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Hard labour for a full gourmet experience. 28.09.2018. Vzemite si čas v soboto, 22. avgusta in izkusite popotovanje idrijskih žlikrofov od tradicije do sodobnosti na že tradicionalnem Prazniku idrijskih žlikrofov. Slovenian cuisine is traditionally based on grains, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes. Watch later. Cut the line off with a knife, then separate the dumplings in the same manner. To cook them, prepare a big pot with lots of water. 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. They can be served with a variety of sauces, giving free rein to individual creativity. Idrijski žlikrofi: Enega imaš v ustih, drugega pa že na vilicah; Potrjena specifikacija idrijskih žlikrofov. Kranjska klobasa is made from the best coarsely ground pork meat, bacon, and a few basic seasonings. Žlikrofi are a popular dish in the Idrija area and homemade žlikrofi are a frequent item on the menu in many households. By continuing to browse the site you are agreeing to our use of cookies. Kaj pomeni zajamčena tradicionalna posebnost. Then roll the dough up so that potato balls are covered, and press the dough down with your little finger between the balls. 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. Add marjoram, salt and pepper to taste and mix it all together. Then place the potato balls about 1-2 centimetres from the edge in a straight line – cut some of the dough off if needed. According to some figures, around 50 tonnes of them are produced and consumed each year. Krompir olupimo, skuhamo in ga dobro pretlačimo. They are cooked when they start to float and water starts boiling again. Nov 27, 2017 - Ko boste razmišljali, kje preživeti počitnice, ne pozabite na naše podeželje. Idrijski Žlikrofi – Idrija-style Žlikrofi. If you are cooking them fresh, they are basically cooked when they float to the surface. 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. Mix together the ingredients for the dough, which should not be too hard. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi. Info. 3. Gostilna Kos: Delicious Zlikrofi - See 23 traveler reviews, 22 candid photos, and great deals for Idrija, Slovenia, at Tripadvisor. It’s true that it looks like any other ordinary sausage, but in taste it beats out all the rest. The town and the surrounding area have been famous since the mid-19th century for idrijski žlikrofi. Idrijski žlikrofi - Recipe. 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. V pripravi te priljubljene slovenske jedi so se preizkusili tudi tekmovalci druge sezone kuharskega tekmovanja MasterChef … Filling: 500g potatoes, up to 50g minced lard or chopped smoked bacon, up to 50g onion. The most common sauce for žlikrofi is called bakalca and is made with mutton or rabbit. Now you have the filling and you can let it rest and cool a little. 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. Take it out on the table, and start kneading. Idrijski žlikrofi so narodna jed iz testa, polnjena s krompirjevim nadevom ter značilno oblikovana. Among the rich range of Slovenian pork products, kranjska klobasa is one of the most popular and valued. eur-lex.europa.eu. 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. 2. 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. eur-lex.europa.eu. 50g čebule. Idrijski žlikrofi was the first Slovenian dish to be protected in the European Union with a Traditional Speciality Guaranteed mark. Put the cracklings on the stove until the lard melts and add it to the potatoes. The recipe dates back to the mid 19th century and remains one of the… Again, both hands can be used while doing this. Idrijski žlikrofi (including the frozen variety) contain no preservatives, colouring or flavour enhancers. The first thing to do is to prepare the dough, then it is time to make the filling. Use your fingers to press the rims together (again, do it with both hands, we had to use one to hold the camera). The most common failure is that they open while boiling in water. Prikaz izdelave idrijskih žlikrofov / idrijski žlikrofi - YouTube. If they have been frozen, it might take slightly longer – best to take one out first and try it. Both hands can be used while doing that, we just needed one to hold the camera. Na svoj praznik tradicionalna rudarska jed stopi v svet okusov in tam vsakič znova dobi nov obraz. 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 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. 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