/ck/ - Food & Cooking

>>18228743
oh yeah please do try this recipe, you won't regret, trust me

the pasta is called 'halusky' and the most common/traditional way is to mix them with our signature cheese bryndza (essentially feta cheese with better taste and texture) and bacon + sprinkled chives

and what you're mentioning does indeed sound similar (and delicious), but I believe the resulting taste is quite different

you get these delicious pasta bits coated with lard that gets countered with the slightly sour fried sauerkraut + smoked bacon that tops it

I will try to write down a recipe for you -- but you can always substitute the halusky pasta with potato gnocchi if you want

halusky pasta:
ingredients
1kg potatoes
250g semi-coarse flour (I think the correct equivalent is self-raising flour)
salt

peel the potatoes
make a raw puree out of them (you should get a slurry with water that kinda separates)
mix with flour
this will yield a sort of runny dough
note: if the dough feels dry due to potatoes not having enough water, add some

put a kettle of slightly salty water (not as salty as when preparing italian style pasta) to boil

throw in pieces of dough approximately 1cm long (there is a special kind of sieve that rly helps doing this, pic related) -- if you get your hands on this, just put the dough in it and it will almost magically start dripping through the holes

recover the dough pieces when they float for around 1 minute (raw pieces fall down and start floating after a short while)

sauerkraut sauce:
smoked lard
sauerkraut
onions

cut the smoked lard into small cubes, fry them on a pan
once they release the oil, throw in an onion cut to cubes
once the onion gets 'glassy', put strained saurekraut and fry until the sauerkraut gets a slightly yellow-brownish tint

finish:
mix together
enjoy :)