idrijski žlikrofi recipe

Season with salt. If the dough is cut it must be dense and without air holes. Again, both hands can be used while doing this. You will need it to be quite smooth in the end in order to roll it as thinly as possible. Nov 9, 2016 - Our town is famous for its culinary delicacy called 10th Traditional Slovenian Breakfast, in slightly different form this year. Traditionally they used to be served with a special mutton and vegetable sauce called ¨bakalca¨. The size should allow you to put a whole žlikrof together with a bit of whatever they were served with in your mouth at once without feeling overloaded. Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. Idrija is also home to a gastronomic speciality. The sausage has (somewhat contentiously) earned Protected Geographical Indication status, meaning its production is protected and regul… Among the rich range of Slovenian pork products, kranjska klobasa is one of the most popular and valued. In the meantime, prepare a filling from boiled and peeled potatoes. 3. Seasoning: chives, black pepper, salt, marjoram. V zadnjem primeru jih zabelimo z ocvirki ali postrežemo z mesno oziroma zelenjavno omako. When it doesn’t stick to your hands, you are getting close to the end. Kaj so sheme kakovosti in kako poteka certificiranje. Idrijski žlikrofi are served by some restaurants and farm tourism establishments. Idrijski žlikrofi: Enega imaš v ustih, drugega pa že na vilicah; Potrjena specifikacija idrijskih žlikrofov. Recipe by Coolinarika Podravka. Žlikrofi are a popular dish in the Idrija area and homemade žlikrofi are a frequent item on the menu in many households. eur-lex.europa.eu. If you are cooking them fresh, they are basically cooked when they float to the surface. The town and the surrounding area have been famous since the mid-19th century for idrijski žlikrofi. Split the dough into two halves and then roll into rectangles. Then roll it out thinly. Stir the eggs, water, salt and milk into the flour until it forms a consistent, relatively hard lump of dough. Nadev ne sme biti drobljiv, zato se mu po potrebi dodaja maščobo. Vse informacije o turističnih kmetijah najdete na portalu Združenja turističnih kmetij Slovenije. In case you think you don’t know anyone from Idrija who could give you some advice on where to get them or how to make them, check that twice, as the people you know might not be from Idrija, but their grandparents could be. Recipe for the preparation of around 150 idrijski žlikrofi (enough to satisfy the whole family): Dough: up to 300g white flour, 1-2 eggs, oil, water or milk as necessary. Making idrijski žlikrofi can be quite a lengthy process and consists of several phases. 50g čebule. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours. Recipe for the preparation of around 150 idrijski žlikrofi (enough to satisfy the whole family): Dough: up to 300g white flour, 1-2 eggs, oil, water or milk as necessary. The longer you knead the smoother the dough becomes. Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. And a dish, called ‘Idrijski zlikrofi’ is not an exception. Use your fingers to press the rims together (again, do it with both hands, we had to use one to hold the camera). 28.09.2018. Nato se primeša pražena čebula in začimbe (majaron, drobnjak, poper, sol). We were told, however, that outside Idrija they can also be found in Leclerc and occasionally even in some other supermarkets, as well as in restaurants across Slovenia. Recipe. Sep 3, 2014 - . sol, poper, majaron, drobnjak. Cut the line off with a knife, then separate the dumplings in the same manner. Mix well and knead until the mixture is soft. Die kulinarische Besonderheit von Idrija, einem Kleinstädtchen im Landesinnern von Slovenien, sind Idrijski žlikrofi, eine geschützte, Garantierte Traditionelle Spezialität. Idrijski Žlikrofi | Traditional Pasta From Idrija, Slovenia We put the cloth under our dough when rolling in order to protect the surface of the table from the knife once the cutting begins. What makes it special is its location at the meeting point of the Alps, the Mediterranean and the Pannonian Plain. