N as Njoki

Njoki recipe by our ambassador Cristina:

  • 1 kg of potatoes for gnocchi (yellow-fleshed new potatoes and NOT that are too watery)
  • 1 egg
  • flour in varying amounts (in theory the ratio would be 100 grams per 300 grams of potatoes)
  • salt
Wash the potatoes and cook in salted water, freshly cooked, peel them and mash with a potato masher immediately on a floured work surface thoroughly. Spread the potatoes in a thin layer, salt lightly. Let the potatoes cool, collect them in a sort of mound with a hole in the center. Break the egg into the hole, cover the "volcano" with plenty of flour and start to mix the egg with the potatoes with a fork. Gradually mix all the potatoes and begin to knead adding flour until the mixture is smooth and compact. Create a nice "sausage". Cut a slice from sausage and manipulate it as if you were to do a long breadstick. Cut into logs of about two inches, floured well logs and pass them on the tablet line dumplings or on a fork to create the typical shape of the dumpling. Repeat with all the sausage. Drop the gnocchi a few at a time in boiling salted water. When you rise to the surface cook a couple of minutes  remove them with a slotted spoon and put in a bowl. Toss as they cook them with meat sauce. Serve adding some more seasoning and plenty of grated cheese.

In our cooking trip around the European Community countries, Njoki represent Slovenia:
Slovenia, officially the Republic of Slovenia, is a nation state in southern Central Europe at the crossroads of main European cultural and trade routes. It borders Italy to the west, Austria to the north, Croatia to the south and southeast, and Hungary to the northeast. It covers 20,273 square kilometers (7,827 sq mi) and has a population of 2.05 million. It is a parliamentary republic and a member of the European Union and NATO. Its capital and largest city is Ljubljana.

Recipes from Slovenia in the Culinary European ABC (in alphabetic order):

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