Slovenia on right, Austria left, Italy Below|
This past weekend a friend, who is a complete expert in beer suggested we meet at a big beer festival in Slovenia. Knowing the tasty food, the scenery and the beer would be great we signed on. Unfortunately our friend encountered a problem and could not go. We decided to skip the beerfest and explore the area around Gorizia. This is the area of the battle lines for the First World War, "The Great War "as Italians call it.
|Buildings Are Also Different|
The scenery changes a bit when you enter Slovenia. We both agreed that it is more green and open, seemingly less crowded. Even though the countries are neighbors, and their foods seem close, they are a bit different. There is less pasta and more meat in Slovenia with recipes like those found in Austria and Germany.
I promised several of my friends that I would write about and list recipes of some things we tasted this weekend. These are not difficult to make and I recommend trying them. The photos are from our table, not professional, but clear enough to show them well.
- 5 tbsp lard, yes cooking with lard (not corn oil)
- You could use butter as a substitute
- 2 medium white onions, peeled and chopped small
- 100-200ml liquid beef broth (important part of recipe)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
Boil the peeled potatoes in salted water until just tender - about 20 minutes. Drain, cool and slice. The photo shows them a bit mashed, but not completely mashed.
Cook the onions in the lard at a low to medium heat, until soft and translucent.
Add the sliced potatoes to the pan and cook for another fifteen minutes, stirring occasionally and adding a little hot beef broth every few minutes.
Present the potatoes on the plate in one big round ball much like a dumpling.
|This Pasta Had Three Different Sauces|
Slovenia Stuffed Pasta With Potato Filling
- 100 g Wheat flour (patent)
- 2 Eggs
- 200 g potato
- 3 Bacon slices
- 1 Spinach or other lettuce
- 1 White Onion
- 20 ml Olive oil
- 5 mL apple cider vinegar
- Mix the flour, eggs and vegetable oil until obtaining a smooth and elastic dough. You can use a dough hook for this or knead by hand.
- While the dough rests, cook the peeled potatoes in water for 15 to 20 minutes.
- Stir-fry the chopped onion and the bacon in a frying pan.
- Mash the potatoes and mix with the onion and bacon.
- Roll the dough out thinly and cut into 8 cm wide strips.
- Place knobs of filling in a straight line, at regular intervals, on the upper half of each pasta strip. Leave space between.
- Fold the lower half of the strip over the filling.
- Cut out the ravioli obtained then, using your fingers, press the 3 edges together firmly to seal. Try to remove air pockets.
- Cook the ravioli for 4 to 6 minutes in salted boiling water.
- Meanwhile, mixi the olive oil with cider vinegar and season the salad.
- Serve the potato ravioli along with the green salad.
- A cabbage salad can also be used.
- If you try these, drop me a line and let me know how it was accepted by your guests/family. Ciao.