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi - YouTube. Mix together the ingredients for the dough, which should not be too hard. 500g of flour. Zubereitet werden sie aus einem Ravioliteig, mit einer Kartoffel-Speckfüllung gefüllt und in der charakteristischen Hutform, ähnlich den Wiener ‚Schlickkrapferln‘, geformt. The popularity of idrijski žlikrofi shows no signs of waning and they are among the traditional Slovenian dishes whose production and consumption are growing strongly. Moreover, if your žlikrofi will have to wait a couple of hours or more before they are cooked, cover them with a cloth so that the ears don't get too dry. Once cooled and hardened, you can start shaping balls. IDRIJSKI ŽLIKROFI — Coolinarika. V pripravi te priljubljene slovenske jedi so se preizkusili tudi tekmovalci druge sezone kuharskega tekmovanja MasterChef … Tap to unmute. 50g slanine. Do not be alarmed, the Idrijski zlikrofi are tiny balls, so the whole amount will only feed eight to ten people. Žlikrofi are little pasta pockets, often filled with potato, bacon, onions and spices, and are served with various sauces. Idrijski žlikrofi Idrija in njena okolica sta že od sredine 19. stoletja naprej poznani po idrijskih žlikrofih. This recipe for the traditional Idrija žlikrofi dish was prepared for you in the kitchen of Hotel Cerkno. Form the dough into a loaf and leave to rest for 30 minutes. The most common failure is that they open while boiling in water. Copy link. Mash the potatoes when still warm. Idrijski žlikrofi was the first Slovenian dish to be protected in the European Union with a Traditional Speciality Guaranteed mark. Only one portion of žlikrofi can be cooked at a time, which will keep the water temperature up. Watch later. While their production is not geographically limited, anyone who wants to offer a dish under this name must be certified. 2. Both hands can be used while doing that, we just needed one to hold the camera. Shopping. The dough is then folded over and pressed down between the balls of filling, forming 'ears'. Share. The author goes on to say that Idrijski žlikrofi are mentioned [...] on numerous occasions in various [...] articles, that a recipe has even been published for them, [...] but that no-one has researched their origin. The recipe dates back to the mid 19th century and remains one of the most popular Slovenian dishes. The dish of the house in Hotel Cerkno is one of the eleven dishes presented in the booklet Idrijski žlikrofi – Vodnik za gurmane (Idrija žlikrofi – A Guide for Gourmands), in which the menu was developed by local chefs following the latest trends. Žlikrofi are a well-known dish in Slovenia and almost a staple in Idrija, where, in spite of the hard labour involved in making them, they can still be found in almost every restaurant there or in the freezer of each good citizen of the region. Take it out on the table, and start kneading. Cut it into four pieces, take one quarter, flatten it with your hands a bit first, then roll it with a rolling pin until it's no more than 2 mm thick. Place the other dough rectangle on top, then slice into small squares with the stuffing in the middle. eur-lex.europa.eu. ), and this recipe makes around 120 Idrijski zlikrofi. Keep your žlikrofi apart from each other or else they will eventually stick together. It’s true that it looks like any other ordinary sausage, but in taste it beats out all the rest. Info. Use your fingers to press the rims together (again, do it with both hands, we had to use one to hold the camera). Hard labour for a full gourmet experience. They are also made by five certified producers and can be bought in the shops. Iz moke, jajc, olja in soli ter vode po potrebi, naredimo testo- nekoliko mehkejše kot za rezance. Thereby forming the “ears” of the dumpling, then use one of the fingers to form a dimple on the top of it. Zaradi pomanjkanja zgodovinskih virov se njihovega izvora ni nikoli ugotovilo. Vzemite si čas v soboto, 22. avgusta in izkusite popotovanje idrijskih žlikrofov od tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov. Testo pomažemo z oljem in pokritega pustimo počivati vse dotlej, da naredimo kroglice. Leave for one ball space in between the balls. Idrija is famous for many things, and since the middle of the 19th century one of these things has been Idrijski Žlikrofi. A little hollow is then made in the top of each individual žlikrof, giving the žlikrofi their characteristic 'hat' shape. For about 100 žlikrofi (and some failed ones): We can begin with making the filling a day before and leaving it in the fridge overnight. According to some figures, around 50 tonnes of them are produced and consumed each year. 4 eggs. Seasoning: chives, black pepper, salt, marjoram. Idrijski žlikrofi (dumplings) with meat sauce. Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. Preparing frozen žlikrofi is very simple: shake the frozen žlikrofi into boiling salted water and cook until they float to the surface. Frozen idrijski žlikrofi can be found in supermarket freezers. Idrijski žlikrofi so narodna jed iz testa, polnjena s krompirjevim nadevom ter značilno oblikovana. Add marjoram, salt and pepper to taste and mix it all together. When the potatoes are cooked, peel then and then mash them while still warm. The real stuff, however, should certainly be looked for in Idrija. Na svoj praznik tradicionalna rudarska jed stopi v svet okusov in tam vsakič znova dobi nov obraz. As you can observe in the pictures below, we made way too much of the filling, as we had no idea how much would in fact be needed. Drain carefully, and serve hot. Katere so zaščite kmetijskih pridelkov oziroma živil. They should not be bigger than 1.5 cm, or else the dumplings will be too big. Idrijski žlikrofi are served with cracklings, various meat sauces and other sauces. Traditional ingredients for about 150 Idrijski žlikrofi: Dough : up to 300 g white flour , 1-2 eggs , oil , and water or milk , as needed in order to make the dough softer. Fry and chop the smoked bacon and add to the potatoes (alternatively use cracklings or minced lard). The most common sauce for žlikrofi is called bakalca and is made with mutton or rabbit. 1 tbsp chives 3 slices bacon 3 potatoes 1/2 onion 2 egg 1 tsp olive oil 1 cup flour 1 tsp marjoram 1 tsp salt, pepper. In case you like challenges or are just curious about how they are made, we broke our back for you this weekend, and it really was quite difficult, especially for the muscles of the lower neck. They can be served with a variety of sauces, giving free rein to individual creativity. Nekaj idej, kako idrijske žlikrofe ponuditi. Priprava zahteva kar nekaj spretnosti, saj so mere pravega idrijskega žlikrofa točno določene: 3 cm v dolžino in 2 cm v višino (višina je merjena na sredini žlikrofa, na robovih so žlikrofi malo višji). On one piece of dough, place small balls of the stuffing into rows, leaving 5cm gaps between them. Then the dough is rolled out thinly and the balls of filling are placed onto it. Gostilna Kos: Delicious žlikrofi - See 23 traveler reviews, 22 candid photos, and great deals for Idrija, Slovenia, at Tripadvisor. Pretlačenemu krompirju se doda sol in maščobo (ocvirki, zaseka, pražena slanina). This is how smooth it is supposed to look like when cut. As we cooked too much we figured that the excess filling might come handy as a side dish on some other occasion, or in case our dumplings failed in some way. The whole thing takes around four hours to make (I know, I know, but it is worth it! Then place the potato balls about 1-2 centimetres from the edge in a straight line – cut some of the dough off if needed. The potatoes must be cooked whole, as we are aiming for quite a hard version of mashed potatoes, the kind that would sustain some pressure during the process. Krompir olupimo, skuhamo in ga dobro pretlačimo. Idrijski žlikrofi (including the frozen variety) contain no preservatives, colouring or flavour enhancers. Roll the semi-covered line of balls into the dough 180 degrees and press the dough in between them down with your little finger again. Mix in the fried onion and seasonings. Croatian Recipes More information Idrijski Zlikrofi . Something we do not want to happen, not even to one of them (it would mess up the water), but you never know. Recipe from coolinarika.com. Nov 27, 2017 - Ko boste razmišljali, kje preživeti počitnice, ne pozabite na naše podeželje. Idrijski žlikrofi are a national dish of Slovenia made from dough with a potato filling and a characteristic shape. Very often such a link is quite enough for membership of the Žlikrof Lodge. Dumplings are one of those dishes that come in many shapes and sizes, where texture is of perhaps even greater importance than the flavour itself. If you have a pasta-rolling machine at hand, use that. Now it is time to shape the žlikrofi into the desired shape: take each one of them and place it in front of you so that the edges are perpendicular to the table and the outside rim of the dough is touching the table. Idrijski Žlikrofi – Idrija-style Žlikrofi. Filling : 500 g potatoes , up to 50 g of minced lard or minced smoked bacon , up to 50 g of onions , herbs and seasoning ( salt , black pepper , marjoram and chives ) to produce a harmonious aroma. Now you have the filling and you can let it rest and cool a little. Pour in the eggs, mix to combine and knead vigorously for at least 15 minutes. For the filling, heat the butter in a saucepan and add the onion, lardo and … Form the mixture into hazelnut-sized balls. If they have been frozen, it might take slightly longer – best to take one out first and try it. When the dough is nicely smooth, put it to rest for half an hour. Gostilna Kos: Delicious Zlikrofi - See 23 traveler reviews, 22 candid photos, and great deals for Idrija, Slovenia, at Tripadvisor. Apr 8, 2017 - A blog about homemade Slovenian food - traditional Slovenian recipes with author's own twist. Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion. Then roll the dough up so that potato balls are covered, and press the dough down with your little finger between the balls. They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. They are made by both men and women, and often in a family circle, as the whole process consists of several tasks and therefore it is perfect to be organised into a family assembly line. Kaj pomeni zajamčena tradicionalna posebnost. Kranjska klobasa is made from the best coarsely ground pork meat, bacon, and a few basic seasonings. Put the cracklings on the stove until the lard melts and add it to the potatoes. Knead the dough until it becomes flexible and elastic and does not stick to the hands or the board. Slovenian Recipe of the Week: Garden Delights With Pasta, Slovenian Recipe of the Week: Chicken Stew With Dried Fruits & Nuts, Slovenian Recipe of the Week: Cherry Mousse Cake. The recipe dates back to the mid 19th century and remains one of the… The first thing to do is to prepare the dough, then it is time to make the filling. In terms of gastronomy, Slovenia offers a colourful image of diversity. This is not your usual mashed potatoes, so don’t get bothered by them feeling hard and looking dry. It also turned out that we made too many balls, which were just moved to the plan B container (a baking tray) on the left. Slovenian cuisine is traditionally based on grains, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes. By continuing to browse the site you are agreeing to our use of cookies. They are cooked when they start to float and water starts boiling again. These can be identified by a distinctive yellow-and-brown signs with the inscription 'Traditional Food Served' and the logo of the Society for the Promotion and Protection of the Traditional Dishes of Idrija. Sprinkle some flour on the top (and bottom) of it in case it sticks to the rolling pin. To cook them, prepare a big pot with lots of water. Serve them with any kind of meat dish or mushroom sauce or, even better, with Idrija bakalca, a wonderful lamb stew we will make for you in our next recipe of the week. Also, keep them on a floured surface so that they don't stick to the table or board after a while. Now it is time to shape the žlikrofi into the desired shape: take each one of them and place it in front of you so that the edges are perpendicular to the table and the outside rim of the dough is touching the table. Put žlikrofi in salty boiling water, gently stir, and cover with a lid. In view of their traditional process of elaboration and recipe, in 2002 the Ministry of Agriculture, Forestry and Food granted idrijski žlikrofi traditional product status. 14 january 2010 - The European Commission has registered idrijski žlikrofi, a type of ravioli from the western Slovenian town of Idrija, as a Traditional Specialty Guaranteed (TSG). This websie uses cookies. But we forgot about the pain immediately after they were successfully made, since we got such a good and detailed recipe from our Idrija connection, Tomaž Vencelj, who had just made them a day before, so his memory was still fresh. Now the žlikrofi are ready for the final phase – cooking. Idrijski žlikrofi - Recipe. Photo: Aleš Ajlec Dough: 250 g of flour 2 eggs 1 teaspoon of oil a little water Potato stuffing: 400 g of potatoes salt 150 g of smoked bacon salt, pepper chopped chives … Thereby forming the “ears” of the dumpling, then use one of the fingers to form a dimple … But what are Idrijski … Idrija dumplings, called žlikrofi in Slovenian, are on the smaller side of the world of dumplings, with a small mashed potato ball hiding in a pocket of thinly rolled pasta dough with two “ears” and a dimple on the top. Vse sestavine se dobro premešajo in hitro ugnetejo tako, da se dobi voljno zmes. The bottom with the edge is supposed to stay flat. Make them small and of same size: keep one ball for the measure unit throughout the process.
idrijski žlikrofi recipe 2021